Korean BBQ Smoked Brisket
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
8-12 servings
Prep Time
10 minutes
Cook Time
7 hours
Author: Chef Tony Reed
Ingredients
- 2 quarts water
- 1 cup kosher coarse salt
- 1 cup brown sugar
- 12 cup ice
-
8 ounces (1 ½ cup) Spiceology Korean BBQ Blend
-
12 lb brisket
Brine
Brisket
Directions
For Brine
- In a large pot dissolve brown sugar and salt in boiling water. Remove from heat.
Add ice and Brisket. Brine overnight (12-14 hours) in refrigerator.
For Brisket:
- Once ready to cook, remove the brisket from the brine and pay dry with paper towels.
Using the Spiceology Korean BBQ Blend, rub the brisket down. Remember to get into all the crevices with the blend.
Set your Traeger (or any smoker) to 250° F.
- Once the smoker is at temperature, set the brisket directly on the grill, fat side down. Smoke for 3 hours.
- After 3 hours remove the brisket from the heat and double wrap the brisket in tinfoil. Place back on the grill.
Set the temperature to 275° F and cook until the internal temperature of the meat is at 203° F.
- 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!
