TN: BM's famous brisket gathering

[k_s_h_i_n]

What a wonderful dinner and wines! The ‘89 Cuvée Constance is a favorite of mine too but the last bottle I opened was corked! Glad yours was wonderful

My last 1989 Cuvée Constance was corked as well. TCA taint is alarmingly prevalent in the 1989 Huets.

I have been lucky but it appears to have high rate of TCA taint per CT.

[Joel_Singer]

This is a great post with superb notes and beautiful pictures - makes my mouth water. My chance to eat brisket this year is coming up this week and I was wondering which of the wines paired best with the meat? I’m particularly interested in how the Burgundies went with the smoke?

[alan_weinberg]

So wagyu is the trick to get a juicy flat… looks like I’m going this route next time

Jeff - Snake River Farms has them and they ship nationwide

Epic meal

their tritip is also a winner.

[Charlie_Carnes]

Great notes and a great looking Brisket! I have cooked two in the last month. Did great on the first one. The second was a little weak. Still perfecting my craft. Man that Constance sounds terrific!

[k_s_h_i_n]

This is a great post with superb notes and beautiful pictures - makes my mouth water. My chance to eat brisket this year is coming up this week and I was wondering which of the wines paired best with the meat? I’m particularly interested in how the Burgundies went with the smoke?

Perhaps a 94, 95 or 01 Chave Hermitage, also Jamet. A hint of smoke and ash in Chave hermitage will work well with brisket. If Burgundy, one with ample fruit, 2010 Chevillon Vaucrains worked really well.