On a trip to Osan Air Base, many years ago, I discovered the delicious burn of Korean cooking with hot chilli peppers. Kimchi and spicy chicken are poplar foods, but fewer people have had the joy of eating smoked brisket with gochukaru dry rub. That dry rub contains ground chilli peppers, mixed with sweet and salty goodies, which go well on smoked meat.
The amount of gochukaru in this recipy may be modified to give less or more heat, as desired. I have found that it is possible to play with the balance of garlic versus the cumin and mustard. My crazy neighbor across the way really likes more cumin and mustard, with not so much pepper. To each his own; tweak this to your heart's content.
After you prepare the dry rub, give thought to using your best meat smoking technique. Try the 4-2-10 brisket smoker method if you want a nearly foolproof way to smoke some delicious brisket, with the full-on smoke ring and inner juiciness.
Ingredients
- 1/2 cup Gochukaru
- 1/2 cup Paprika, smoked
- 1/4 cup Garlic, granulated
- 1/4 cup Brown sugar, packed
- 1/4 cup Sea salt, coarsely ground
- 1/4 cup Cumin, ground
- 2 tbsp Mustard powder
- 2 tbsp Black pepper
- 2 tbsp Cayenne pepper
Preparing the Spicy Korean Dry Rub
Creating the dry rub is so simple. Combine all of the ingredients in a mixing bowl and whisk until everything is evenly mixed. The quantities listed above will produce a yield of approximately two cups.
To use on a brisket or other cut of meat for smoking, apply any binder first, then apply the dry rub. Sprinkle generously onto the meat and rub it in with firm pressure.
Extra dry rub may be stored for about three months if kept in an airtight container at room temperature. If you are in a hot climate, consider keeping that container in a refrigerator. Sometimes the ingredients can stick together, forming clumps; shake the container to break those clumps before applying to the meat.
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