Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Thanks for the response.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