Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer on their brisket? The general principle is that it breaks up the fibrous tissue/muscle/fibers making them more tender. Here's a typical 48-blade tenderizer: http://www.amazon.com/Jaccard-200348...ref=pd_sim_k_6 http://www.amazon.com/exec/obidos/AS...tpwwwridist-20 I have used it many times on flank steaks & chops & boneless chicken & things, but I wonder if it would help or hurt on a brisket. I think Alton Brown uses it to make cube steak or on tougher strandy type steaks too. On one hand, it would allow marinade to penetrate the meat much deeper--I think the blades extend over an inch at full extension. On the other hand, with such long cooking times for brisket, maybe it would let the juices escape? What about after trimming some of the fat cap, use it only on the top thru the fat so when smoked fat side up, the fat drips down into the meat pores/holes? I think it's great marinating in a vacuum bag where the vacuum forces the marinade into the holes. Any comments or experiences with it? Thanks.