I've experimented by using a fork instead of a jaccard. Tried it on steaks, brisket and ribs by stabbing them up to a couple hundred times after the rub is on. You should try that to see what you think. My results were good but the verdict is still out with me. I thought the meat cooked faster and stayed moister but am still experimenting with it. Next time I'm thinking of only stabbing one half to see if it's different than the other half to eliminate differences in slabs of meat.
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