Anyone ever use a Deni type meat tenderizer on anything. Would it tenderize a brisket or make it lose more juice and become dry. Could it be used to drive dry rubs and or marinade deeper in to a roast of any kind? Just curious
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I've never had satisfactory results when using a meat tenderizer. I stopped trying that a long time ago. Most tenderizers contain Papain, which is an enzyme from the Papaya. It turns meat into mush. I have had skirt steak for fajitas seasoned with meat tenderizer disintegrate into tiny little pieces on the grill.
If you decide to try it, I'd suggest you go easy on the amount, and report back here on your findings.
If you decide to try it, I'd suggest you go easy on the amount, and report back here on your findings.
Don't know what a deni type is.
Most meat tenderizers tenderize by tearing up the protein. Good or bad, you decide.
A brisket gets tender because of the collagen breaking down and the internal fat.
Dryness is more a function of the brisket itself than the method. Flats and small briskets or select and below will tend to dry out.
You can make those work with F*() but I don't use F*() normally unless I'm holding.
I think you'd have more success trying to inject than anything else.
Most meat tenderizers tenderize by tearing up the protein. Good or bad, you decide.
A brisket gets tender because of the collagen breaking down and the internal fat.
Dryness is more a function of the brisket itself than the method. Flats and small briskets or select and below will tend to dry out.
You can make those work with F*() but I don't use F*() normally unless I'm holding.
I think you'd have more success trying to inject than anything else.
I'm not even sure there is a deni that would work that well on a brisket, except for a small flat. Most that I have seen are for smaller cuts of meat and the blades are too short and fine to work on cuts like brisket. You might give it a go and let us know how it turns out.
I believe the Deni meat tenderizer is like the ones that have rows of blades or pins that penetrate the meat. I've never used one on brisket but it would be interesting to try.
I have to agree 99%! (would be 100% but I'm still on learning curve and have been wrong beforequote:Originally posted by SmokinOkie:
A brisket gets tender because of the collagen breaking down and the internal fat.
Dryness is more a function of the brisket itself than the method. Flats and small briskets or select and below will tend to dry out.
) The best brisket I've cooked(tender/juicy) has been the thickest cuts. This includes some VERY nice results from 8-10# choice Costco flats so I can't rule out flats completely.The thinner end of the flat IMO is just dryer than the rest. On a real thin/lean flat this can produce poor results. To date, I've not found any technique/trick for thin flat ends that produce the results of using larger, thicker cuts with more inner fat. Can't imagine tenderizer recifying this - but if it does let us know!
I will say this. No CS brisket has ever been tossed out at my house. The worst resullts I've had was was pretty tasty on a bun with sauce
Recently I found a local butcher that will trim off (to order) the thin end of packers or flats and sell me the rest same price. Works for me.
I did indeed refer to the Jaccard meat tenderizer with the small blades that cut tiny slits in the meat. I have used it on flank steaks for grilling with good success.