I have always been a sucker for big, bold flavors. Korean cuisine delivers those in spades! Traditionally, Korean brisket (Chadol Baegi) is sliced super thin and cooked on the grill quickly. But if you know me, I had to put my own spin on these amazing flavors.
If you want an amazing take on brisket, this Smoked Korean Beef Brisket is the one for you! Asian and Italian foods have always been my favorite, but fusion dishes are quickly creeping up the list. What I have learned over the years is that when you bring Asian Style ingredients to other cultural foods, the flavors don't just mix....they deepen. This recipe is a perfect example of that.
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Texas Brisket Meets Korean Brisket
This Smoked Korean Brisket is more than just a recipe; it is my fusion take on a melt-in-your-mouth brisket. Here, I have taken that Texas-style approach and layered in the bold, savory flavors of Korean BBQ! All you need is salt, pepper, garlic, Ssamjang, Smoked Soy Sauce, Beef Broth, smoke, and time! Traditionally, Korean brisket is sliced super thin so it cooks fast and soaks up tons of flavor, but here I let the whole brisket smoke low and slow before slicing. The result?
The Best Method I've Found
Don't let smoking a brisket intimidate you. Yes, it's an expensive cut of beef to risk ruining. That's why I've spent a lot of time perfecting it! You'll see some chefs leave the brisket covered the whole cook, some will cook at different temps, and so on. I've tested and re-tested many different methods for smoking briskets and recipes to help you achieve the best results every time using a simple process.
Once you try this style of brisket, you'll be itching for the next opportunity to smoke another one and or even make new, unique flavors that you love. BBQ (especially brisket) is something you have to learn by experiencing it yourself, and knowing your equipment and the simple process as well, so let's jump in and give it our best go!
This recipe is very simple; however, it just takes time and patience to make something beautifully crafted.
ingredients
Ingredients you'll need for a delicious Korean Brisket
- Beef Brisket
- BBQ Rub - a simple blend of salt, pepper, garlic, paprika, and onion powder
- Ssamjang - For that bold Korean kick
- Smoked Soy Sauce - adds depth and umami flavor
- Beef Broth - to keep everything rich, savory, and juicy
Equipment and Supplies
The right tools will make everything easier!
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website
- Pit Boss Grills - I love smoking meat in this grill!!
- Smokin Pecan Pellets - I can't stress enough how important it is to use quality pellets! Not only for taste, but also to protect your pellet grill.
- Spray Bottle - this is a must for keeping meat moist
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
- Cooler or Insulated Bag- this is a must for letting meat rest!
- Aluminum Pans with Lids - These make clean up easy peasy!
- Thermometer - Get an instant and accurate read with this classic Thermapen.
- Grilling Mat - I use this one to protect my grilling area. It's flame-resistant AND waterproof, making for an easy clean up.
- Smoked Soy Sauce - Quick shipping and a delicious taste!
- SSamjang Paste - Easily found on Amazon and in local asian grocery stores.
Serving Ideas
How to serve a Korean Smoked Brisket
- Rice Bowl: Serve the brisket over hot white rice for a hearty bowl, and add some classic Korean-style dishes like spicy cucumber salad or kimchi.
- Fusion-style Sandwich or taco: Use soft buns or tortillas to make brisket sandwiches or tacos.
- Traditional BBQ: serve the classic BBQ-style sides like coleslaw, cornbread, or mac & cheese to appeal to the BBQ fans!.
Step-By-Step Instructions
How to Smoke a Korean Beef Brisket
Step 1 : Remove plastic packaging from beef, and ensure you have a very sharp knife. Set the brisket on a cutting board. (Tip: Wet a paper towel or cloth under the cutting board so it doesn't slide around.
Step 2 : Trim away excess fat on the top cap, leaving about a ½ inch of fat. It's important not to remove all the fat but leave at least ½ inch on the top fat cap. Remove any large or thick pieces of fat that just won't render down during the cooking process. The brisket is made up of two muscles that go in different directions or grains. The Point and the Flat. The Point is the thinnest part near the end. Trim away meat so that you're not smoking a very thin piece of meat that turns out dry.
Step 3 : Mix the Ssamjang and smoked soy sauce together, ensuring it turns into a paste. Then, pat the beef dry with paper towels. Coat the entire brisket with the soy sauce mixture. Mix together your BBQ rub seasonings and coat the entire brisket with the rub. Set aside.
Cooking Process
Step 4 : Preheat smoker to 225°F. Once the temperature is reached, place the meat on. After two hours, get a spray bottle and combine the beef broth and smoked soy sauce. Spray the outside part of the meat to coat it very well. Continue to do this every 2 hours.
Pro Tip: A light spritz of beef broth every hour helps the rub set and keeps the surface moist so the bark develops evenly.
Step 5 : Once the thickest part of the meat reaches 168-170°F, make a boat out of aluminum foil and place the meat in the boat of foil.
Resting Period
Step 6 : Cook brisket until the internal temperature reaches 201°F and remove, and place in an aluminum pan with a lid and place in a cooler or hot pouch for 1 hour to rest.
Step 7 : Slice into the meat and enjoy.
Pro Tip: Make sure to let the brisket rest at least 1 hour before slicing. This will lock in the juices and keep every bite tender.
Storing Leftovers
How to store leftovers in the refrigerator
You can slice or shred the brisket and then place it in an airtight container with a little bit of leftover beef broth or cooking juices to keep it moist. I will stay fresh in the fridge for 3-4 days.
How to freeze your brisket
If you need a longer storage time, I recommend freezing the brisket in portions so it is easy to reheat later. Use freezer bags or airtight containers, again adding a splash of broth to protect it. It will keep well for up to 3 months.
How to reheat
My first choice is to gently reheat in a skillet, adding a touch more broth if you have it. Low and slow reheating keeps it tender and prevents it from drying out.
Recipe
Korean Beef Brisket
Ingredients
- 15 to 18 lb Beef Brisket
- 2 tablespoon Ssamjang
- 8 tablespoon Smoked Soy Sauce reserve 4 tablespoon for the spray bottle
- BBQ Rub - Salt, pepper, garlic, paprika, and onion powder
- 1 Cup Beef Broth
Instructions
- Remove plastic packaging from beef. and ensure you have a very sharp knife. Set the brisket on a cutting board. (Tip: Wet a paper towel or cloth under the cutting board so it doesn't slide around.
- Trim away excess fat on the top cap leaving about a ½ inch of fat. It's important not to remove all the fat but leave at least ½" inch on the top fat cap. Remove any large or thick pieces of fat that just won't render down during the cooking process. The brisket is made up of two muscles going different directions or grains. The Point and the Flat. The Point is the thinnest part near the end. Trim away meat so that you're not smoking a very thin piece of meat that turns out dry.
- Mix the Ssamjang and smoked soy sauce together ensuring it turns into a paste. Then, pat the beef dry with paper towels. Coat the entire brisket with the soy sauce mixture. Mix together your BBQ rub seasonings and coat the entire brisket with the rub. Set aside.
- Preheat smoker to 225°F. Once temperature is reached, place meat on. After two hours, get a spray bottle and combine the beef broth and smoked soy sauce. Spray the outside part of the meat to coat it very well. Continue to do this every 2 hours.
- Once the thickest part of the meat reaches 168-170°F make a boat out of aluminum foil and place the meat on the boat of foil.
- Cook brisket until the internal temperature reaches 201°F and remove and place in an aluminum pan with a lid and place in a cooler or hot pouch for 1 hour to rest.
- Slice into the meat and enjoy.
Nutrition
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Frequently Asked Questions
Chadolbaegi is usually sliced paper-thin so it can cook in seconds and absorb tons of flavor. For this recipe, I smoke the whole brisket first, then slice it afterward for a fusion of texture, smoke, and Korean seasoning.
I like oak or hickory for that classic Texas vibe, but cherry or apple wood will also pair beautifully with Korean flavors. If you have a pellet grill, I love Smokin Pecan Pellets.
I like to trim the thick, hard fat, but I do leave a good ¼ inch of fat on top to help the brisket stay juicy, and it carries the Korean flavors really well.
What are the "must-haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
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Erin C says
Now that's a great looking brisket! Love the idea of a smoked soy sauce with a smoked brisket. Sounds perfect!
CookitwithTim says
They marry so well together! Hope you love it!