Apr 21, 2017 -
Join us to explore the Pommard Clone. It is the most widely planted clone in the Willamette Valley; come ... Read More >>
Collecting Clones 2017
Join us to explore the Pommard Clone. It is the most widely planted clone in the Willamette Valley; come taste the differences terroir makes by sampling Pommard clonal designates from ArborBrook, The Four Graces, Lenne, Olenik, Utopia, and Vidon. Small bite pairings offered with each wine. RSVP online here, by email to Angelina, give us a call in the tasting room at 503.538.0959, or by contacting ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Apr 28, 2017 -
Join us for an amazing evening at Tina's Restaurant in Dundee. Read More >>
Winemaker's Dinner at Tina's Restaurant
Join us for an amazing evening at Tina's Restaurant in Dundee.
Tina's Restaurant 97115 760 Hwy 99W, Dundee, OR 97115
May 08, 2017 -
Your wine club shipments are on their way! Read More >>
Club Shipments Begin Shipping
Your wine club shipments are on their way!
« previous 1 2 3 next »
Syndicated through dotCal
Coffee Rubbed Brisket
Coffee Rubbed Brisket
Paired with ArborBrook Coury Clone Hyland Vineyard Pinot Noir
3 tablespoons fine ground dark coffee or espresso beans
2 tablespoons smoked chili powder
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon dry mustard
4-5 pound beef brisket trimmed and leave ¼” fat lip
6-8 cups hickory wood chips soaked for at least 30-45 minutes
Rinse the brisket the day before cooking and pat dry with paper towels. Rub the brisket generously with the rub on all sides. Cover in plastic wrap and place in the fridge overnight. Pull out about 30 minutes before you start your grill.
Place the soaked wood chips in a smoke/chip box and place directly on the coals or gas flame. You can make a pouch out of foil and punch holes in it for the smoke to escape.
Slow cook the brisket over indirect heat adding more coals or chips as needed till an instant read thermometer reads 190 F, about 5-6 hours. Pull the brisket and let set 10-15 minutes on a cutting board and when carving it make sure to cut across the grain.