Brisket injected with Korean BBQ

Any chance she would part with the recipe? We love Korean BBQ here in northern MI but can't find it to buy.

Yeah, it depends on how "thick" it is. I might work, possibly will color the brisket, you might have to thin it out to make it inject or inject a bunch of little bits but in a LOT of places.

Oh, I'm with Q. You can't mention a recipe and not share... LOL

Hi Guy's,

I asked my Mother in-law for the recipe she is sorry but cant give out the recipe, it is a family secret.

I have seen her make the marinade once.
She never measures just mixes it all together.

I know it has soy sauce,coke or 7 up, garlic
grated onion. Cant remember what else goes into it.

If i am there when she makes the marinade I will pay more attention to it.
Then I will know what all goes into it.

Thank you,
Brian

Hi SmokinOkie

How much do I inject?
1 oz per pound?

Thank you,
Brian

sorry, without the recipe, I can't tell how strong, tell you M.I.L. it's here fault

Make sure to strain it, and it needs to be thin enough to inject.

Just try injecting in a grid pattern, every half in or so, just brief injections, not long ones. It'll take whatever it takes.

I'm no expert,but you can make anything taste like anything.Is there a reason that you would select brisket,rather than chuck,or bottom round?

Brisket is usually ground for burgers,or made into New England pot roast.

I've been taught that a good cook makes the product stand out on its own.

What makes a BRISKET cook stand out,amongst all the wannabees,is the ability to make it taste like beef and eat like fillet mignon.

If we want Korean bbq,it would seem like an easy approach is to just marinade a chuck roast.

Hawaii uses round steaks and then grills.

Most any teriyaki marinade should be fine.

Just a couple of thoughts.

Hi Everyone,

This was an experiment.
6 hours before smoking I injected a 16.94 pound brisket with 18 oz of Korean bbq marinade.
Poured the rest over the brisket.
The end result it came out supper tender.
Out of the 3 briskets smoked it was the most tender.
I didn't taste a noticeable Korean bbq flavor.