Umami Brisket Texas BBQ with a Tokyo Twist beef brisket

Ingredients

• 1 (4-5 pound) beef brisket, point cut (1.8-2.3 kg)
• 2 tablespoons olive oil (30 ml)
• Salt and freshly ground black pepper, to taste
• 1 cup low-sodium soy sauce (240 ml)
• 1/2 cup sake (120 ml)
• 1/4 cup brown sugar, packed (50g)
• 1/4 cup rice vinegar (60 ml)
• 4 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil (15 ml)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 2 cups beef broth (480 ml)
• 1 cup dry red wine (240 ml)