I mixed classic American BBQ Techniques with a Korean Barbecue Recipe
RECIPE:
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▶️BORNIAK
▶️MEATER
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0:00 – intro
0:28 – trim the brisket
1:25 – marinate
2:45 – inject the brisket
3:24 – set up the Borniak
3:58 – insert the Meater Plus
4:51 – the bark
5:53 – wrap up the brisket
6:33 – cooking process
8:03 – taste test
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Aren’t you concerned about the meat being below 140°F my understanding is it can’t be below 140 for more than two hours. Thank you.
to tuff you cooked way to long
So weird not hearing Morrisons voice. Hope y'all didnt call it quits on each other. 🎉
The long hold temperature used (50 C) is well below the 60 C (140 F) food safe temperature. You’re risking bacteria growth and food safety holding at such a low temp for those 10 hours. American BBQ joints hold at 140-150 F, or they would be having issues with the health and safety inspectors. Beyond that, I appreciate the idea of the Korean brisket.
As a Asian American, I was about to bluntly critical; but it’s not that bad. Although, I think this could’ve been way better; and the cook in my eyes it’s good enough!! If your going to smoke something, it needs to have a ring!! When you are mixing the Asian culture, and American culture of bbq; you need to balance it right!! This was not achieved, and the brisket is dry in my eyes!! I would’ve put tallow on it part of the way, then a short amount of time exposed the top for it to get a bark. This to me wasn’t done right, and the temperature is not correct. May I suggest mad scientist bbq, or (I forgot their name) a Korean person that does the Korean side with Texas or American barbecue!! Every state has their own versions, but many take inspiration from Texas; and this wasn’t it their culture!!
That's a Baroque-type marinade…
What happened with Morrison?
My mouth is watering watching you guys eat that.
Sugar level 📈📈📈
I love the idea of a Korean BBQ flavored brisket, but this looks terrible. The brisket looked stiff when he pulled it from the paper. And that cut was terrible.
That was cooked so poorly it's insane. Korean BBQ flavors is a good idea, execution on the cook was not good.
Where's the funny camera guy?
thank you, I think I will try it on Tri-tip
Awesome now try with Jalapenos and taco seasoning it's freaking awesom
Love seeing Jim but where is morrisson
EVERYTHING is better in America, according to my Houston Nephew! We have the best health care system, the best criminal justice system, the best gun safety system, the best rail system, the best…oh, wait….. Um, never mind…. KEEP ON COOKING!
Are there pheasants hanging in back? Cook em up for us
Looks delicious 😋
I suppose the next question is whether you can make American bbq better with Korean bbq techniques.
I reckon I could do the smoking on my Kamado Joe. Then 10 hours at 50C in my oven. I am Borniak Smoker challenged, sadly! I love the attention to detail in this recipe and I must make it!
Looks pretty good to me. Cheers, Roel! 👍🏻👍🏻✌️
terrible job on that trim/prep .