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.