MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-04-2012, 09:30 PM   #1
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Default Jaccarding brisket?

Anyone ever use a jaccard meat tenderizer and like the hell out of it to get the marinade or rub deep in the meat?
jmoney7269 is offline   Reply With Quote




Old 12-04-2012, 09:49 PM   #2
JS-TX
is Blowin Smoke!
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

Nope, can't say that I have. I've taken a needle to it many times though.
JS-TX is offline   Reply With Quote


Thanks from: --->
Old 12-04-2012, 10:06 PM   #3
ksace
On the road to being a farker

 
Join Date: 11-09-10
Location: Gladstone, MO
Default

I've used one a couple of times but haven't really noticed a difference.

Using tapatalk with my note II
ksace is offline   Reply With Quote


Old 12-04-2012, 10:11 PM   #4
Pig Nutz
Is lookin for wood to cook with.
 
Pig Nutz's Avatar
 
Join Date: 11-29-12
Location: Wisconsin
Name/Nickname : Steve
Default

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.
Pig Nutz is offline   Reply With Quote


Old 12-04-2012, 10:23 PM   #5
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Smokinghotmama uses a jacquard on her brisket and swears by it
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 12-04-2012, 10:30 PM   #6
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
Default

i've done it often. it does change the texture of the brisket somewhat.. and stretching the slices are difficult.. still do it on briskets for home.


and very important advice...

dont inject after jaccarding. Makes a mess...

dont ask me how i know that. :)
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Old 12-04-2012, 11:46 PM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Never done it to a brisket but it makes for a dandy Chicken Fried Steak. If you cook your brisket right you don't need teeth to eat it. So I reckon if ya can't cook a great brisket it would be a viable cheat but I bet it wont slice to well.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 12-05-2012, 02:57 AM   #8
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

I only use for leaner cuts, like a strip steak or chops..there is enough moisture naturaly in a flat especialy with the point on...and as BBQ Chef states about makinig a mess when injectinig...I heard this from a reliable source also as potentional mess in the makiing....
as you inject a brisket you can watch the juice travel through the meat (unjacarded)
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 12-05-2012, 07:35 AM   #9
jasonjax
Babbling Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
Default

I think an interesting side-by-side test would be to inject one brisket as many do, and then jaccard another brisket and marinate it. Cook the same and compare. Leave all the other variables the same as well of course.

Sounds like an experiment I might have to try myself!

My hypothesis, were I using the scientific method and all, is that the jaccarded brisket will be more overall tender, but less juicy and maybe even less flavorful.

Where I personally use the jaccard is on leaner meats cooked at high temp and not to as high an internal temp. I think any cut of meat that is going to be cooked quasi low n slow to an internal temp where the meat becomes tender will benefit little from the mechnical nature of a jaccard's tenderizing.

We did a flank steak for fajitas the other night for dinner and I jaccarded the daylights out of it before marinating. Turned out most excellent.
jasonjax is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:01 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts