Ingredients
Scale
- 3-4 lb chuck roast
- Liquid aminos or low sodium soy sauce
- 1tbsp SPG
- 2 tbsp Korean BBQ rub (spiceology)
- Brioche Bun
- 1 tbsp sririacha
- Fresh cilantro
Braising liquid
- ½ cup brown sugar
- 5 tbsp freshly minced garlic
- 2 tbsp ginger paste
- 2 tbsp gochujang paste
- 2 tbsp liquid aminos
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 cups beef broth
- 1 tbsp corn starch
Coleslaw
- 2 cups shredded red cabbage
- 2 cups shredded cabbage
- 1 cup carrots
- 1 cup mayo
- ¼ cup apple cider vinegar
- ¼ cup diced green onions
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 2 tbsp sugar
Instructions
- Cube the chuck roast into 6 large chunks. Use liquid aminos as binder then season with Korean BBQ rub and SPG.
- Combine ingredients for braising liquid in a pot and bring to a simmer then kill the heat and let it cool
- Smoke at 250F for 2 hours until the internal temp reaches 165F.
- Place smoked beef in a dutch oven with braising liquid. Simmer on low heat for 2-3 hours until fall apart tender
- Assemble coleslaw ingredients in a large bowl then refrigerate.
- Shred the beef in the Dutch oven to allow the meat to absorb any excess liquid.
- Assemble sandwich on a toasted brioche bun: meat, coleslaw, sriracha, fresh cilantro then add the top bun and enjoy!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main course
- Method: Smoking
- Cuisine: American
