Using a Jaccard to ramp smoke flavor?

[Larry Grover]

I was reading "Secrets of the butcher" and the author stated you can use a blade tenderizer to get smoke flavor deep into the meat. I thought this would be useful especially for sous vide - perhaps you can smoke once and get close to the flavor of a double smoke.

I did a forum search and it seems the Jaccard has a bit of a bad rep. The general feeling is that it can be a good tool but it pokes those little surface boogers into the meat so you must kill through time or temp.

Wherever you look discussion is about how well it tenderizes. I'm wondering if anyone has input regarding the smoke? Seems logical that it would work but is it worth the time & expense?

[Troutman]

Since the component molecules within smoke tend to react with the surface of the meat, I don't think poking holes into it would facilitate any penetration of a surface application. I'm going to say it wouldn't help, but there's always experimentation to prove otherwise.

Jaccarding is done all the time, I think it's bad rap comes for its use on meat that's cooked below 160* due to the "booger poking" as you mentioned. I've jaccarded briskets with no ill affect so I think it's a matter of how you use it, not that it's universally dangerous.

[Larry Grover]

Troutman Reading up on this made me wonder if I ever injected anything that I didn't cook to 160.

[Murdy]

I only use mine on cuts that are a bit tougher, need tenderization, and will be cooked a bit longer (i.e., marinated chuck steaks). I never really saw a need to tenderize a sirloin, strip, or ribeye, but as for smoke penetration, I can't really see how the rather small hole made by a jaccard would allow a lot of penetration up into the meat, as they probably collapse a bit after the blade comes back out (this is all opinion; no science).

[Jerod Broussard]

I've used the Jaccard on tough Select Brisket flats. No increase in smoke flavor, however the gases that produce the smoke ring will make it down into those needle marks and penetrate the side of the creases and produce "smoke linings."

[Larry Grover]

Jerod Broussard Interesting, thanks. It does something but not enough...bummer.

Also, it's pretty scary that Costco blade tenderizes a lot of their meat with a warning to cook to 160. Anyone want well done tri-tip?

[EdF]

We have one. Used it some about 8 years ago, but just didn't find it all that useful. When I read AR's take on them, it pretty much became a mainstay resident of one of the drawers.

[Oakgrovebacon]

Same here, I need to clean out that drawer and make some more useful room.

[Larry Grover]

My first post was written at work this morning. I re-read the book and he said to use a large needle (like from a syringe.) Not sure if that would be much bigger than Jaccard needles.

Regarding smoke he may be referring to marinades or juicy rub striking hot coals and creating a flavor bomb. Heck, I'll just upload an image of the page...