Originally Posted by caliking
I may be wrong, but if you use canned juice, I don't know if you still get the tenderizer action. The enzymes may beinactivated by the heat f the canning/pasteurization process. I think the tenderizing action only comes from using raw pineapple or its juice.
What he said!
Also, there are folks on the WWW that will declare that their way is the only way.
If that were true, there would never have been any progress in BBQ.
Improvements come from folks who are open minded and willing to experiment, even when others blast their ideas.
So--go ahead and try it if you wish.
I would be interested to see the results.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.