Originally Posted by Wampus
The only experimenting with pineapple juice I've done was on NYE a few days ago when I mixed with ice and Malibu Rum and drank it. It sure was GOOD but I don't think it did anything to tenderize my meat.
I believe that is called a "poor man's pina-colada" (seriously, not making that up or trying to be humorous).
With regards to the brisket experiment, people use pineapple a lot of the time making teriyaki beef dishes, so why not brisket? My only concern would be the same as injecting with a papain tenderizer (which has been brought up before) and that is, you don't want to end up with mush. Maybe in a hot and fast application to lessen the time for the enzymes to work? As has been said, go for it and please report back afterwards, it's your meal and your money, so give it a shot!