KOREAN BBQ BRISKET // TONY’S KITCHEN

morning everyone I’m Tony Reed directorof food service over at spice ology andI’m going to show you guys how to smokea brisket today got a 12 pound CertifiedAngus beef brisket and we’re gonna smokeit with the Korean barbecue rub herefrom spice ology little sweet sour spicymasala loin so brisket is one of themost flavorful cuts of meat that you canfind it’s located right on the chest orpectoral muscle of the cattle that beingsaid cows are never miss an arm day orchest day slow and low method of cookingis probably the most important method ofcooking because of the toughness so thebest way to maintain the most tendermoist brisket possible is to brinebeforehand I generally go about 12 to 14hours before I actually hit the heat onthe grill the reason why this isimportant is because when you place thebrisket into a salty flavorful liquidthe salt allows the liquid to soak intothe brisket so when you’re cooking thebrisket or smoking the brisket whatyou’re gonna end up seeing is that youstill are losing the same amount ofmoisture but the brisket ends up juicieralright so the first steps to a brine isthree simple ingredients for if you wantto include ice salt brown sugar andwater and do equal parts salt and brownsugar to about 2 quarts water I bringthe water to a boil dissolve the brownsugar and the salt inside of that waterright when he gets to a boil I cut itoff I add ice to the water and then Ithrow the brisket into the brine coverit overnight throw it in the fridgeabout 12 to 14 hours so that’s saltwater and absorb into the meat andcreate a very very moist juicy brisketfor you all right so I’m gonna pull herout of the old brine Pat it down drywith some paper towels oh yeah this is anice fatty[Music]so the next step is to take your Koreanbarbecue rub from spice ology make sureyou start to rub the brisket down now Ilike to choose this rub one I created it- it’s sweet salty sour bitter and it’sgot a lot of heat on the backend of thebite so it’s gonna bring a lot ofcharacteristics to this brisket whenit’s all said and done so I’m gonna rubit down you want to use a lot of extrathere’s gonna be excess that falls offthe beef but that’s okay you really wantto press it down in there what this willbe able to do the maple sugar granulesinside of the blend itself is gonnacreate a nice caramelization on thebrisket which also could create a reallynice bark for us so you’ll get a littlebit of crunchiness on the bite when it’sall said and done maybe use the excessthat’s fallen onto your cutting boardand get it into the little crevices inhereall right so now we’re all patted downwith the blend and we’re gonna go throwit on the trigger[Music]so we want the brisket to go fat sidedown and the reason for that is there’spros and cons anyways but fat side downfor me the way I like it is that the fatprotects the actual thief from the heatso you can retain moisture easier if youhave if you have the fat on the top sidein you brined the fat could trickle downand pretty much ruin your brine and soyou’re not retaining that moisture asmuch as you wouldbut there’s pros and cons to either waythat’s just my methodsalright so we removed the brisket fromthe Traeger we’re gonna put it in sometinfoil double wrap it what that’s gonnado it’s gonna keep allow the temperatureto stay constant inside the foilessentially turning the foil into theoven I always like to go to layers justto make sure that there’s no smokegetting inside of the brisket andpreventing it from drying out so it’llessentially braise in its own liquids[Music][Music]so we’ve adjusted the temperature to 275degrees on the trigger and we’ll let itrun for another three hours we’ll removethe tinfoil and then put it back on tothe grill for another 30 minutes andthen it should be ready to go so laststep before we get to slicer up we’regonna take it off oil and throw it rightback on the grill for another 30 minutes[Music]you see all those juices it was braisinginwe’re gonna throw it on here and try toget a nice Bartfinish it offall rightall right our 30 minutes are up youpulled her out of the grill let’s sliceinto this bad boy and see how it tastes[Music]she’s coming out of there[Music]all right let’s see how this thingtastesit’s like Korean barbecue brisket rightthere juicy tender the fats renderedjust enough so you can eat right througha nice little shot of juice in therewhat’s upthank you all for checking out my solidgame is Korean barbecue brisket top goodnight guys[Music]