Re: What's in your smoker?
Did a 5.5 lb point cut brisket on Saturday. The rub was Hungarian paprika, garlic powder, rosemary, salt and Madeira wine. Meat sat for two days in seasoning before going on WSM.
Cooked it to 160 on the smoker and then transferred to a covered Le Crueset with a little Madeira wine and cooked at 275 in oven until ready.
Came out lovely. We had it 1970 Ch. Pavie and 1993 Charbonniere CdP.
The main event was really a trio of 1963 VP; Fonseca, Taylor, and Niepoort.
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