Smoked Brisket with Korean Gochujang (fermented chili paste).
Instead of mustard, gochujang adds a savory funky flavor as the glue to hold the dry rub. Lokelani and Patch approved as official floor cleaners. They like the leftover fried bits from the tallow as treats for being good dogs.
Ingredients
- whole brisket - about 15 pounds, trimmed fat - about 2 - 3 pounds (keep the fat to make tallow, I use it in place of butter wherever I can)
- Gochujang https://amznhttps://amzn.to/48BHmVw.to/3TihkSN
- Apple cider vinegar
- Your favorite dry rub (so many options, traditional (rock or Hawaiian) salt and pepper equal parts like Aaron Frankin, or store bought Texas BBQ rubs I have used Hardcore Carnivore https://amzn.to/3Tg4Ivs , Fiesta https://amzn.to/432hp0k , Salt Lick https://amzn.to/3P4UAmC, Meat Church https://amzn.to/48Hp05s
- Sharp boning knife https://amzn.to/48BHmVw
Directions
- Trim the fat to 1/4 inch on the point, thickest part of the brisket and the flat is the thinner part and try to leave more fat if possible. A sharp knife makes this step safer.
- 1/4 to 1/2 C gochujang thinned with apple cider vinegar to the consistency of mustard and spread evenly over the brisket. This allows the rub to stick to the meat.
- Generously add your favorite rub seasoning covering the brisket both sides, this is a large piece of meat and can handle lots of seasonings.
- Set smoker to 300 F https://amzn.to/42XbERn
- An internal temperature probe https://amzn.to/3ImWUSp is the best way to ensure moist brisket placed in the thickest part of the point. I like the meater wireless app set up since I can leave the house and know how much time I have before I need to wrap it. Set probe to internal temperature 206 F and wrap it in butcher paper https://amzn.to/3TgElpc @ 160 F.
- Rest wrapped in the oven or small cooler until ready to eat.
- Brisket is such a versatile protein to have for leftovers for the week in mac and cheese, with cabbage and chopped brisket over rice, sliders to breakfast tacos, especially a great value when I find it under $3 a pound!
- I start the smoker around 5 AM and let the brisket do its thing for the day until dinner time. For me the perfect internal temperature is 206 F.
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