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Hula-Huli Brisket

This is a different twist to regular types of brisket. I used a simple Chinese style rub that can be used on its own with different varieties of meat or poultry. The sauce is a bottled huli style sauce that can also be used on its own for marinades. Combined together it came out to a Smokey sweet teriyaki style brisket.


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US Metric

 6 lb. whole brisket

Dry rub:

 

3 tbsp. Chinese five spice powder

 

1 ½ tbsp. brown sugar

 

½ tbsp. kosher salt

 

½ tsp. garlic powder

 

½ tbsp. fresh cracked pepper

 

 

 

Marinade/Sauce:

 

½ bottle Noh Hula-Huli Sauce

 

1 juice from a lemon

6-8 finely diced garlic


Cooking Process:

 

 

 

  1. Mix marinade together and marinade brisket (fat side up) 24-48 hours

    (On my first try I skipped this step, not necessary to marinade)

  2. Mix dry rub ingredients and rub on fat side

  3. Return to baking pan(fat side up) and cover tightly with foil

 

     4.Bake 300 degrees, 40 minutes per pound

      5. Trim off fat, shred or cut into slices

how to serve:

I liked mine served with mash potatoes and steamed veggies. You can used bottled brown gravy or save dripping and thicken with cornstarch water mixture.

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