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Smoking A Beef Brisket Today

Started by bmckee56 , Jul 21 2009 05:11 AM

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5 replies to this topic

#1 bmckee56

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Posted 21 July 2009 - 05:11 AM

So I got my beef brisket trimmed and put the rub on it last evening and I now have it on the smoker. I am using Apple and Hickory for smoke and I plan to keep the temperature around 200 degrees until I reach the proper internal temperature. I have several good reds in the cellar and was wondering what your opinion for a pairing might be. I have a Red Mountain Merlot, Italian Sangiovese, Valpolecella, Amarone, Chinati, Cabernet and L.O.V.Z.

The rub is a south western style rub with Cummin, Oregano, Black Pepper, Cayenne Pepper, Dry Mustard, Celery Powder, Sugar, Brown Sugar, Salt, Paprika, Garlic Powder and a few secret ingredients. So please help me out here and suggest a wine to accompany the meal.

Salute!

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#2 pao1x

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Posted 21 July 2009 - 05:13 AM

A big zinfandel.

Paul

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#3 NorthernWiner

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Posted 21 July 2009 - 05:14 AM

I would go with the LOVZ.

Steve Kroll
President, Purple Foot Winemaking Club
"41 Years of Fine Winemaking"
www.purplefoot.org

Wine a little... and you'll feel much better!

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#4 Howie

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Posted 21 July 2009 - 06:10 AM

Beer, dark beer or ale.

Howie Hart

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#5 Brad Neal

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Posted 21 July 2009 - 06:23 AM

I'll bring a Cab, what time are we supposed to be there?

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