Summer means barbeque and there are not many things better than smoked brisket. We usually go with the traditional Taft Street Zinfandel, but on very hot days a well chilled Taft Street Russian River Valley Pinot Gris hits the spot. This was a big hit at our recent “Grill 116” – wine and food pairing event we hosted with our neighboring wineries.
- 1 beef brisket (5-6 pounds)
- 1 tablespoon chili powder
- 1 tablespoon sea salt
- 1 teaspoon brown sugar
- 1 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 cup apple juice
- ½ cup olive oil
- 6 cups oak or hickory chips soaked in water
- Combine chili powder, salt, sugar, pepper and cumin. Rub the mix over brisket, wrap in plastic, and refrigerate overnight.
- Set up grill for indirect grilling and heat to low. Place ¼ wood chips on top of heat source.
- Place brisket, fat side up, in an aluminum pan away from heat.
- Cook until tender with an internal temperature of 185. Replenish chips every hour for the first 4 hours, and spray meat with the apple juice-olive oil mixture to keep moist.
- Remove brisket and let rest for 20 minutes. Slice against the grain, pour the pan juices on top, and serve.
Makes 10 – 12 servings