Brisket Question (Yes or No)

[ZBucket]

1. Do you inject your brisket?
2. Do you use a Jaccard?

Thanks for your input in advance Brethern.

[jimmyinsd]

no, whats a jaccard?

[The_Kapn]

1. Yes
2. No

TIM

[Fatback Joe]

no, whats a jaccard?


http://www.only-cookware.com/blog/wp-content/uploads/2008/11/jaccard-tendermatic-meat-tenderizer.jpg

[Saiko]

1. Do you inject your brisket?
No

2. Do you use a Jaccard?
I don't know what it is, so I am assuming not.

And I don't compete, if that makes any difference. Just a backyard guy.

[Fatback Joe]

1. Yes
2. No

TIM

Same here. I have tried a jaccard before, just because I have one and generally have brisket around so it was bound to happen. If it made any difference in the end product, I could not detect it.

[thirdeye]

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC01988aa.jpg


1. Yes, but I started shooting them toward the end of the cook instead of before cooking.

2. No

[landarc]

I have played around with injecting and may do it from time to time going forward.

I do not use a Jacquard and cannot see a benefit to it.

[The_Kapn]

I know a guy who Jaccarded the heck out of a brisket.
Then he injected it.
I heard it only took a couple of weeks to get the injection off of every surface in the kitchen. :-D

And, no it wasn't me.
It was a Brother we all know and love, so I will protect his idenity.
Also a bit of fear--he is a big dude. :redface:

TIM

[bigabyte]

No to both.

[jimmyinsd]

http://www.only-cookware.com/blog/wp-content/uploads/2008/11/jaccard-tendermatic-meat-tenderizer.jpg

oh...in that case, that would also be a no.

whats it supposed to do?

[smokeyw]

1. Yes
2. No

[Phrasty]

oh...in that case, that would also be a no.

whats it supposed to do?

Its usually used as a tenderizer by cutting the muscle fibers. It also aids in seasoning penetration. I have one and use it from time to time... Never on brisket. Dont see how it would hurt though, I say give it a go.

and Yes I inject.

Cheers

[aquablue22]

1. No

2. Yes, but only on London Broil

[Cook]

No & No

1) I have no need to alter the flavor...I like the taste of beef.

2) I can cook till tender.

[Smokin' D]

1. Yes

2. No

[Ron_L]

1. Sometimes
2. No

[NorCal Q Man]

1. No
2. No

[LMAJ]

No and No.

[Kenny Rogers]

1) yes
2) no

[FltEng]

1. Yes
2. No

Sent from my Atrix using Tapatalk

[Smokin Patriots]

1. No, but I am going to try it.
2. No

[Arlin_MacRae]

1. Yes
2. No, but I have one. Just don't use it on brisket

[Pitmaster T]

Define "do you"

[ssbbqguy]

Yes and Yes. Both methods work for a better product. Steve.

[martyleach]

1. Sometimes yes, somtimes no
2. No, although I have tried with a tri-tip for yuks but didn't notice any difference.

[Tone]

Inject - No
Jaccard - Select Grade - Yes; Choice or CAB - No

[Callahan-que]

1. No
2. No

[BlueHowler]

1. Yes most of the times I smoke low and slow and no when I do hot and fast.

2. No.

[Igotgas]

I have only cooked one and
1) yes
2) no

[Meat Burner]

yes yes. Mine is a sharpened big fork though.

[GreenDrake]

I am looking at comp briskies for an upcoming event, been thinking of doing the jaccard thing, then vacuum sealing for quicker penetration. I am very curious to see if this has a marked improvement. I am also playing with flats, higher end grade, to see if this is also a option for comp briskies. Ah the joys of pumping money into food.

[HawgNationBBQ]

No and No.

[PCDoctor_1979]

No and No

[Limp Brisket]

1. No
2. No

[DaveMW]

1. No
2. No