Does anyone use a jaccard on their briskets?
I came across a YouTube video the other day of someone using a jaccard on his brisket. If i recall the techniques he used, he covered the brisket with mustard and rub, used the jaccard on the meat side of the flat (i don't think he did so on the point), then reapplied the rub.
I am thinking the reason for doing so had to do with greater penetration of the rub and possibly smoke, and not so much for tenderizing. Anyway, I had never considered doing this before and was wondering if others had tried it and what their experiences (good, bad, or indifferent) had been?
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732