To get a juicy brisket, do I need to tenderize or is this letting the juice out???
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What do you mean by tenderize?
If there is a real indecision,try cooking both ways-side by side.
If there is a real indecision,try cooking both ways-side by side.
Jason,
Some folks use an injection to add flavor and (correct me if I'm wrong) on a long cook seems to tenderize the meat. I use FAB products to add a bit more flavor and the meat seems be "juicier" in the end product than when I don't inject which if you think about it, makes sense.
The meat itself also makes big difference. I look for Choice or better as I've had better luck that way.
I don't know of anyone that uses a meat hammer or a mechanical (needles) to tenderize brisket.
Worse comes to worse....make chili with your mistakes. Hope this helps.
Joe
Some folks use an injection to add flavor and (correct me if I'm wrong) on a long cook seems to tenderize the meat. I use FAB products to add a bit more flavor and the meat seems be "juicier" in the end product than when I don't inject which if you think about it, makes sense.
The meat itself also makes big difference. I look for Choice or better as I've had better luck that way.
I don't know of anyone that uses a meat hammer or a mechanical (needles) to tenderize brisket.
Worse comes to worse....make chili with your mistakes. Hope this helps.
Joe
Hi, Jason,
Good question.
YOu don't need to tenderize the meat with anything artificial because that's what slow cooking does. For example, when you cook a brisket, it's actually done in about 5 hours (depending on its size). It stays in the smoker for another 5 hours or so, for the collagen, connective tissue, to break down and become tender.
Because Cookshack smokers cook low and slow, you get a tender, juicy product. All you have to do is put the meat in the smoker and turn it on!
Flavorings are a different story. Some people inject (like Slow Joe), marinate and/or rub the meat with different seasonings. We always recommend that you try it first with nothing on it, then start experimenting with seasonings.
Happy smoking!
Donna
Good question.
YOu don't need to tenderize the meat with anything artificial because that's what slow cooking does. For example, when you cook a brisket, it's actually done in about 5 hours (depending on its size). It stays in the smoker for another 5 hours or so, for the collagen, connective tissue, to break down and become tender.
Because Cookshack smokers cook low and slow, you get a tender, juicy product. All you have to do is put the meat in the smoker and turn it on!
Flavorings are a different story. Some people inject (like Slow Joe), marinate and/or rub the meat with different seasonings. We always recommend that you try it first with nothing on it, then start experimenting with seasonings.
Happy smoking!
Donna
Jason, when you say tenderize, are you saying poke it with a bunch of holes (like a Jackerizer?) or something.
Nope, I wouldn't
Briskets will come out plenty tender, in fact you can smoke it to the point of being too tender to cut.
Did you get some low scores for tenderness in a contest?
Russ
Nope, I wouldn't
Briskets will come out plenty tender, in fact you can smoke it to the point of being too tender to cut.
Did you get some low scores for tenderness in a contest?
Russ
Yes I got low scores, It was real rubbery. I cooked one yesterday that tured out great. I used a tenderizer the needle type. When I injected it of course all the juice ran out.
I am a Rookie
I am a Rookie
Just let the cooker do it's job. The meat will be tender and juicy. I cook mine to around 195*
If you are going to use a mechanical tenderizer inject 1st. It's the way we do it and we have won our share. Now this does not say the other answers were wrong, because there are many ways to do Q. You just have to find what works for you.
A starting place for lots of folks is Head country BBQ web site. Go there and read thier recipe.
Bill
A starting place for lots of folks is Head country BBQ web site. Go there and read thier recipe.
Bill
Thanks Bill for the info. I'll have to try your way as you win alot in brisket.
Kregg
Kregg
You noticed we didn't give up any secrets on brisket! LOL. We'll just Bill do that.
John, You know there are no secrets. If I find one I'll let you know.
Bill
Bill
That's true Bill, you're a good man.
quote:Originally posted by Jason Owens:
Yes I got low scores, It was real rubbery. I cooked one yesterday that tured out great. I used a tenderizer the needle type. When I injected it of course all the juice ran out.
I am a Rookie
But was it juicy and tender when you cut into it.
Just tenderizing something and poking if full of holes doesn't mean the juices will run out (well, depends on how many holes)
For suggestions, you might want to post some specific technqiues of how you did it and we can help with specific suggestions of how to get better.
As an FE owner, you might consider the CS FE class (not sure when the next one is) they cover all 4 categories very thoroughly, all with an eye toward helping competitors.
Good luck, any contests coming up?