Prepping the brisket

[smokeasaurus]

Chris Marks knows a thing or two or three about brisket. Chris and his Dad (Boss Hawg) was dominating the BBQ Circuit long before Aaron Franklin was probably not old enough to play with matches yet. No slight to Mr. Franklin. Guys like Marks and Mills and Willingham paved the way for all these "superstars". I have followed this technique and have had great success with my briskies!!

[Smokin3d]

Has anyone used that meat tenderizer?

[CDN Smoker]

I am very afraid trying a Brisket because of the price of these things in Canada but at some time I'm going to have to bite the bullet and try.

Post these types of videos anytime Smoke

[N. Ontario Smoker]

I am very afraid trying a Brisket because of the price of these things in Canada but at some time I'm going to have to bite the bullet and try.

Post these types of videos anytime Smoke

I see Foodland in Ontario has briskets on for $6.00 lb this week.
Never mind....they were pickled only.

[LarryO1947]

Interesting. Thanks for sharing 

[smokeasaurus]

Has anyone used that meat tenderizer?

I have used one since I was a Cowboy Dealer with Ace of Hearts BBQ. Once I saw Chris use it I was sold. Can't think of throwing red meat on the grill or smoker without giving it a good "Jaccarding" In fact, we have one now in the kitchen at the Elks Lodge...in about an hour or so, I will be "Jaccarding" about 50 flat irons and about 35 New York strips..............

[Smokin3d]

Is there a certain one to get 15 or 45?

[smokeasaurus]

Is there a certain one to get 15 or 45?

get the 45, it is the way to go.  I know some people freak about germs and cleanliness when it comes to Jaccarding. They are not the easiest animals to clean. I have "jaccarded" my index finger two times and it is a special kind of pain.

I will have a pan of some sorts full of hot soapy water. After using it, I run it under hot water and clean the best I can. It then sits in the hot soapy water overnight. Rinsed off and ready to go. If the dishwasher is ready to be run, in it goes.

We "Jaccard" around 55-75 steaks every Friday and nobody has ever gotten sick or had any problems. I personally have used the "Jaccard" since 2011 and I am using the same one!!!  Gotta be careful with bones in steaks, don't want to bend a blade. I "jaccard" all red meat.............London Broils melt in your mouth and a good rib-eye is taken to an all new level.............and if it is good enough for Chris Marks, it is good enough for The Smoke......

[Pappymn]

I am very afraid trying a Brisket because of the price of these things in Canada but at some time I'm going to have to bite the bullet and try.

Post these types of videos anytime Smoke

Make a road trip to Minnesota with a giant cooler. $2.99 per pound for prime brisket at Costco.

[Pam Gould]

Smoke is on it..only thing I can add is that I add a few drops of bleach when soaking it..I also have a real thin brush to go between tines but have not needed it because I soak it immediatley after use.   .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

I am very afraid trying a Brisket because of the price of these things in Canada but at some time I'm going to have to bite the bullet and try.

Post these types of videos anytime Smoke

Make a road trip to Minnesota with a giant cooler. $2.99 per pound for prime brisket at Costco.

Would you put The Smoke and Wendy up for the night?  and don't forget Smoochy!!

[smokeasaurus]

I really like the bleach idea Pam        always better safe than sorry 

[Subvet]

I've been using a Jaccard for three years plus. After use I put on a tea kettle and boil water, then pour over the blades. I take it apart ever month or so if I think of it. Never had a problem getting sick. Use mine on chicken breasts, pork chops, steaks, etc. One of the most important tools to have in a kitchen in my opinion.

[Pappymn]

I am very afraid trying a Brisket because of the price of these things in Canada but at some time I'm going to have to bite the bullet and try.

Post these types of videos anytime Smoke

Make a road trip to Minnesota with a giant cooler. $2.99 per pound for prime brisket at Costco.

Would you put The Smoke and Wendy up for the night?  and don't forget Smoochy!!

Mi casa su casa buddy

[smokeasaurus]

I am very afraid trying a Brisket because of the price of these things in Canada but at some time I'm going to have to bite the bullet and try.

Post these types of videos anytime Smoke

Make a road trip to Minnesota with a giant cooler. $2.99 per pound for prime brisket at Costco.

Would you put The Smoke and Wendy up for the night?  and don't forget Smoochy!!

Mi casa su casa buddy