In my continuing series of how to make Korean Barbecue at home, this time I show you how to make a really simple Korean BBQ Brisket or Chadolbaegi. This Smoked Brisket Made Easy For Beginners blew up on my Instagram and now you can learn how to do korean barbecue at home using only a few ingredients, a BBQ and a Sous Vide.
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9 Kg Brisket or Smaller
BBQ
Sous Vide Immersion Circulator
Korean Rub
2 Cups Brown Sugar
1/3 Cup Kosher Salt
1 Tsp Freshly Cracked Black Pepper
1 Cup Shin Ramyun Seasoning Packets
or
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
1/4 Cup Ground Ginger
1/4 Cup Gochugaru
BBQ Directions
Smoke at 225 F for 8 hours. Wrap in butcher paper or aluminum foil and continue to smoke for 5-8 hours of until an internal temperature of 202 F.
Oven Directions
Loosely wrap brisket in aluminum foil and place on a baking sheet. Cook in oven at 250 F for one hour per pound. Slow cook until an internal temperature of 168 F is achieved about 3-8 hours depending on size.
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Time Stamps
0:00 Intro
0:33 Trimming
1:44 Korean Rub
2:40 Smoking
3:36 Sous Vide
4:20 Brisket Bark
4:42 Slicing
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Email – trystanpetrash@gmail.com
Instagram – @trystanpetrash
Facebook – /PetrashTrystan
#TrystanPetrash #KoreanBBQ #Brisket
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
