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Full Draw BBQ
04-20-2011, 01:16 PM
I didn't want to hijack the thread about the brisket and chicken turn in boxes, which looked awesome to me, but I have a quick question after seeing the brisket slices.

How in the world do you get the slices so perfect and even? Using a slicer or a special technique to get them thin and uniform?

Thanks!!!!!!

roksmith
04-20-2011, 01:22 PM
A good slicing knife, a steady hand, and lots of practice.

thillin
04-20-2011, 01:24 PM
A good slicing knife, a steady hand, and lots of practice.

Yep. Some cooks here use electric knives.

Alexa RnQ
04-20-2011, 01:29 PM
A good slicing knife, a steady hand, and lots of practice.
And both the knife and the hand must be kept sharp!

HawgNationBBQ
04-20-2011, 01:57 PM
I use a 12-Inch Granton Edge Slicing Knife.

Podge
04-20-2011, 03:08 PM
Steady, Slow, Sharp knife and Sober.

watg?
04-20-2011, 04:02 PM
Steady, Slow, Sharp knife and Sober.


I use an electric knife, you don't have to be as sober. :-D

Southern Home Boy
04-20-2011, 04:08 PM
VERY sharp, long-bladed (at least 12") slicer:
http://i895.photobucket.com/albums/ac160/southernhomeboy/12inchslicer.jpg
a steady hand, a lot of practice and a lot of patience.

huminie
04-20-2011, 04:19 PM
This is what I use: Amazon.com: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/411Xx6vzTpL.@@AMEPARAM@@411Xx6vzTpL (http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_1)

For $40 shipped, it is a pretty good deal.

nthole
04-20-2011, 04:21 PM
Electric knife.

early mornin' smokin'
04-20-2011, 05:01 PM
i'm all for a good knife, but i'm so much more consistent with an electric.

jrbBBQ
04-20-2011, 05:01 PM
I tried using an electric knife, but I use a 20cm Global, I keep it super sharp. I use it to trim briskets, cut briskets and the money muscle on pork, I don't let it touch anything else.

HarleyEarl
04-20-2011, 06:12 PM
I used an electric knife, but moved to a slicing knife & keep it deadly sharp. When slicing the pork money muscles & brisket flat you just have to have a steady hand, sharp eye, and patience.

Butcher BBQ
04-20-2011, 06:32 PM
This is what I use: Amazon.com: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle: Kitchen & Dining (http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_1)

For $40 shipped, it is a pretty good deal.

I think this is the best tool in the trailer. We use a knife.

Mister Bob
04-20-2011, 06:40 PM
A steady hand, a good knife, a critical eye, and practice, practice, practice. This is the knife I use. It's a Shun Classic 9-1/2" hollow ground slicer.
http://i894.photobucket.com/albums/ac150/Bobsarno/Shunslicer.jpg
I trim the brisket with the grain to exactly 7-3/4" wide before I cook it. This makes the slices fit perfectly in the box when done and ensures that I will be slicing exactly across the grain later. Put the blade in place and take a close look before you start slicing. Re position if necessary and take your time. Use pressure on the back stroke only. Good luck!

Vince RnQ
04-20-2011, 09:08 PM
Slicing the brisket is the most exciting and the most stressful time for us at a contest. We know just by how the knife feels and looks as it makes its first pass through the meat whether we're having a good brisket day or a not so good brisket day.

The most magical feeling is when the knife glides and just falls through the meat.

Oh, hell yes!

ZILLA
04-20-2011, 10:24 PM
Practice on bread. Really.

Sledneck
04-20-2011, 10:27 PM
I usually bring along my electric bread slicer

Finney
04-20-2011, 10:28 PM
Slicing the brisket is the most exciting and the most stressful time for us at a contest. We know just by how the knife feels and looks as it makes its first pass through the meat whether we're having a good brisket day or a not so good brisket day.

The most magical feeling is when the knife glides and just falls through the meat.

Oh, hell yes!

That's almost poetry Vince. :becky:

smalls65
04-21-2011, 02:53 PM
I have better luck with the 12 inch Victorinox Granton edge slicer...I keep it razor sharp!!!!! I only slice briskets and money muscles with her... it takes ALOT of practice!!!!

Jacked UP BBQ
04-21-2011, 03:12 PM
I have never sliced a brisket, I have been entering pulled and it seems to do ok.

Q-Dat
04-21-2011, 04:18 PM
I have never sliced a brisket, I have been entering pulled and it seems to do ok.



Really? No judges assuming you did that because you don't know what you are doing? Thats awesome!

Sledneck
04-21-2011, 04:34 PM
Really? No judges assuming you did that because you don't know what you are doing? Thats awesome!

Ive seen it, whats he not letting on is that it takes him a lot of time cause he separates the strands and squeeze tests each one until it meets his standard. Its the sickest thing ive ever seen, bit it tasted so damn good

Jacked UP BBQ
04-21-2011, 04:48 PM
Ive seen it, whats he not letting on is that it takes him a lot of time cause he separates the strands and squeeze tests each one until it meets his standard. Its the sickest thing ive ever seen, bit it tasted so damn good

It takes time and it gets cold but once I rehydrate it, itgets hot again. I wish I could do that with my pork like when we used to win!