Originally Posted by Gig'em99
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!
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.