Dec 18, 2018 - Dec 21, 2018
We will begin processing wine club payments and shipments this week. If you have any changes to your ... Read More >>
January 2019 Wine Club Processing Begins
We will begin processing wine club payments and shipments this week. If you have any changes to your wine club information, please contact Angelina at your earliest convenience. Thank you!
Jan 04, 2019 -
Please RSVP to Angelina, if you haven't already! As this event is for Club Members, please limit additional ... Read More >>
RSVP deadline for January Pick Up Party
Please RSVP to Angelina, if you haven't already! As this event is for Club Members, please limit additional guests to two. Thanks!
Jan 12, 2019 -
Join us to sample wines included in this shipment! Please RSVP to Angelina by January 4, 2019. ... Read More >>
Wine Club Pick Up Party
Join us to sample wines included in this shipment! Please RSVP to Angelina by January 4, 2019. As this is a club-member event, please limit guests to two.
« 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.