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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-08-2013, 10:40 AM | #1 |
Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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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 |
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02-08-2013, 10:50 AM | #2 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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. |
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02-08-2013, 12:39 PM | #3 | |
Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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Quote:
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 |
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02-08-2013, 01:00 PM | #4 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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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!
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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] |
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02-08-2013, 01:01 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-08-2013, 01:23 PM | #6 | |
Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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Quote:
I am looking at doing this next weekend. -Eric |
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02-08-2013, 01:26 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[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] |
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02-08-2013, 01:35 PM | #8 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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If you want to do wine, I would suggest using whatever type you would use to braise beef. A burgundy would probably be nice.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-08-2013, 01:55 PM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
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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 |
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02-08-2013, 02:16 PM | #10 |
Full Fledged Farker
Join Date: 11-07-09
Location: Stoughton, Wisconsin
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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.
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02-08-2013, 02:27 PM | #11 | |
Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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Quote:
Thus the reason why you were able to taste it. -Eric |
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