Korean Bulgogi Smoked Brisket
This recipe combines the Korean Bulgogi tradition with American BBQ smoking. The beef brisket is marinated with pear, soy sauce, sesame, and ginger, then slowly hot smoked. The result is a buttery-tender brisket with a sweet-salty smoke note.
Ingredients(for 1 kg)
Instructions
Marinade & Marinating
12-24 hoursCombine all ingredients into a smooth marinade. Generously rub the brisket with it, wrap in plastic wrap, and marinate in the refrigerator for at least 12 hours.
Initial smoking phase
4-5 hoursSet smoker to 110-120 °C and add cherry and apple wood. Place the brisket directly from the refrigerator into the smoker (cold meat absorbs more smoke). Inspect the bark when internal temperature reaches 70 °C.
Texas Crutch (wrapping)
6-8 hoursAt 70 °C internal temperature, wrap the brisket in butcher paper and continue smoking until 93-96 °C is reached. Wrapping overcomes the stall and preserves moisture.
Resting
60-90 minutesRest the finished brisket (still wrapped) in an insulated cooler for at least 60 minutes. Then slice against the grain and serve with pickled cucumbers.
Pro Tip
An Asian pear (Nashi) in the marinade acts as a natural meat tenderizer through the enzyme bromelain, making the brisket exceptionally tender.
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