Wine Oak Brisket w/pics


 
Michael C.

Michael C.

TVWBB Gold Member
I smoked this brisker overnight, using wine oak wood staves. Meat was on at 9:00pm, MM, foiled at 170F, at around 2:00am. I reset my remote to go off at around 195F, it never did. When I woke up in the morning, around 8:30am or so, the coals were going out, so I threw the brisket in the oven, at 325F, for about 30 minutes. I took the brisket out when it was 197F, I let in rest for about 2hrs. It was moist, tender, and falling apart. The brisket tasted very good. This is how my guests prefer their brisket, they like to to fall apart. Here is the link. I never got a chance to make burnt ends like I wanted to, but I did slice up the point, wrapped those bits of meat, on another plate.

http://share.shutterfly.com/ac...e?sid=2AZMnDhk1ZMWI2
 
wow, that was a lot of oak in there? how did you like the staves? I've seen those in stores, but they were a bit pricey for me, always curious to see how they'd taste.

beef looked great. thanks for the pics, almost ordered some prints
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I find that I really like the wine oak staves. They wine gives the meat, an extra level of flavor, you can really taste it. The oak wood goes great with beef anyways. A couple years ago, I was inside Bed Bath and Beyond, and they were closing out Steve Rachlin's wood staves, marked down to $2.00 each. I bought every one of them, a whole case. I went to another BB&B, they were already sold out. That was a great find, and a great buy.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was inside Bed Bath and Beyond, and they were closing out Steve Rachlin's wood staves, marked down to $2.00 each. I bought every one of them, a whole case. </div></BLOCKQUOTE>

nice score! I've seem them at wegman's and checked in on them all summer thinking they'd be discounted near the end of the season but they never got low enough to get me to buy.

I should put word out to the local wineries to give me a call when they break a barrel.

I've tried bourbon oak chips and can't say that they did much in the way of bourbon flavor. It's interesting to hear that you can taste the wine from the barrels.

anybody try soaking their chips in alcohol? I noticed smokinlicious sells pickled wood. between that and your post, I'm wondering what a bottle of 2 buck chuck could do to some oak chips over a couple of weeks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I've tried bourbon oak chips and can't say that they did much in the way of bourbon flavor. </div></BLOCKQUOTE>

Interesting. I thought the bourbon essence was clearly there. But maybe that's because I'm a bourbon lover and was really looking for it.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Interesting. I thought the bourbon essence was clearly there. But maybe that's because I'm a bourbon lover and was really looking for it. Big Grin </div></BLOCKQUOTE>

well, to be fair it was a small proportion of my total smoking wood. the chips were tossed in along with chunks of apple and hickory. so who knows what I would have tasted if I used it straight.

However, whenever I start thinking down these strange flavor paths, around about now I stop and think to myself: if my goal is bourbon flavor, is soaking my wood in it the best way to get that particular flavor on my meat?

I've used bourbon in my foiling liquid for ribs with some success (too bad the rest of the recipe didn't work out, because they smelled great), which, I suppose, makes more sense to me.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Maybe a bourbon and brown sugar glaze? </div></BLOCKQUOTE>

dont forget the mustard and butter!

here's where I got (in parts):

2 butter
1 whiskey
2.5 mustard
2 maple syrup
1.5 cider vinegar

salt, pepper, cayenne to taste.

its a work in progress, let me know if you can improve it some.
 
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