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-   -   Brisket wine injection?? (http://www.bbq-brethren.com/forum/showthread.php?t=153384)

eap0510 02-08-2013 10:40 AM

Brisket wine injection??
 
I just bought a nice choice brisket last weekend from RD and was wanting to try something new. In the past I have used Butcher's injection along with Smokin Gun's hot rub and really liked the results.

I am now trying to think outside of the box for a brisket injection.

Has anyone ever tried injecting their brisket with some sort of wine marinade?
If so how did it turn out?


-Eric

jmoney7269 02-08-2013 10:50 AM

Skrrrrrrrrt! Back away from the brisket lol
You gonna get some nasty injection stains from wine. How do you usually do it? People really tend to over think brisket and that's where the trouble begins.

eap0510 02-08-2013 12:39 PM

Quote:

Originally Posted by jmoney7269 (Post 2359248)
Skrrrrrrrrt! Back away from the brisket lol
You gonna get some nasty injection stains from wine. How do you usually do it? People really tend to over think brisket and that's where the trouble begins.

lol.....As I said I am trying to think outside of the box.

I normally put a nice dusting of garlic and onion power along with Smokin Gun's hot rub. As for my injection it contains the standard ingredients of beef broth, garlic, onion, and some Butcher's brisket injection. To me this is pretty simple.

I have had great results with this I am just wanting to try something new. Never know what one is missing if you do not take a risk every now an then.

-Eric

Gig'em99 02-08-2013 01:00 PM

If you're going to try wine, stay way from dry reds. A red rose, or white zin...or any other sweet red.

No, I have never injected wine into a brisket. But I've injected beer into them.

I do cook with wine often though. I've never been happy when trying the dry reds. However, I'll open one up and drink it while I cook with the wife's cheap stuff! :laugh:

I'd love to hear about what it comes out like though!

Bludawg 02-08-2013 01:01 PM

The only thing I shoot mine with is the drippings (including the fat) from the previous brisket or canolla oil if I don't have the drippings and then only on certain select grades.

eap0510 02-08-2013 01:23 PM

Quote:

Originally Posted by Gig'em99 (Post 2359443)
If you're going to try wine, stay way from dry reds. A red rose, or white zin...or any other sweet red.

No, I have never injected wine into a brisket. But I've injected beer into them.

I do cook with wine often though. I've never been happy when trying the dry reds. However, I'll open one up and drink it while I cook with the wife's cheap stuff! :laugh:

I'd love to hear about what it comes out like though!

Glad you informed me about the dry red wine for that is what I was leaning toward. I am far from a wine snob but I know that dry red tends to be a better for beef then the sweeter wines.

I am looking at doing this next weekend.

-Eric

landarc 02-08-2013 01:26 PM

I disagree with the idea that dry reds are best for beef. That is a rule that was made years ago and does not really hold true for everyone.

If I was going to do this, I would look to a white wine, and something like a Gruner veltliner or Sauvignon blanc, more so than a chardonnay. To be honest, I don't see the upside to injecting wine, but, I say go for it and see. Tell us about it too.

MS2SB 02-08-2013 01:35 PM

If you want to do wine, I would suggest using whatever type you would use to braise beef. A burgundy would probably be nice.

deguerre 02-08-2013 01:55 PM

We've done a bourbon and coffee injection with briskets several times and really like it. Never tried wine, but for the bourbon coffee we did use a couple tablespoons of vinegar...

Here's Redhot's sliced pic from the last time. Didn't have much of an interior coloration issue. We did reduce the injection/marinade to slightly sauce the flat.

http://i219.photobucket.com/albums/c...751_Redhot.jpg

ScreamingChicken 02-08-2013 02:16 PM

If alcohol is injected into a large piece of meat does it ever cook out? Years ago I injected a pork loin with bourbon and not only did I get stained areas but those areas had a noticeable alcohol taste that wasn't particularly pleasant.

eap0510 02-08-2013 02:27 PM

Quote:

Originally Posted by ScreamingChicken (Post 2359545)
If alcohol is injected into a large piece of meat does it ever cook out? Years ago I injected a pork loin with bourbon and not only did I get stained areas but those areas had a noticeable alcohol taste that wasn't particularly pleasant.

The actual alcohol does cook out but the taste remains behind.
Thus the reason why you were able to taste it.

-Eric


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