Korean bbq marinated Brisket

[Brisket BagMan]

Guys

Looking to venture out from my usual rubs and have a wicked Korean bbq marinade I use on my beef short ribs.

My question is will the brisket get a bark or candied from the marinade? Just want to make sure it gets somewhat of a bark and a crunch

Thanks
B.B.

 

[chilerelleno]

Cook it up and let us know.

 

[tallbm]

Guys

Looking to venture out from my usual rubs and have a wicked Korean bbq marinade I use on my beef short ribs.

My question is will the brisket get a bark or candied from the marinade? Just want to make sure it gets somewhat of a bark and a crunch

Thanks
B.B.

Hi there and welcome!
I imagine it would. If it is a runny liquid marinade then it should have no problem. The key will be whether you wrap or not and such. That is a normal bark debate and not anything that should be impacted by a runny type of marinade.

I personally do not wrap my briskets and I get great bark... sometimes to much bark for my personal liking but others rave about it lol.

Let us know how you plan to cook it and how it turns out :)

 

[Brisket BagMan]

I made the marinade after posting and have this thing sittin pretty’!

I’m thinking tomorrow am I’ll run this brisket for about 13 hours

First 3 hours 300-350 then let it ride at 250. Will be trying to brush on or spray it with marinade every 3-4 hours to get some good carmelized ends.. might even do some burnt ends in a tray

Will post photos tomorrow !

 

[Brisket BagMan]

Bummer guys.. thought the brisket was a complete fail in flavor/bark

Will keep the Korean marinades to my dino beef ribs, back to the rubs it is gentlemen!

 

[tallbm]

Bummer guys.. thought the brisket was a complete fail in flavor/bark

Will keep the Korean marinades to my dino beef ribs, back to the rubs it is gentlemen!

Well that sucks but I guess you learned along the way and more importantly (for me lol) you shared your experience.
I will avoid doing such a marinade baste job as well.
I'm good with SPOG unwrapped the whole way THOUGH I may be experimenting with a way to tone down the bark just a little bit while not messing around with the brisket too much... I'll need to think on it some :)

 

[dls1]

Sorry about the outcome BBM, but you never know for sure until you try.

I was wondering about marinade. I do a fair amount of Korean cooking am curious about the ingredients you use, if you don't mind sharing.

 

[ab canuck]

That is too bad, I was hoping for a happy finish and review, I have a korean bbq paste/sauce that was given to us by our friends down the road ( Korean), we like to use with pork and chicken and beef short ribs. Did sound interesting.

 

[Brisket BagMan]

All in fun and learning. I’m just shocked it came out so tough and not as tender and crunchy. Could have been a fluke?

I was expecting and shooting for the same candying/sweet crunch I get from the beef ribs. (usually cook them alongside my rubbed briskets so cook temp/smoke is no diff just cook time)

Everyone who tries that marinade always says they’re the best but guess brisket and short rib just soak up the flavors differently. Would a Korean dry rub be possible? I know the grocery sells a McCormick kind that is actually AMAZING. Might have to take a look and put my own together

Will post up the recipe tonight

 

[tallbm]

All in fun and learning. I’m just shocked it came out so tough and not as tender and crunchy. Could have been a fluke?

I was expecting and shooting for the same candying/sweet crunch I get from the beef ribs. (usually cook them alongside my rubbed briskets so cook temp/smoke is no diff just cook time)

Everyone who tries that marinade always says they’re the best but guess brisket and short rib just soak up the flavors differently. Would a Korean dry rub be possible? I know the grocery sells a McCormick kind that is actually AMAZING. Might have to take a look and put my own together

Will post up the recipe tonight

What did you take the Internal Temp (IT) of the brisket too?
Also did you do tenderness testing by stabbing a toothpic in all over before pulling the brisket off?