Made a Gochujang Pork Shoulder and it was amazing. Here was the specs.
4.2lbs
Binder
50/50 Tom Yum and Mustard
Rub
Spiceology Korean BBQ
Started at 8:15AM, smoked over applewood at 200F for 6 hours till 160F internal. Wrapped in foil and then at 290F for 4 hours and 5 minutes until 205F. Rested for 40 minutes. Tossed with CJ Korean BBQ sauce. Was damn good. Served with Kings Hawaiian Buns, Kimchi and rice vinegar pickles.
I just got my first smoker and I’m only on my first bag of pellets but I’m hooked.
by IronicallyLastNamed
4 Comments
Looks awesome. Going to try something like this.
Looks good! You might want to pull it, then rest for longer for more absorption. It’s been on the list to do a gochujang rub / marinade for a while. nice.
When did you actually add the gochujang