Things are heating up at Pippin Hill Farm & Vineyards! This week, Executive Chef Ian Rynecki fired up his smoker for a new Tasting Room menu item. His Smoked Brisket Croque features local Virginia brisket smoked on oak wood. Chef Ian smokes the meat at 265-285 degrees for 12-16 hours. The high temperature combined with shorter smoke time ensures the brisket won’t dry out. In addition, he makes sure the temperature of the wood is just right. White smoke with a tinge of blue means the wood is at the perfect temperature and the smoker is ready for the meat.

The Smoked Brisket Croque includes young melting gouda, mustard seed aioli, topped with celery root and fennel slaw from our kitchen garden. It will be served with Marie Bette Sourdough bread.

Chef Ian says he loves the science behind the smoker and how it brings him closer to nature. We can’t wait to try his smoked brisket!

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