The perfect tool to slice brisket

[Pflugerbill]

This weekend at Cedar Park Fest I had a GREAT tasting brisket. I had a couple of things work against me though. The ends of the brisket would almost crumble due to being too tender(?). I went through 2 ful briskets just to get 7 slices and those slices were ugly. Being our first comp, I failed to bring a cordless electric knife. I'm curious though, do any of you use a deli slicer?

What do you use and how do you get the "perfect" thickness in your slice?

[FR8 Train]

I've used both electric and standard knife and either is fine for me. Just make sure your knife is sharp (we sharpen ours before each comp). Line up where you want to cut your slice and move slowly through the slicing motion. Works for me. Also when using the nine inch boxes it is good to trim your brisket before you start cooking to fit the box nicely ( Before you start cooking!!! Don't forget this part).

[Pony Express]

I have started trimming brisket to width of the turn in box and really like the way it looks.

[ceaves]

I have started trimming brisket to width of the turn in box and really like the way it looks.

Yep, I'll cut with the grain to the width I want for turnins, this is before it goes on smoker, if you trim the edges after it's cooked it's considered a marked tray. It'll shrink up some so give yourself some play. This way your edges aren't too thin and won't crumble on you.

[ceaves]

[3 star redneck]

I suggest a electric knife. That is all I use. Imho I think a meat sliver would be very hard to use with a hot brisket, and would be difficult to pack and carry around. I have a Kwesenart electric knife from bed, hath and beyond....works great on ribs too....

[Southern Pride BBQ]

I'm from the "slice" not "saw" camp, so you'll never find a serrated knife or electric knife near my meat. My knives are sharp and one slice of the knife is one slice of brisket, which does require a long sharp blade. Of course I tell people, if you touch my knives I will use them on you. I'm a fan of MAC knives.

I second that......I use mundial knives......

[E Town]

I suggest a electric knife. That is all I use. Imho I think a meat sliver would be very hard to use with a hot brisket, and would be difficult to pack and carry around. I have a Kwesenart electric knife from bed, hath and beyond....works great on ribs too....

I use an electric knife as well. When your brisket is that tender, a razor blade would have a hard time slicing it. Next time try using a long spatula, that will hold the meat in place to help you slice it either with a sharp knive or electric knife.

[3 star redneck]

I'm from the "slice" not "saw" camp, so you'll never find a serrated knife or electric knife near my meat. My knives are sharp and one slice of the knife is one slice of brisket, which does require a long sharp blade. Of course I tell people, if you touch my knives I will use them on you. I'm a fan of MAC knives.

If you cooked comp you would see the other side , with an electric knife..

[3 star redneck]

If you cooked comp you would see the other side , with an electric knife..

Maybe I could teach knife sharpening skills at your next class while you change batteries

No need for batteries, I have electricity!! , and Im certain I can sharpen a knife just as well as you can.....its about smarter not harder......

[B-hill's BBQ]

I'm using my electric/battery operated fish filet knife and man was that an improvement from the first time I had to cook three briskets at once.

[B&K Smokers]

This weekend at Cedar Park Fest I had a GREAT tasting brisket. I had a couple of things work against me though. The ends of the brisket would almost crumble due to being too tender(?). I went through 2 ful briskets just to get 7 slices and those slices were ugly. Being our first comp, I failed to bring a cordless electric knife. I'm curious though, do any of you use a deli slicer?

What do you use and how do you get the "perfect" thickness in your slice?

Did you let your brisket rest before trying to cut? Trying to cut too soon after taking of the pit never works.

[atcNick]

About trimming the brisket before cooking:

Do you just measure out a 9" width and then cut the rest off straight down and along the length of the brisket? I assume you guys still cook full packers during comps.


-Nick via Tapatalk

[3 star redneck]

I only cook CAB flats and I trim very little..

[ezbbq]

^^^What he said^^^^