[gordonstrong]

So who won?

[bluesman]

So who won?

Yea Jim...who's the big winner. 

[redbeerman]

Judges deemed it a tie .  As for the competitors,  I liked hers best, she liked mine.  Hers was more spicy with a cayenne/brown sugar base, mine was sweeter with brown sugar and powdered chipotle.  Can't say what all she put in hers.  Mine was a combo of powdered homegrown mesquite smoked chipotle, brown sugar, salt, green peppercorn, onion powder, garlic powder, and a combo spice powder I found in the spice rack of unknown composition and origin, but it tasted good so I used a little.

[gordonstrong]

So is there a blend where you can take the parts you like of each and make a better rub?  Both sound great.

[redbeerman]

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.

[bluesman]

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.

Brisket is one of the toughest (no pun intended) meats to BBQ. I was at a cookoff last year where this guy I know that has been competing and has won medals in some local comps smoked a brisket for us. It was good by all means but was just a tad bit on the tough side. He told me that brisket is his nemesis. I think the key to great brisket is low and slow with a good bark but a nice bite (spice). I like to use a dry rub that has some heat and a well balanced bbq sauce (sweet/spicy) for serving.

[deepsouth]

briskets both look good.  that's a difficult cut for sure.  sometimes brisket can turn out bad even if one does everything properly. 

[Beer Monger]

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(?)

[bluesman]

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(?)

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.

[Beer Monger]

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(?)

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.

You pretty much described my plan.  Mixing the wine w/ the salt, sugar, etc. etc. for an overnight brining (my standard).  Cool.  Smoking this weekend it is! 

[redbeerman]

A cheap, but drinkable burgundy type wine (pinot noir) works great with brisket.  Just through in some crushed garlic, onion, salt and pepper, and additional spices of your choosing and let sit overnight in the fridge.

[euge]

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.

[Bret]

I love to marinate lamb chops in red wine, garlic, and rosemary before grilling.

[Beer Monger]

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.

That's likely what I'll be trying it on - a brisket.  Overnight (or more) brining and then into the smoker sloooooow & low.   

[gordonstrong]

I love to marinate lamb chops in red wine, garlic, and rosemary before grilling.

+1.  Remember salt and pepper, too.