Jaccard a Chuckie

[Superchief05]

i am about to dry brine a chuck roast. Does anyone recommend using a Jaccard as well?

[EdF]

Depends on the IT you're taking it to: https://amazingribs.com/jaccard-blade-tenderizers

[Superchief05]

I read that, and am planning to go over 200 for chunking or shredding. I saw a video where Malcom Reed Jaccarded a tri-tip. Granted they went to medium rare

[RonB]

When you smoke a chucky for shredding, you should not pull it off the smoker until it is tender enough to shred. I see no advantage to punching a bunch of tiny holes in it.

[Troutman]

Kiss

[Steve R.]

There is no reason that I can think of to do this. The high IT will make it fall apart tender on its own.

[Mr. Bones]

Agreed, let time, smoke, n heat work its Magic, an ya'll be jus fine.

[Spinaker]

I don't inject any of the meat I cook. If the chuckle is a little dry, mix in some sauce after pulling and it will be fine.

[EdF]

I just find injecting to be too much trouble. But you all know I'm a lazy cook.

[Willy]

FWIW, he's not talking about injecting--just poking a lot of holes in the meat with a Jaccard.

[Spinaker]

Ahh, right. I thought he was injecting the meat. Thanks! Willy

[Superchief05]

Thanks all, thought it might help but wanted to ask the question

[Spinaker]

It might give you a slight advantage, but I doubt you would notice. Some injections these days are insanely powerful. I did a brisket with an injection about a month ago and it ruined the brisket. Too much phosphates and salts.

[jecucolo]

If you dry brine for a couple of days, season, low and slow, crutch and hold you will have some very tender beef.

[Superchief05]

Thanks for all the feedback. I did the chuck with dry brine for 12 hours, Big Bad Beef Rub, and low and slow on the traeger with a Amazn Tube of mesquite for more smoke. The roast was moist and delicious and will probably be my go to beef instead of brisket, since I dont feed enough people on a regular basis to purchase that large a piece of meat.