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Gochujang Glazed Brisket Burnt Ends and Slices


This amazing recipe will bring the full umami to your next smoke out!  Gochujang brings a full-flavor effect to this brisket, and adds an amazing, slow-burn spiciness that will make you want extra!



1 Brisket Point, trimmed of extraneous fat.

For the Rub

¼ cup gochujang

1 tsp sesame oil

3 TBS kosher salt

1 TBS coarse ground black pepper

1 TBS granulated garlic

1 tsp Hungarian Paprika

½ tsp chili powder

For the Braise

½ cup beef broth

1TBS minced ginger

1 TBS soy sauce

1 TBS gochujang

1 tsp fish sauce

For the Sauce

½ medium yellow onion, finely diced

2 cloves garlic, minced

1 tsp sesame oil

1 TBS brown sugar

1 TBS soy sauce

1 TBS gochujang

1/2 cup ketchup

1 tsp minced ginger

1 tsp black pepper

1 tsp fish sauce

½ cup juice from braise; after fat has separated

Leaves from ½ bunch cilantro, finely chopped


Preheat smoker to desired temp.  Mix Rub ingredients, and slather on all sides of point.  Let rest for 20 minutes before putting on grill.

Smoke until internal temp hits 160 degrees.  Wrap point in aluminum foil along with braising liquid.

Cook until temp hits at least 203, and meat probe goes in “like butter.”  Remove from grill, pour off braising liquid into a small container, and rest in a compact space like a cooler for 2 hours.

Allow grease to separate and pour off.  In a small stockpot, put all ingredients for sauce, except cilantro, and bring to a simmer.  Stir in cilantro and turn off heat.  Slice or cube brisket points and toss with sauce.  Serve