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Old 02-08-2013, 01:23 PM   #6
On the road to being a farker
Join Date: 09-03-10
Location: Loganville, Ga

Originally Posted by Gig'em99 View Post
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.

eap0510 is offline   Reply With Quote