Korean BBQ Smoked Brisket

Chef Tony Reed
Servings

12

Prep Time

10 minutes

Cook Time

7 hours

Cuisine

American BBQ

Category

Main Course

Smoked brisket is an all-day commitment, and Spiceology Korean BBQ blend makes every hour worth it. The tamari, sesame, and orange notes in the rub caramelize into a bark that complements the deep smoke without competing with it. Brine it overnight, smoke it low and slow, and let the flavors do the rest.

Korean BBQ Smoked Brisket

Ingredients

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    • 2 quarts water
    • 1 cup kosher coarse salt
    • 1 cup brown sugar

    • 12 cup ice

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    • 8 ounces (1 ½ cup) Spiceology Korean BBQ Blend

    • 12 lb brisket

    Directions

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      1. In a large pot dissolve brown sugar and salt in boiling water. Remove from heat.

      2. Add ice and Brisket. Brine overnight (12-14 hours) in refrigerator.

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      1. Once ready to cook, remove the brisket from the brine and pay dry with paper towels.

      2. Using the Spiceology Korean BBQ Blend, rub the brisket down. Remember to get into all the crevices with the blend.

      3. Set your Traeger (or any smoker) to 250° F.

      4. Once the smoker is at temperature, set the brisket directly on the grill, fat side down. Smoke for 3 hours.
      5. After 3 hours remove the brisket from the heat and double wrap the brisket in tinfoil. Place back on the grill.

      6. Set the temperature to 275° F and cook until the internal temperature of the meat is at 203° F.

      7. Once to temperature, remove foil from brisket and place on the grill for an additional 30 minutes. Remove from the grill and immediately serve or wrap again and serve later!
      Recipe Products
      Blend

      Korean BBQ Seasoning

      Key Ingredients

      Gochugaru Korean Chili Flake, Sesame Seed, Sesame Seed, Tamari Soy Granules, Maple Sugar