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

[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.

[Superchief05]

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

[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.