Does anyone use a jaccard on their briskets?

Enkidu · 01-28-2013, 04:20 PM

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?

Bludawg · 01-28-2013, 04:21 PM

Nope!

The_Kapn · 01-28-2013, 04:28 PM

Did it once a long time ago.

Gave it away the next day.

TIM

ksace · 01-28-2013, 04:33 PM

I have used one a few times but couldn't tell a difference so it's gathering dust in some forgotten dark place now.

landarc · 01-28-2013, 04:34 PM

I know of at least a couple of folks that do use a jacquard on their briskets and swear by it. I do not.

Enkidu · 01-28-2013, 04:37 PM

Quote:

Originally Posted by The_Kapn

Did it once a long time ago.

Gave it away the next day.

TIM

Can you elaborate? Did it make it worse or did you detect no difference from when you didn't use one?

BobBrisket · 01-28-2013, 04:44 PM

I did this one time when I was experimenting with marinading a brisket. Very slight difference in terms of the marinade getting a bit further under the surface. Never tried it again. I don't see how it could hurt, but you are also creating more places for the brisket's natural juices and fats to leak out of. I used a liquid base marinade. Now, if you used a rub based slurry, that jaccard action might help the slurry make its way further into the meat. I didn't notice much of a difference in tenderness for what it's worth.

Bob

AZScott · 01-28-2013, 04:48 PM

I have tried it and don't see the point. If you cook it right it will be perfect. The jaccard will not make a poorly cooked brisket tender.

thirdeye · 01-28-2013, 05:09 PM

I tried my Jaccard on a brisket, and my smoke ring leaked out.

MS2SB · 01-28-2013, 05:14 PM

I will use one on tri-tip or flatiron steaks when I marinate them. Never thought to use one on a brisket. Not sure that with a piece of meat that thick that you'd be able to make cuts deep enough to have the intended.

Enkidu · 01-28-2013, 05:16 PM

Hmmm... from the sounds of it so far, doesn't look worth experimenting with.

Thanks brethren!

AustinKnight · 01-28-2013, 05:43 PM

You go poking at meat, better put it on the Weber and sear up those holes before it goes in smoke. Please don't over think brisket fire s&p smoke pull when tender rest and eat. I could see it working better for tri tip an flat iron, your not going to cook those for 5+ hours like brisket, just with these thoughts I have gathered not for me

ssbbqguy · 01-28-2013, 06:50 PM

Used here on every brisket cooked. Works. Steve.

plowin-fire · 01-28-2013, 07:18 PM

I havent made very many briskets, but I do use the jaccard on them with good results. Many next time I will do a side by side comparison.

IamMadMan · 01-28-2013, 07:21 PM

I have never used it on brisket, but I use it on pork butts after a heavy rub has been applied to help push some rub into the meat.

01-28-2013, 04:20 PM	#1
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	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

01-28-2013, 04:21 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Nope! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-28-2013, 04:28 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Did it once a long time ago. Gave it away the next day. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

01-28-2013, 04:34 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I know of at least a couple of folks that do use a jacquard on their briskets and swear by it. I do not. __________________ [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]

01-28-2013, 04:44 PM	#7
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	I did this one time when I was experimenting with marinading a brisket. Very slight difference in terms of the marinade getting a bit further under the surface. Never tried it again. I don't see how it could hurt, but you are also creating more places for the brisket's natural juices and fats to leak out of. I used a liquid base marinade. Now, if you used a rub based slurry, that jaccard action might help the slurry make its way further into the meat. I didn't notice much of a difference in tenderness for what it's worth. Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

01-28-2013, 04:33 PM	#4
ksace On the road to being a farker Join Date: 11-09-10 Location: Gladstone, MO	I have used one a few times but couldn't tell a difference so it's gathering dust in some forgotten dark place now.

01-28-2013, 04:48 PM	#8
AZScott Take a breath! Join Date: 02-22-08 Location: Phoenix, AZ	I have tried it and don't see the point. If you cook it right it will be perfect. The jaccard will not make a poorly cooked brisket tender. __________________ Little Miss BBQ

01-28-2013, 05:09 PM	#9
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I tried my Jaccard on a brisket, and my smoke ring leaked out. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

01-28-2013, 05:14 PM	#10
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	I will use one on tri-tip or flatiron steaks when I marinate them. Never thought to use one on a brisket. Not sure that with a piece of meat that thick that you'd be able to make cuts deep enough to have the intended. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

01-28-2013, 05:16 PM	#11
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	Hmmm... from the sounds of it so far, doesn't look worth experimenting with. Thanks brethren! __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

01-28-2013, 05:43 PM	#12
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	You go poking at meat, better put it on the Weber and sear up those holes before it goes in smoke. Please don't over think brisket fire s&p smoke pull when tender rest and eat. I could see it working better for tri tip an flat iron, your not going to cook those for 5+ hours like brisket, just with these thoughts I have gathered not for me __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

01-28-2013, 06:50 PM	#13
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	Used here on every brisket cooked. Works. Steve.

01-28-2013, 07:18 PM	#14
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	I havent made very many briskets, but I do use the jaccard on them with good results. Many next time I will do a side by side comparison. __________________ B & T's BBQ Catering and Vending

01-28-2013, 07:21 PM	#15
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I have never used it on brisket, but I use it on pork butts after a heavy rub has been applied to help push some rub into the meat.