I have been wondering... What about using a fruit puree as a meat tenderizer for brisket. When I make Galbi I tend to use fruits such as kiwi's and asian pears, but I have never tried it on straight BBQ. Would you ever recommend going this route? I know there is the classic "texas" way of doing it, but from a more scientific standpoint would it be better to use a type of tenderizer such as fruits?
Comment