tenderizing a beef brisket

[Mickey Mays]

I have one of those tenderizers from QVC 48 pronged stainless steel. would it be of any benefit to use it on the brisket. Will be starting smokin tomorrow (sunday) so it will be done by monday. Any input will be helpful. Thanks The Mick

 

[Jim Minion]

You can but I have not found it necessary. Cooked at 235 to 250 till it reaches 190 internal, wrap in foil and place in a dry cooler for 2 to 4 hours does the job.
Jim

 

[M D Baldwin]

I agree w/ Jim, I would be afraid of disrupting the texture of the brisket. Long, low, and slow will make the way you want.