Experimenting with pineapple juice

Rolltide87 · 01-03-2013, 10:47 PM

As we all know, raw pineapple juice is a super efficient tenderizer, sometimes too efficient. We also know that brisket is super tough. So combing the two seems like a reasonable idea to me. The question is how to do it. My thoughts are 1. Inject the brisket at the beginning (I'm working with a smaller, deckle-off cut), and run the risk of it turning to mush. I'm aware that the enzyme in pineapple that makes it so potent stops being effective around 150 degrees, so it's possible that the enzyme won't be raised to an ineffective temp fast enough which leads me to 2. Inject when the meat temp has risen to say 100 degrees (and preheat the p-juice). My concern with this is potentially drying out the meat via poking around in it.

Any thoughts on this approach?

Outnumbered · 01-03-2013, 10:50 PM

No idea here, but I'm intrigued.

Wampus · 01-03-2013, 11:03 PM

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.

On a serious note, I would think that PJ would compliment pork better than brisket, but I really have no idea. I'm with outnumbered and am also intrigued.

bigabyte · 01-03-2013, 11:03 PM

I suggest searching for brother Knucklhed BBQ's thread where used tenderizer on brisket. He may have some advice on the subject, lessons learned, so to say.

IamMadMan · 01-03-2013, 11:13 PM

I have not used it on a brisket, but I have injected fresh pineapple juice in pork butts.

Use it with moderation on pork butts because too much can throw the flavor off when the pineapple juice cooks inside the meat.

Bludawg · 01-03-2013, 11:13 PM

I know how to cook a brisket and get it tender as a mothers love and as Juicy as a cheerleader with a case of the hot pants. Frankly the thoughts of a smoky pineapple flavored brisket I find repulsive.

Rolltide87 · 01-03-2013, 11:32 PM

When using raw pineapple juice with beef in this way, I haven't found much actual pineapple flavor imparted. I have with ribs, though I basically coated a rack with pineapple slush for 3 hrs.

AustinKnight · 01-03-2013, 11:36 PM

I'm with Blu on this, you need pineapple injected/brine on brisket like you need a a$$H&%# on your forearm!

You just don't need that on brisket. Just keep cooking brisket, 2 -3 times a month for a year you'll get it tender and be consistent at it to

, also please don't inject apple juice either into beef after you try this fruit cocktail experiment. Now pork go for it, pina colada that chit!

Rolltide87 · 01-03-2013, 11:46 PM

Only beer for beef in my house (so far as basting goes), no apple here.

J'ville Grill · 01-04-2013, 01:08 AM

Quote:

Originally Posted by Bludawg

I know how to cook a brisket and get it tender as a mothers love and as Juicy as a cheerleader with a case of the hot pants. Frankly the thoughts of a smoky pineapple flavored brisket I find repulsive.

Couldn't have said it better

Texas Turtle · 01-04-2013, 08:34 AM

I had a friend whose comp team made appetizers of boneless chicken breasts stuffed with cheese, ham & japalenos, wrapped with bacon, and marinated overnight in pineapple juice. They were the schnizzle for keeping people at bay waiting for the brisket to get done. I like pretty much everything with pineapple, but it seems better suited to pork than brisket IMHO.

Will32Rod · 01-04-2013, 09:14 AM

I have used pineapple juice with other citrus for marinating fajita meat. Works well in that application.

Jaskew82 · 01-04-2013, 10:14 AM

Quote:

Originally Posted by Bludawg

as Juicy as a cheerleader with a case of the hot pants.

wow... lol.

BigBellyBBQ · 01-04-2013, 01:40 PM

Quote:

Originally Posted by Bludawg

I know how to cook a brisket and get it tender as a mothers love and as Juicy as a cheerleader with a case of the hot pants. Frankly the thoughts of a smoky pineapple flavored brisket I find repulsive.

great point, especially about the cheerleader..cook your brisket with love and it will always be tender..properly cooked also requires NO foil..

caliking · 01-04-2013, 07:21 PM

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.

01-03-2013, 10:47 PM	#1
Rolltide87 Found some matches. Join Date: 11-11-12 Location: Dayton,OH Downloads: 0 Uploads: 0	Experimenting with pineapple juice As we all know, raw pineapple juice is a super efficient tenderizer, sometimes too efficient. We also know that brisket is super tough. So combing the two seems like a reasonable idea to me. The question is how to do it. My thoughts are 1. Inject the brisket at the beginning (I'm working with a smaller, deckle-off cut), and run the risk of it turning to mush. I'm aware that the enzyme in pineapple that makes it so potent stops being effective around 150 degrees, so it's possible that the enzyme won't be raised to an ineffective temp fast enough which leads me to 2. Inject when the meat temp has risen to say 100 degrees (and preheat the p-juice). My concern with this is potentially drying out the meat via poking around in it. Any thoughts on this approach?

01-03-2013, 10:50 PM	#2
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	No idea here, but I'm intrigued. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

01-03-2013, 11:03 PM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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. On a serious note, I would think that PJ would compliment pork better than brisket, but I really have no idea. I'm with outnumbered and am also intrigued. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

01-03-2013, 11:03 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I suggest searching for brother Knucklhed BBQ's thread where used tenderizer on brisket. He may have some advice on the subject, lessons learned, so to say. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-03-2013, 11:13 PM	#5
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	I have not used it on a brisket, but I have injected fresh pineapple juice in pork butts. Use it with moderation on pork butts because too much can throw the flavor off when the pineapple juice cooks inside the meat. __________________ BBQ It's Not a Hobby - It's a Passion

01-03-2013, 11:13 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I know how to cook a brisket and get it tender as a mothers love and as Juicy as a cheerleader with a case of the hot pants. Frankly the thoughts of a smoky pineapple flavored brisket I find repulsive. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-03-2013, 11:32 PM	#7
Rolltide87 Found some matches. Join Date: 11-11-12 Location: Dayton,OH Downloads: 0 Uploads: 0	When using raw pineapple juice with beef in this way, I haven't found much actual pineapple flavor imparted. I have with ribs, though I basically coated a rack with pineapple slush for 3 hrs.

01-03-2013, 11:36 PM	#8
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	I'm with Blu on this, you need pineapple injected/brine on brisket like you need a a$$H&%# on your forearm! You just don't need that on brisket. Just keep cooking brisket, 2 -3 times a month for a year you'll get it tender and be consistent at it to, also please don't inject apple juice either into beef after you try this fruit cocktail experiment. Now pork go for it, pina colada that chit! __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

01-03-2013, 11:46 PM	#9
Rolltide87 Found some matches. Join Date: 11-11-12 Location: Dayton,OH Downloads: 0 Uploads: 0	Only beer for beef in my house (so far as basting goes), no apple here.

01-04-2013, 08:34 AM	#11
Texas Turtle Full Fledged Farker Join Date: 05-26-09 Location: Fulshear, Texas Downloads: 0 Uploads: 0	I had a friend whose comp team made appetizers of boneless chicken breasts stuffed with cheese, ham & japalenos, wrapped with bacon, and marinated overnight in pineapple juice. They were the schnizzle for keeping people at bay waiting for the brisket to get done. I like pretty much everything with pineapple, but it seems better suited to pork than brisket IMHO. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.

01-04-2013, 09:14 AM	#12
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas Downloads: 0 Uploads: 0	I have used pineapple juice with other citrus for marinating fajita meat. Works well in that application.

01-04-2013, 07:21 PM	#15
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	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. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE