For those that are interested ….
Description
Brisket burnt ends, but with Korean spices and pepper sauce! About an 8 hour cook, all in. Plus marinade in the rub overnight.
Notes
I trim all the fat off because I want to get nice, crispy exterior and tender interior. Also, many people trim away exterior fat and thus you lose your rub and bark.
You can make a BBQ sauce using the braising sauce if you want to serve as typical burnt ends.
Make sure to hold in the oven. This makes an enormous difference. And make sure to crisp them either under a broiler or back on the grill.
Ingredients
3 lbs brisket point
**Rub**
1/4 cup gochujang
1 tsp sesame oil
1 1/2 tsp kosher salt
1 TBS coarse ground black pepper
1 TBS granulated garlic
1 tsp Hungarian Paprika
1/2 tsp chili powder
**Braise**
1/2 cup beef broth
1TBS minced ginger
1 TBS soy sauce
1 TBS gochujang
1 tsp fish sauce
Directions
Trim the brisket point until you have no external, surface fat.
Mix all rub ingredients together in a small bowl, then rub every surface of the brisket point, paying attention to get into the folds and flaps on the meat. Put in a ziplock bag and into the refrigerator for at least 1 hour, and as much as 24 hours.
Mix together the Braise as well in a small bowl and hold in the refrigerator until needed
Set up grill/smoker for indirect heat at 250F and then put the point on to cook. Monitor the point and when it reaches an internal temp of 160F with decent bark, pull off the smoker. Keep smoker at 250F, the point is coming back shortly.
Cut the point into roughly 1" cubes, then put the meat and the braising liquid in a foil pan and cover tightly with foil.
Now put your braising pan onto the smoker in the indirect zone and cook for about 2 hours. Open at the 1 hour mark and stir/turn all the brisket cubes. At the 2 hour mark probe your brisket cubes. They should be 200F internal temp, or greater, and be probe tender. The probe device (thermometer, toothpick, skewer) should go into the meat like a knife into warm butter.
Pull the brisket, drain the braising liquid and reserve, then tightly cover the pan again. Now you are going to hold the meat for about 2 hours in either a 170F oven or a cooler wrapped in towels.
Prepare a grill for medium direct heat, approx 325F
Remove the burnt ends from the foil pan and cook over direct heat. Roll them around every minute or so. The goal is to get a good crisp on the brisket pieces, but not burn them. You are recreating the bark, basically. This will take 15 minutes, roughly.
Serve .... Goes well with Korean style pickled vegetables and rice.
A few gratuitous pics of me cooking it and Dozer hanging out with me wanting to play ball
Description
Brisket burnt ends, but with Korean spices and pepper sauce! About an 8 hour cook, all in. Plus marinade in the rub overnight.
Notes
I trim all the fat off because I want to get nice, crispy exterior and tender interior. Also, many people trim away exterior fat and thus you lose your rub and bark.
You can make a BBQ sauce using the braising sauce if you want to serve as typical burnt ends.
Make sure to hold in the oven. This makes an enormous difference. And make sure to crisp them either under a broiler or back on the grill.
Ingredients
3 lbs brisket point
**Rub**
1/4 cup gochujang
1 tsp sesame oil
1 1/2 tsp kosher salt
1 TBS coarse ground black pepper
1 TBS granulated garlic
1 tsp Hungarian Paprika
1/2 tsp chili powder
**Braise**
1/2 cup beef broth
1TBS minced ginger
1 TBS soy sauce
1 TBS gochujang
1 tsp fish sauce
Directions
Trim the brisket point until you have no external, surface fat.
Mix all rub ingredients together in a small bowl, then rub every surface of the brisket point, paying attention to get into the folds and flaps on the meat. Put in a ziplock bag and into the refrigerator for at least 1 hour, and as much as 24 hours.
Mix together the Braise as well in a small bowl and hold in the refrigerator until needed
Set up grill/smoker for indirect heat at 250F and then put the point on to cook. Monitor the point and when it reaches an internal temp of 160F with decent bark, pull off the smoker. Keep smoker at 250F, the point is coming back shortly.
Cut the point into roughly 1" cubes, then put the meat and the braising liquid in a foil pan and cover tightly with foil.
Now put your braising pan onto the smoker in the indirect zone and cook for about 2 hours. Open at the 1 hour mark and stir/turn all the brisket cubes. At the 2 hour mark probe your brisket cubes. They should be 200F internal temp, or greater, and be probe tender. The probe device (thermometer, toothpick, skewer) should go into the meat like a knife into warm butter.
Pull the brisket, drain the braising liquid and reserve, then tightly cover the pan again. Now you are going to hold the meat for about 2 hours in either a 170F oven or a cooler wrapped in towels.
Prepare a grill for medium direct heat, approx 325F
Remove the burnt ends from the foil pan and cook over direct heat. Roll them around every minute or so. The goal is to get a good crisp on the brisket pieces, but not burn them. You are recreating the bark, basically. This will take 15 minutes, roughly.
Serve .... Goes well with Korean style pickled vegetables and rice.
A few gratuitous pics of me cooking it and Dozer hanging out with me wanting to play ball
Comment