Reply to "tenderizing brisket"

Yep,there are several really fine cooks on the circuit,that can explain that sequence.

I'm no expert,but our mentor, Smokin'Okie has always said to cook one with, and one without the Jacquard.

Get folks together and make comparisons,and take good notes.

Might save a lot of money,time,exercise,etc to achieve the hoped for results.

We hear it less these days,but Smokin's advice to take good notes,and going back to them ,is invaluable.[Priceless}