Smoking Brisket with Wine

[BigTex]

I am thinking the next time I smoke a bricket / ribs..etc...that instead of adding a pan of water and pouring in seasonings into the water , I would add a bottle or two of cabernet. What kind of result could I expect ?

 

[bayoutider]

It's a great way to waste a couple bottles of good wine
I have done it and found that herb water or fruit juices get better results for me. I did do a fish over dry vermouth that we still talk about. Something you could do is soak wood chips in wine for a day or so to let the wine really penetrate the wood or use wine in the marinade. Maybe you should do it once to get it out of your system, say you have done it and if you really like it do it again.

 

[BAMAFAN IN NY]

Wine is better for braising.

 

[bayoutider]

Wine is better for braising.

Yep, yep.

 

[BigTex]

Once took a rib eye roast and rubbed it down with cracked black peppercorns and let it stand in that for a few hours and then marinated it in a good cabernet and roasted it. Turned out great.

Of all the things I miss being a recovering alcoholic is a glass of good cab with a ribeye. damn !

 

[ROLLTRIBE]

Once took a rib eye roast and rubbed it down with cracked black peppercorns and let it stand in that for a few hours and then marinated it in a good cabernet and roasted it. Turned out great.

Of all the things I miss being a recovering alcoholic is a glass of good cab with a ribeye. damn !

Tell you what. Send me the two bottles of Cab, I'll check it out for you and report back . I promise to be objective :biggrin:

 

[TIDE-HSV]

Count me in the "against" crew, when pouring wine into the basin. It's too good to go up in smoke. However, in braising, or a marinade, when it can be tasted, it's great. As a splurge, I have country ham and eggs, with biscuits, once a week. I soak the ham for about 20 minutes in a half and half mixture of Coke (or any cola) and water, with about two TBSp of red wine (any kind). Delicious... BTW, wine goes good when smoking almost anything, even a bong...

 

[ROLLTRIBE]

Count me in the "against" crew, when pouring wine into the basin. It's too good to go up in smoke. However, in braising, or a marinade, when it can be tasted, it's great. As a splurge, I have country ham and eggs, with biscuits, once a week. I soak the ham for about 20 minutes in a half and half mixture of Coke (or any cola) and water, with about two TBSp of red wine (any kind). Delicious... BTW, wine goes good when smoking almost anything, even a bong...

Well...it's been awhile, but now that you mention it....You're right! If memory serves me, Boone's Farm was a good wine with which to smoke....meat that is :biggrin:

 

[JagTider]

Look for some oak chips that have already been soaked in red wine.

I bought a good size bag a year or so ago and don't remember the name, but throwing a few on the grill when I'm cooking up some ribeyes have been delicious! I don't like gimmicky stuff or steak sauce (with exception of the occasional Bernaise) with my meat just simple seasonings and a fire, but these wine soaked chips have become a staple of my steak grilling.

Haven't tried them in the smoker yet.

 

[It's On A Slab]

BTW, wine goes good when smoking almost anything, even a bong...

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