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So who won?
I would stick with her basic recipe and maybe sweeten it up just a hair. I like the fire of the cayenne, The smokiness of the chipotle gets lost IMO. They were both smoked with hickory and cooked for seven hours ~ 225F. You could pick it apart with a fork, but it still held up well for slicing. Nice and tender. She said mine had better bark. That could have been positioning on the grate though.
Just out of curiosity (something I'm considering trying) has anyone used red wine to brine/marinade a cut of beef before smoking? I use white wine for my chickens, I'm just wondering how red would do w/ beef(?)
Quote from: Beer Monger on April 13, 2011, 09:28:11 amJust out of curiosity (something I'm considering trying) has anyone used red wine to brine/marinade a cut of beef before smoking? I use white wine for my chickens, I'm just wondering how red would do w/ beef(?)Absolutely. I've used red wine as a flavor component in marinades before. I would blend it with some salt, spices and sugar along with a small amount of olive oil and soak overnight. There are varying ways to use red wine as a marinade. Do a quick internet search and you'll find assorted recipes using red wine marinades for beef. I like using it for kebobs best.
Will have to try the wine brine. Wasn't sure if it was appropriate to do this with a brisket. I have an injector. Hmmm. Possibilities.
I love to marinate lamb chops in red wine, garlic, and rosemary before grilling.