Jaccarding brisket?

jmoney7269 · 12-04-2012, 09:30 PM

Anyone ever use a jaccard meat tenderizer and like the hell out of it to get the marinade or rub deep in the meat?

JS-TX · 12-04-2012, 09:49 PM

Nope, can't say that I have. I've taken a needle to it many times though.

ksace · 12-04-2012, 10:06 PM

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

Using tapatalk with my note II

Pig Nutz · 12-04-2012, 10:11 PM

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.

landarc · 12-04-2012, 10:23 PM

Smokinghotmama uses a jacquard on her brisket and swears by it

BBQchef33 · 12-04-2012, 10:30 PM

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. :)

Bludawg · 12-04-2012, 11:46 PM

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.

BigBellyBBQ · 12-05-2012, 02:57 AM

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)

jasonjax · 12-05-2012, 07:35 AM

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.

12-04-2012, 09:30 PM	#1
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	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? __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

12-04-2012, 10:23 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Smokinghotmama uses a jacquard on her brisket and swears by it __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-04-2012, 10:30 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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 Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, 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

12-04-2012, 11:46 PM	#7
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	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 never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-05-2012, 02:57 AM	#8
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	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) __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

12-04-2012, 09:49 PM	#2
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Nope, can't say that I have. I've taken a needle to it many times though.

12-04-2012, 10:06 PM	#3
ksace On the road to being a farker Join Date: 11-09-10 Location: Gladstone, MO Downloads: 0 Uploads: 0	I've used one a couple of times but haven't really noticed a difference. Using tapatalk with my note II

12-04-2012, 10:11 PM	#4
Pig Nutz Is lookin for wood to cook with. Join Date: 11-29-12 Location: reedsburg,wisconsin Downloads: 0 Uploads: 0	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.

12-05-2012, 07:35 AM	#9
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	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.