I picked up a Jaccard recently and I'm sold. Here's the deal. A few months back I bought a whole New York strip and a 3-pack of tri-tip from Cash and Carry - both choice if I recall. Portioned out the NY's and vacuum sealed and froze everything. A few weeks later I took out a few steaks to grill. The flavor was very good but they were definitely on the chewy side. I did the same with the tri-tip (but cooked low and slow) and had similar results - great flavor but tough. So I popped for the Jaccard 48-blade from Amazon. Defrosted 4 more steaks from the same pack and used the Jaccard and the difference in tenderness was amazing. Same thing for the tri-tip a few weeks later. Fast forward to last weekend.....
I've cooked dozens of briskets and have never been happy with any - they're always too dry. I've tried wrapped, unwrapped, injected, water in the bowl, without water, low, medium and higher temps, and they are always disappointing. So I picked up a 12lb whole angus choice brisket from Cash and Carry and figured I try again but use the Jaccard. First of all, it wasn't easy - that's one tough cut of beef. My arms were sore by the time I finished!
Coated with yellow mustard and rubbed with bbq rub. Put in the smoker at 225F and cooked 14 hours, unwrapped. Pulled at 190F, wrapped in foil and parked in the cooler for 5 hours. Took it out and sliced it up and it was by far the best I've ever done. It wasn't juicy, but it was plenty moist throughout. One possible reason it may work is that the connective tissues contract at first when heated, shrinking the meat and squeezing out the juices. When you cut the connective tissue, you get less shrinkage. Seems plausible.
I will add that the only other difference with this cook was that it was the first time I've coated with mustard - so that may have also had an influence on the results.
I know most folks don't need to use the Jaccard with brisket to get great results, but I can't seem to figure out what going wrong with mine so I will definitely be using it again.
Also, I think it's important that you sanitize the Jaccard before use when doing a brisket as it's going to be in the danger zone for quite a while. I used a solution of Star-san, but any other sanitizing technique should be fine.
Edited by bregent - 7/16/14 at 11:14am