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Jaccard a Chuckie

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    Jaccard a Chuckie

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

    #2
    Depends on the IT you're taking it to: https://amazingribs.com/jaccard-blade-tenderizers

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    • Superchief05
      Superchief05 commented
      Editing a comment
      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

    #3
    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.

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      #4
      Kiss

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        #5
        There is no reason that I can think of to do this. The high IT will make it fall apart tender on its own.

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          #6
          Agreed, let time, smoke, n heat work its Magic, an ya'll be jus fine.

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            #7
            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.

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            • EdF
              EdF commented
              Editing a comment
              I just find injecting to be too much trouble. But you all know I'm a lazy cook.

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

            • Spinaker
              Spinaker commented
              Editing a comment
              Ahh, right. I thought he was injecting the meat. Thanks! Willy

            #8
            Thanks all, thought it might help but wanted to ask the question

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            • Spinaker
              Spinaker commented
              Editing a comment
              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.

            #9
            If you dry brine for a couple of days, season, low and slow, crutch and hold you will have some very tender beef.

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              #10
              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.

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