14 lbs. Brisket , whole
Salt , as needed
Gochujang , as needed
1.) Trim brisket of excess fat down to ¼” thick.
2.) Rub brisket with gochujang paste and salt until well coated.
3.) Roast brisket at 235°F for 14 hours.
4.) Chop brisket and hold hot for service.
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