National Brisket Day

Smokin' Gochujang Brisket

Recipe: Renan Lopes

Ingredients

Brisket

  • LifeSpice Smokin’ BBQ Signature Seasoning
  • 10 lb Brisket

Gochujang sauce

  • 2 tbsp Gochujang
  • 1 Cup Ketchup
  • ¼ Cup Brown Sugar (light or dark)
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Honey or Maple Syrup 
  • 1 tbsp LifeSpice Smokin’ Signature Seasoning 
  • 2–4 tbsp Water (to adjust consistency)

Method

Brisket

  1. Season brisket liberally on all sides with LifeSpice Smokin’ Signature Seasoning and leave in fridge to rest overnight.
  2. When ready to cook, smoke the brisket until it reaches 195F and hold for 4 hours.
  3. Remove from smoker, wrap in pink butcher paper, and let rest for 2 hours.
  4. Slice and serve with your favorite barbecue sides.

Gochujang sauce

  1. In a saucepan over medium heat, whisk together ketchup, gochujang, brown sugar, vinegar, soy sauce, Worcestershire, and honey.
  2. Add the Smokin’ BBQ seasoning and stir to combine.
  3. Bring to a gentle simmer. Stir frequently to prevent burning. Simmer for 8–10 minutes, until the sauce thickens slightly and flavors meld.
  4. Stir in water 1 tablespoon at a time to thin if needed. If necessary, add more sugar or honey for sweetness, more vinegar for tang, and more gochujang for heat.
  5. Brush on top of Brisket, or serve as a dipping sauce.
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