tenderizing brisket

You can do that. But one word of warning. Use the Jacquard after you have injected the brisket in case you are injecting it. If you do it before you inject... well, you get the picture!

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}

Hey there workerbee I see that you're from LaMoille. I was born and raised in Mendota. Nice to have you on the forum. Be sure to stop by the Open Forum and introduce yourself.

By the way, where is the comp you're attending? I have a brother living in Mendota that might be interested.

Howdy there workerbee. Nice to see someone from my stick of the woods on the CS forum. I'm from Mendota and have been smoking for about 6 months. I have the 009 and just got an FEC100 . I have two butts going in the fec right now. Which comp are you getting ready for? My brother, Trucky1008 and I are looing into trying out the competition sometime this summer. Good Luck this weekend.
Trucky

Cooking on FEC100 and CS009

saturday's comp is at Nan's Place in Henry, by the river, start time is 1o pm

first brisket cook is done & consumed, cook went pretty well, however the smoker's temp seemed to bounce all over,
used a polder for one brisket and et-73 for second brisket and smoker temp.
smoker temp was set at 225, smoker temp bounced between 200 & 240, not sure what to think of this, finished brisket in oven as I was pressed for time, meat was very juicy, pretty tender, took to 195 in oven, any advice would be appreciated, Thanks

Trucky9754, I didn't drag home any hardware, but did bring home a full belly and empty beer cooler

Perfectly normal temp swings. Sounds like your smoker is spot-on in its settings.

Don't worry, be happy. Learn your smoker & move on the the next Q project.

Have fun...

I'm a pretty basic brisket cook, having only done them since the mid 60's and tried pretty much everything. When I'm not trying to impress the judges and I'm cooking them at home, keep it simple.

To tenderize a brisket, you just have to cook it longer, it will get to the point of being stringy/tender

It might dry out some if it's a cheap/select/not much fat brisket.

Cut it across the grain.

That's it for me.

Yep Smokin's gettin so old,when he started cookin' 'em,they were still vealers,and hadn't even seen grass.