In article >,
"Dave Bugg" > wrote:

> Andy wrote:
> > The Ranger said...
> >
> >
> >> I've always cooked it fat-side up; this way the collagen melts
> >> "through" the meat making it tender and "juicy."
> >>
> >> The Ranger
> >
> >
> > Do you tenderize (jaccard?) brisket or not?
>
> Nope. The only mechanical method that will tenderize brisket is grinding :-)

<grins>

That's actually not a bad option.
I've made burger out of brisket and it's fantastic.
--
Peace, Om

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