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I would put all my seasonings on the brisket, then jacard the brisket pushing in some of the seasonings in the middle of the brisket. It seemed to get me more flavor towards the center of the brisket. I also held it for dry brining for 2 days.

Great video Steve! Would love to see you do a video all about running a BBQ catering business and supplying food for events. I would love to learn more about that!

Congrats on the upcoming arrival!! I love watching your channel. Just bought a smoker and looking forward to trying your methods!

Love all the experiment contents lately, you’re on 🔥 Steve! Do a fat cap down vs fat side up!

I like the I like the jacard for when I’m going to do a quicker than norm marinade on something.

I’ve used a Jaccard for many years. I’ve done steaks, I put the marinade on them, then use the Jaccard. Then marinate them for an hour . Depending on the thickness. But it spreads out the meat and you have to reform the steak. To its original size to retain moisture. Cook as normal. Your steak will turn out juicy and they will love it. I also do the same with chicken. As I noted you have to form it back to its original size. Now I also put my steak or chicken in a vacuum bag and freeze them, after the process. To cook at a later date. They turn out extra yummy. Enjoy 😁

I tried this once on just a flat. My idea was to apply the rub before using the jaccard to theoretically "inject" seasoning into the meat, while simultaneously tenderizing it. I ended up with a dry brisket, but other variables undoubtedly played a role.

Congrats on the new baby

Hiya Steve, Great video as always. I have an experiment that I think would be cool to try. I find that the seam of fat between the two muscles in the point to be a little unsightly at times, and it often doesn’t render all the way. So what if a person separated the brisket at that seam, trimmed most or all of that fat out, and meat glued the two back together? Would love to see a video about this. Hoping my description makes sense!

Steve, Lovin' the content. Thanks. Just a few thoughts...I didn't expect this to work out based on my experience of rendering collogens to tenderize brisket. Your patreon Johnny raised an excellent point about brining. Looking forward to this experiment in the future? =) This makes me think about all the Costco packaged meats that I have looked at and they ALL mention "mechanically tenderized" or something like that in the label. Get the tin foil ready bud. Yeehaww!

Excellent experiment!!

Where do you get a CVAP? I haven't seen any proofer produce that much moisture

I’d be curious to see this used on a hot and fast brisket cook. Might be more relevant there

Great stuff, as usual. I’ll need to try this with a 24+ hour dry brine. I’d like to see you (or anyone) jaccard a brisket and cut it into steaks like a picanha. I wonder if the jaccard would make it tender enough to be decent. Might have to separate the point and flat, I suppose.

I wonder if this would make smoking just the flat by itself more moist.

"Smoke Forrest! Smoke!" Sorry couldn't help myself lol, just pickin.

You still Da Brisket King Bro!

Almost 100k subscribers!

Jaccard then sous vide

What’s the best? Choice , prime or wagyu? Thanks man

Thumbs up on the growth of your channel. Are you shooting cows outta the atmosphere?

I worked at franklins during Covid for 1 year it’s Salt Pepper Lawrys Tallow that’s it

Interesting. Perhaps you could experiment with brining for a longer time, such as you have stated. I often notice whole tri tip steaks tenderized by a cuber available from meat packers, as well as at Costco. I have not seen it done on cuts intended for long roast times.

Where do you source your wood from? It’s so hard to find good quality logs/splits, all I can find where I am is the small chunks

Smoke trails bbq > guga Hi errrbody-!

I would think pre tenderizing the meat would let it cook faster with same results as a long cook. That's going to save fuel and sleep. Lol I think one of the Champs on a cook-off did this using forks. I often do this with forks but just on fat side before seasoning and rest.

Do you think that this method may show a greater impact on a select brisket? The select brisket has less intermuscular fat than a choice brisket. Love your channel, you are the king of interesting brisket videos. I've been watching for a couple of years now. Need more Viking song montage.

I'm still a beginner when it comes to smoking brisket with probably less than 10 done so far that have been progressively getting better. My best one was a Wagyu I scored at a local Business Costco. Those are hard to come by, though. I made a prime cut yesterday that was loved by all but in my opinion only scored about a 4 on a scale of 5 compared to the Wagyu, which I think set the gold standard at 5, presumably due to the difference in ts marbling? In any case, as a still relative newbie when it comes to smoking brisket, is it possible that this device would have work better if you only punctured the fat cap side if you smoke fat cap up so that the fat would gravity render down into those holes but not completely drip through the brisket because the bottom side wasn't punctured? That seems logical, but what do I know. I may try it on a brisket I'm doing next weekend for my dad on Father's Day unless people point out a flaw I may be overlooking in the above logic. Great video. Thanks Update: I smoked a brisket for Father’s Day using this device to penetrate the meat from the fat cap side only and did not notice a difference in either the tenderness or juiciness. At least I tried it. 😊

I do the same thing when my brisket hits 190! I figured, why rest it down at room temp when you can rest it down really slow? Makes for a great brisket every time, you just have to rest it at least 10 hours or so.

Yes do a Jaccard and sous vide video. Just give it an hour or two of smoking before bagging for sous vide.

What brand and model of holding cabinet are you using?

I did think it would be any more tender, but I was thinking it would help with fat render? Was that one of the reasons there was more weight loss?

Have you done a fat cap down experiment? Theoretically it should crisp up the fat.

Just wondering, do you eat brisket every day? Or what do you do with all the briskets after your video is concluded

You should marinate it in pineapple juice or soy sauce Guga has had great results.

I just started watching and imma guess it dosent do much because I tried using one of those Derma Rollers on my beard and it didn’t work by making tiny little holes 🤣🤣🤣🤣🤣🤣…I need that Steve beard 😎

maybe on a tri tip

Based on what I saw here , I won't be using a Jaccard. Thanks again for the information about this .

Choice vs select with this method would be a better video.

Was all of your brisket choice? I was hoping it would turn a choice cut into a prime .

I have a feeling Steve that maybe the jaccard could potentially not be having as much of an effect because you maybe have already pretty closely perfected your method of smoking and resting a brisket till it's damn near as good as it's going to get. Still doubtful of its ability to actually do anything, but have a feeling that any difference would actually come out without all the already accumulated knowledge and techniques you employ to make a good brisket. Ex: a brisket you just smoke the whole way through on the smoker, uncovered/no boat, no long resting, no butter or tallow, nothing extra at all. Only real idea on how/where you might see the most difference. *whisper:* or it's yet another useless snake oil gimmick cooking product that relies on placebo effect, confirmation bias, and deceptive "scientific" marketing. WHO KNOWS?! 😀

I have a question

Is Zbiotics fda approved?

What do you do with all of the extra brisket you make with the videos? Surely you don’t eat it all…right?

Steve, I see you frequently cook one brisket first, to do a comprising later. Whats your method for stashing and reheating a cooked brisket?

All I want to know is how do you afford to cook all these briskets? Does KZfaq really pay that good or are you just well off? I mean absolutely no disrespect whatsoever, I love your channel, I was just wondering.

I have a great idea. Send me some briskets. Since I'm on social security. And then you can start smoking a different type of meat. Like ribs, Pork ribs and all the different types of ribs.

I can't afford to pay $70+ for a brisket plus there's so much meat on one that my wife and I would be eating it for a month.

Why are you doule salting. Just use more lowreys = more other flavor.

NO..

Are you throwing your off bites in the garbage? WTf is that