Brisket wine injection??

eap0510 · 02-08-2013, 10:40 AM

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

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!

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

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.

-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.

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

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

02-08-2013, 10:40 AM	#1
eap0510 Full Fledged Farker Join Date: 09-03-10 Location: Monroe, Ga	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

02-08-2013, 01:00 PM	#4
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX	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! __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]

02-08-2013, 01:01 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-08-2013, 01:26 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-08-2013, 01:35 PM	#8
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	If you want to do wine, I would suggest using whatever type you would use to braise beef. A burgundy would probably be nice. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

02-08-2013, 10:50 AM	#2
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	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.

02-08-2013, 01:55 PM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-08-2013, 02:16 PM	#10
ScreamingChicken Full Fledged Farker Join Date: 11-07-09 Location: Stoughton, Wisconsin	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.