Korean BBQ Burnt Ends
A Korean take on an American BBQ favorite.
Servings: 8 people
Cost: 30
Ingredients
For the burnt ends
- 2 - 3 pounds chuck roast pork belly or brisket point will also work
- ¼ cup Korean BBQ Dry Rub Or your favorite Korean BBQ Rub
For the sauce
- 1 cup soy sauce low sodium
- ½ cup brown sugar
- 2 tablespoons grated ginger
- 2 tablespoons garlic
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang
- 2 tablespoons reserved Korean BBQ Dry Rub
- ½ stick butter
Instructions
Prepare the burnt ends
- Season the meat and let the dry rub adhere to the meat for at least 30 minutes.
- Set up smoker at 265° for indirect heat.
- Once the cooker has come up to temp, put the meat on and smoke until 180° internal and the bark is very dark. Remove from the smoker and let cool while preparing the sauce.
For the burnt ends sauce
- Combine all ingredients, except the butter, and mix to combine.
Putting it all together
- Cut the meat into 2 inch cubes and place in a foil pan. Place pads of butter around the meat and pour on the sauce. Wrap tightly in foil and place back on the smoker.
- When the meat is extremely tender (about 2 hours of cooking) remove from the smoker and let cool for 30 - 60 minutes before eating.
