Korean BBQ Brisket Recipe | Tony's Kitchen | Spiceology

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

beef brisket

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner while chuck roast is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

Start by preparing the brine with equal parts salt and brown sugar to about 2 quarts of water.

Bring the water to a boil and dissolve the salt and brown sugar in it.

Once dissolved, cut off the heat and add ice to the water.

Place the brisket into the brine, cover it, and refrigerate for 12 to 14 hours.

After brining, remove the brisket from the brine and pat it dry with paper towels.

Rub the Korean barbecue rub generously over the brisket, pressing it into the meat.

Preheat the Traeger grill to 275 degrees Fahrenheit.

Place the brisket fat side down on the grill.

Double wrap the brisket in tinfoil to keep the temperature constant and prevent drying out.

Let the brisket cook in the foil for 3 hours on the grill.

After 3 hours, remove the tinfoil and place the brisket back on the grill for another 30 minutes to finish it off.

Once done, remove the brisket from the grill and slice into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens