Summer is the best time of the year to fire up the grill!
But, what type of wine is best to pair with those luscious foods you are grilling on the Barbie?
Let’s find out…
Typically, when we grill it’s all about MEAT and let’s be honest by meat we mean anything other that fish and poultry.
As a general rule, red wines pair perfectly with grilled or smoked meats. Why?
Well, it’s because the umami (savory flavors) and high fat in the meat balances out the tannins in red wine. As tannin molecules soften the fat in the meat, it works to release more of the flavour. At the same time, the fat lessens the astringency of the wine, making it taste smoother and less bitter while bringing out more of its fruity flavours.
In the realm of red meat, such as a steak on the grill or a slow cooked brisket in the smoker, think about a full bodied option such as Tempranillo, Cabernet-blend, Sangiovese or our smoky Cabernet Franc.
These wines will enhance the peppery and tobacco flavors of the meat.
Open up a bottle of VanArnam Cabernet Franc and enjoy it with my Smoked Brisket.
Ingredients
5-6 Pounds Brisket
Kosher or Sea Salt, to taste (be generous)
Fresh cracked pepper, to taste (be generous)
Equipment
Smoker or grill set up for in-direct grilling
Charcoal, preferably lump charcoal
Instructions
- Rinse and dry the brisket with paper towels.
If needed trim off most of the fat cap, leaving the fat cap at around ¼ inch thick. Generously season with salt and pepper.
- Light charcoal (a chimney is my favorite method). If using a side smoker box, place the lit charcoal next to the side vent door (furthest from the grill), then stack the unlit charcoal going towards the grill (not on top of the already lit charcoal), start with vents open just a little bit.
- Place the brisket in the smoker and close door. After about 15 minutes, check the smokers temperature. You’ll want to keep the temperature between 225-275 degrees F. Adjust the vents as needed (less air to cool the temperature and more to increase the heat).
- While smoking occasionally adjust the vents to keep the temperature between 225-275 degrees F. Add more charcoal as needed. Two or three times during smoking, add a handful of wood cuttings or chips on top of the lit charcoal about once every hour and a half.
Smoke 8-12 hours depending on the size of the brisket and average temperature you maintained while smoking. Remove from the smoker when the internal temperature reaches 195-205 degrees F in the thickest part.
- After smoking, let the brisket rest for about 30 minutes.
- Slice the brisket and serve with your favorite sauce.
Cheers!
Noelle