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5 from 3 votes

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.
Prep Time5 mins
Active Time0 mins
Cook Time: Varies0 mins
Course: Main Course
Cuisine: Chinese
Keyword: chinese style rub, hula-huli brisket, brisket, chinese, huli style sauce, marinades, meat, poultry, sweet, smokey, teriyaki style brisket
Calories: 4515kj
Author: Caroline's Food Creations Blogspot


  • 6 lb. whole brisket

Dry rub:

  • 3 tbsp. Chinese five spice powder 
  • 1 1/2 tbsp. brown sugar 
  • 1/2 tbsp. kosher salt 
  • 1/2 tsp. garlic powder 
  • 1/2 tbsp. fresh cracked pepper


  • 1/2 bottle Noh Hula-Huli Sauce 
  • 1 juice from a lemon
  • 6-8 finely diced garlic


  • Mix marinade together and marinade brisket (fat side up) 24-48 hours (On my first try I skipped this step, not necessary to marinade).
  • Mix dry rub ingredients and rub on fat side.
  • Return to baking pan(fat side up) and cover tightly with foil.
  • Bake 300 degrees, 40 minutes per pound.
  • 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.


Calories: 4515kj | Carbohydrates: 57g | Protein: 574g | Fat: 209g | Saturated Fat: 71g | Cholesterol: 1687mg | Sodium: 5193mg | Potassium: 9928mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2333IU | Vitamin C: 27mg | Calcium: 504mg | Iron: 71mg