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Jaccard a Brisket

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    Jaccard a Brisket

    Making the AmazingRibs brisket receipe, no marinade just the suggest rub. I have a whole packer (prime) from CostCo. I don't want to smoke overnight, so am trying to expedite. I am going to get up around 7 and start, and hope to be done by 4. I am planning to split the two sections and cook at a little higher heat. My question is what are the thoughts on using the old Jaccard on the brisket. I understand it tenderizes, but also speeds up cooking by creating "heat channels". Final cook temp should be adequate to take away any contamination concerns. Thoughts?

    I've done a few, been a while since I've used it.

    I only did the flat. The neat thing is the gases make it into those creases and create little smoke ring/linings.

    I've never noticed any considerable difference in cook time.
    Last edited by Jerod Broussard; July 3, 2015, 02:23 PM.



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