Blade & hammer tenderizing beef: Any downsides?

[jjdbike]

Hey folks,
When it comes to cooking potentially tough cuts of beef, like chuck, brisket, etc., are there any downside to pounding w/ hammer and or blade tenderizing? I know about the potential bacteria issue w/ blades and cooking rare. I am specifically interested in low & slow to cooking to rare & bacteria will not be an issue for me.
Thoughts & experiences?
JD

[Panhead John]

For briskets I like to beat ‘em with a 10 lb. maul.

[Hulagn1971]

That's not beating your meat, that's felony assault! AWDW comes to mind.

[bbqLuv]

And the beat goes on
Just like my love of beating
And the beat goes on
Still beating meat, on and on

[Caffeine88]

I haven't had time to comment in quite a while. I scroll....aand run into this. I choked on my coffee...

[rickgregory]

I'd ask the opposite question - is there any upside? If you're cooking low and slow, the meat should break down and become tender during that process, so what benefit would such techniques yield?

[Jerod Broussard]

I've used a Jaccard on brisket flats. Nothing really noticeable other than smoke ring lined crevices.

[jjdbike]

Thanks folks.
Makes sense.
JD