Jaccard Brisket Flat

[C. Keeper]

Has anyone used a Jaccard tenderizer on a brisket flat before smoking? Any reason this is a bad idea??

 

[Roaniecowpony]

Seems like I read something long ago, online, about using a tenderizer on brisket and it ended up "mealy". But, it could just be the technique they used.

My experience with tenderizers is limited. Sure I've done marinades with onion and garlic. But, recently I tried using kiwi to tenderize some tough pork chops. I had bought a large batch of pork chops from Costco and they were pretty tough. So, I ran across some info on using kiwi pulp/juice to tenderize. They used it on beef and didn't like the taste, but I figured fruit on pork is a good match. I used 1 kiwi for 2 chops in a ziplok and it looked pretty skimpy on the pulp. But 2 hours in the fridge and it really made a big difference. I rinsed the pulp off before cooking. But you could easily see and feel the difference when rinsing. On a brisket, you might need to go 3-5 hours with more kiwis, but I'd be cautious about over doing the dwell time. It's a powerful tenderizer.

 

[BretM]

To me a jaccard is used to tenderize a lean cut or something that is going to be cooked hot and fast (think country fried steak) when it doesn't have the fat content or the time to render the fat and break down the muscle by cooking low and slow. Not needed on a brisket.

 

[C. Keeper]

To me a jaccard is used to tenderize a lean cut or something that is going to be cooked hot and fast (think country fried steak) when it doesn't have the fat content or the time to render the fat and break down the muscle by cooking low and slow. Not needed on a brisket.

Thanks for the response.

I decided to give it a try, it's in hour 10

 

[Roaniecowpony]

Thanks for the response.

I decided to give it a try, it's in hour 10

I like experimentation. Let us know how it goes.