ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-08-2013, 10:40 AM   #1
eap0510
Knows what a fatty is.
 
Join Date: 09-03-10
Location: Loganville, Ga
Downloads: 0
Uploads: 0
Default 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
eap0510 is offline   Reply With Quote


Unread 02-08-2013, 10:50 AM   #2
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

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.
jmoney7269 is offline   Reply With Quote


Unread 02-08-2013, 12:39 PM   #3
eap0510
Knows what a fatty is.
 
Join Date: 09-03-10
Location: Loganville, Ga
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jmoney7269 View Post
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
eap0510 is offline   Reply With Quote


Unread 02-08-2013, 01:00 PM   #4
Gig'em99
On the road to being a farker

 
Join Date: 12-10-12
Location: Richardson, TX
Downloads: 0
Uploads: 0
Default

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]
Gig'em99 is offline   Reply With Quote


Unread 02-08-2013, 01:01 PM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

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 never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 02-08-2013, 01:23 PM   #6
eap0510
Knows what a fatty is.
 
Join Date: 09-03-10
Location: Loganville, Ga
Downloads: 0
Uploads: 0
Default

Quote:
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.

-Eric
eap0510 is offline   Reply With Quote


Unread 02-08-2013, 01:26 PM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 02-08-2013, 01:35 PM   #8
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

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"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Unread 02-08-2013, 01:55 PM   #9
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

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 >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Unread 02-08-2013, 02:16 PM   #10
ScreamingChicken
Full Fledged Farker
 
Join Date: 11-07-09
Location: Stoughton, Wisconsin
Downloads: 0
Uploads: 0
Default

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.
ScreamingChicken is offline   Reply With Quote


Unread 02-08-2013, 02:27 PM   #11
eap0510
Knows what a fatty is.
 
Join Date: 09-03-10
Location: Loganville, Ga
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ScreamingChicken View Post
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
eap0510 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:42 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts