INGREDIENTS

14 lbs.  Brisket , whole 
 Salt , as needed 
 Gochujang , as needed 

DIRECTIONS

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.