Ingredients
Scale
- 1 whole brisket, 15–18 pounds
- 4 tablespoons yellow mustard
- ¼ cup coarse black pepper
- ¼ cup coarse kosher salt
- ¼ cup Bachan’s Original Gluten Free
- 2 tablespoons BBQ rub
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 tablespoons green onions
- ½ tablespoon Korean chili flakes
- 2 cups Beef broth, for spritzing
- ½ cup rendered beef tallow
Instructions
- Trim excess fat and silver skin from the brisket, saving the fat trimmings for beef tallow.
- Coat the brisket with yellow mustard and season with a 50/50 mixture of black pepper and kosher salt.
- Preheat the smoker to 250°F. Place the brisket with the point toward the hotter end and place the foil pan of fat trimmings on the smoker.
- Smoke for approximately 6 hours. Once the bark is set, begin spritzing with beef broth.
- At 175°F, place the brisket on aluminum foil and pour ½ cup rendered beef tallow over the top. Wrap tightly and return to the smoker.
- Continue cooking for approximately 2 hours, then remove at approximately 195°F.
- Separate the point from the flat. Trim excess fat from the point and cut into 1½-inch cubes.
- Place the cubes in a foil pan with Bachan’s, brown sugar, honey, and BBQ rub. Cover and smoke for 30–45 minutes.
- Rest the wrapped flat for at least 1 hour, then slice against the grain.
- Uncover the burnt ends and baste with the juices in the pan.
- Continue cooking uncovered until the sauce thickens and caramelizes.
- Garnish with sesame seeds, green onions, Korean chili flakes, and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 12 Hours
- Category: Dinner, Main dish
- Method: Smoking
- Cuisine: American
