Cherry-Smoked Smoked Pork Bulgogi with Butcher Paper Wrap

Partially freeze the pork butt for 1-2 hours to make it firm but not solid. Using a very sharp knife or a meat slicer, slice the pork against the grain into very thin pieces, about 1/8 to 1/4 inch thick.

Mix 3 tbsp Gochujang, 2 tbsp soy sauce, 2 tbsp brown sugar, and 1 tbsp Gochugaru in a large bowl. Incorporate 2 tbsp toasted sesame oil, 6 cloves of grated garlic, 1 tbsp grated ginger, and 0.5 grated onion plus 3 chopped scallions. The grated onion contains proteolytic enzymes that tenderize the dense 2 lbs of pork shoulder, while the sugars and oil create a tacky surface for smoke to latch onto. Whisk until the gochujang is fully emulsified and the sugar is dissolved to ensure consistent caramelization later.

Work the 1/4 inch thin slices of pork shoulder into the marinade one by one. It is critical to coat every surface area of the 2 lbs of meat to prevent 'shingling,' where slices stick together and stay gray/unseasoned. Cover and refrigerate for 4 to 12 hours. During this phase, salt and enzymes migrate into the protein fibers, seasoning the meat deeply rather than just sitting on the surface.

In a large bowl, whisk together the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, apple cider vinegar, and black pepper until well combined. This is your bulgogi marinade.

Set up your smoker or pellet grill for indirect cooking at 275°F. Add apple or cherry wood for smoke. While the smoker preheats, lightly oil your grill grates to prevent sticking.

Preheat your pellet grill or smoker to 275°F. Add apple or cherry wood pellets/chips to the hopper for a mild, fruity smoke flavor.

Add the thinly sliced pork to the marinade, ensuring every piece is thoroughly coated. Cover the bowl or transfer to a large Ziploc bag and refrigerate for at least 4 hours, or preferably overnight.

Remove the pork from the refrigerator and lay the slices out on a perforated grill tray or mesh mat. Let them sit in a cool, ventilated area or in front of a fan for 20-30 minutes until the marinade looks shiny and feels tacky to the touch. This 'pellicle' is a protein film that acts as a magnet for smoke particles; without it, the smoke will roll off the moist meat instead of' adhering to it.

Set up your smoker or pellet grill for indirect cooking at 275°F. For wood, use apple or cherry for a mild, fruity smoke flavor that complements the pork and marinade.

Preheat your smoker or pellet grill to 275°F. While the smoker preheats, remove the marinated pork from the refrigerator and lay the slices out in a single layer on wire racks set over baking sheets. Do not overcrowd the racks.

Preheat your smoker to a steady 275°F using apple or cherry wood. These fruitwoods provide a mild, sweet smoke profile that complements the gochujang without overpowering the delicate sesame and ginger notes. Ensure your fire is burning clean with 'blue smoke'—white, billowy smoke will turn the sugars in the marinade bitter. Position your perforated tray in the center of the cook chamber for maximum air circulation around each slice.

Lay the marinated pork slices in a single layer directly on the oiled grates. If using a pellet grill, you can use a grill mat or perforated pan to prevent pieces from falling through. Close the lid and smoke for 20 minutes.

Smoke the pork slices for approximately 45-50 minutes. You are looking for a transition from bright red to a deep, mahogany glaze. Because these are thin slices, we are moving quickly through the 40-140°F danger zone to ensure food safety while allowing enough time for the fat in the shoulder to render. Monitor the internal temperature of the thickest slices until they hit 145°F, and look for the scallions to soften into the glaze.

Place the wire racks with the pork slices directly onto the smoker grates. Smoke the pork for 45-50 minutes, or until the pork is tender, slightly caramelized, and has reached an internal temperature of 145-150°F. The thin slices will cook quickly.

Carefully flip each pork slice to ensure even cooking and smoke exposure. Continue smoking for another 15-20 minutes, or until the pork reaches an internal temperature of 145°F and develops some caramelized edges.

The pork is done when it is tender, slightly caramelized on the edges, and has reached an internal temperature of at least 145°F. Since it's thin, it cooks quickly. Monitor closely for desired texture and slight charring from the sugars.

Serve the Smoked Pork Bulgogi immediately. Traditionally, it's enjoyed wrapped in fresh lettuce leaves with steamed rice and ssamjang (Korean dipping sauce), but it's also fantastic on its own or with kimchi.

If your smoker has a searing zone or you have a hot grill ready, flash-sear the slices for 30 seconds per side. This 'fire meat' (bulgogi) technique uses high heat to trigger the Maillard reaction on the sugars and gochujang, creating the signature charred edges. This step is about texture and aroma, transforming the tacky marinade into a crisp, caramelized bark.

Once the pork reaches the desired internal temperature, remove the racks from the smoker. Let the pork rest for 5 minutes. Garnish generously with chopped scallions and toasted sesame seeds.

Transfer the charred pork to a warm plate and tent loosely with foil. Let the meat rest for 5 to 10 minutes. During this time, carryover cooking will slightly increase the temperature, and the muscle fibers will relax, reabsorbing the moisture. This ensures that when the guest bites into the lettuce wrap, the juices stay in the meat rather than running out onto the plate.

Serve the Smoked Pork Bulgogi hot, either as a main dish with rice and kimchi, or in traditional lettuce wraps with ssamjang (Korean dipping sauce).

Serve immediately with fresh lettuce leaves for wrapping, steamed white rice, and ssamjang (Korean dipping sauce) on the side. Enjoy your backyard smoked bulgogi!

Serve the smoked bulgogi family-style with cold, crisp lettuce leaves, steamed rice, and ssamjang. Educate your guests on the 'ssam' technique: layering meat and rice into a leaf to create a temperature and texture contrast. The smoky, warm pork should be the star, set against the refreshingly cold greens. Ensure the meat is piled high to retain its communal heat during the meal.