In Korea 🇰🇷 I had the chance to smoke a 1+ grade Hanwoo beef brisket point; Texas style at @sweetoakbbq ! Hanwoo is somewhat similar to Wagyu and is coveted for its high marbling, this beef is preferred in Korean cuisine despite its high price, as it is typically fresher and regarded as premium beef thanks to its high palatability, beefiness, and desired chewiness. (There’s still a bite and doesn’t melt like wagyu.) Currently there is a craze for Japanese Wagyu globally and it’s become more accessible outside of Japan, however 99% of Hanwoo beef produced is consumed locally in South Korea with only 1% exported outside the country. (primarily to Hong Kong) So to me it was a 💯 rare opportunity to smoke this red meat delicacy only available in Korea (for now). 😎 Acquired at a neighborhood butcher shop in Wonju was a fresh 2.1kg (4.63lbs) 1+ grade Hanwoo beef point cut. Cost was 154,950krw (approximately $108usd) Standard mustard binder, seasoned with kosher salt & 16 mesh black pepper. Cook was done in a @langbbqsmokers 84” reverse flow burning Korean Oak wood. Method was hot + fast 275deg for 8hrs, and 1hr rest. It turned out really good despite the short cook. Super buttery and still retained a nice beef flavor. Next time I’d like to run it longer at lower heat, and rest it more to render out the deckle fat. Overall, really happy I was able to ✅ check it off my must-do list in Korea. 😊 Spot-on commentary by food vlogger @eatingwhatisgiven Thank you for sharing your clips! 🙏🏼 #hanwoobeef #hanubeef #hanwoo #koreanbeef #sweetoakbq #fireslavebbq #fireslavebarbecue #fireslavebbqtour2024 #supportyourlocalpitmaster #eatmorebarbecue #texasbarbecue #korea