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Outnumbered
04-28-2012, 10:28 PM
I know about the slicing across the grain, etc., but what I can't seem to do is get a good consistent thickness to my cut. It's probably my attention to detail, but are there any tricks? Can you use an electric slicer in a comp legally? What are the tricks you pros use?

Alexa RnQ
04-28-2012, 10:32 PM
You *can* use an electric knife, and many do, but all VQ has ever used is a good sharp granton-edge Forschner slicer, a steady hand, and lots of practice. Slicing brisket is just about the most intense couple of minutes of a contest cook!

AZScott
04-28-2012, 11:38 PM
Alexa is right, it's all about a sharp knife, a steady hand and practice.

QansasjayhawQ
04-29-2012, 12:29 AM
Where's the Hallelujah button? :-)

Lakeside Smoker
04-29-2012, 05:10 AM
Slicing brisket is just about the most intense couple of minutes of a contest cook!

Absolutely!

Disconnect
04-29-2012, 09:03 AM
I gave up on the electric knife for brisket - too hard to get even thickness and straight slices. Switched to my ancient (very sharp) cleaver and nabbed us 17th out of 118 last weekend :-)

Sent from my LG-P999 using Tapatalk 2

SWATPigBBQ
04-29-2012, 07:03 PM
Get a good sharp knife and let it do the work for you. Don't apply to much down pressure and concentrate on where the cut is made.

walrus79
04-29-2012, 07:39 PM
Recently bought a 12 granton edge slicing knife. Used it yesterday and it made a huge difference...all 8s and 9s in appearance. That's where the good news ended...but at least I've got the appearance down now and knife was a big help.

MoGreen
04-30-2012, 12:14 AM
We use an electric knife at comps. The trick is to get your brother-in-law good and drunk so that he can coach you through it.

Pelkster
04-30-2012, 12:29 AM
How thick should your slices be? I've heard 1/4", thicker and thinner. What's it ideal?

Untraceable
04-30-2012, 06:36 AM
start at pencil width, if your brisket is tough, bring it a little tighter than pencil, if its falling apart, make it a little wider than a pencil

rksylves
04-30-2012, 06:53 AM
If you need practice, start making your own vegetable soup and slice up the veggies yourself. Potatoes, celery, onions, carrots, etc. Just picture brisket in your minds eye. Won't take long before you start to get some consistency in thickness.

Russ

INmitch
04-30-2012, 08:23 AM
I'm right handed. I hold the brisket with my left hand using my thumb and index finger as a guide against the blade. I can ussually get pretty consistant slices. BUT.....make sure you watch your gloves. I've cut the tips off without knowing it. If those end up in the box it's a DQ.

CBQ
04-30-2012, 08:52 AM
We use both electric and regular knives, depending on our mood and the condition of the brisket. I favor the electric knife, but good qualify sharp knife works well too. If you have a thin flat and need to cut on the bias, that's very difficult to do with an electric.

Ford
04-30-2012, 09:00 AM
Yes it legal to use a slicer. But be careful. Slices can break real easy. If I'm doing a bunch for a party I let it cool first then the slicer works great. Put back in a pan with cooking liquids and beef stock and bring back to temp for serving. Or cool completely before slicing and then pan after slicing and can reheat the next day, not recommended for comp.

Podge
04-30-2012, 10:04 AM
I close my non-dominate eye and 'aim' the knife. Takes practice to be consistent. Also, one of those Bad Ass brisket slicing knives sold by the MABBQA helps ! :)

Porcine Perfection
04-30-2012, 10:09 AM
Get a sharp knife and then sharpen it some more. I have used a bread slicer similar to the one pictured below.

http://ecx.images-amazon.com/images/I/31fcSpn09zL._SL500_AA300_.jpg

Jacked UP BBQ
04-30-2012, 10:19 AM
make sure your knife is longer than the brisket is wide. Stand over the brisket looking down over it. Lay your know on the top of the brisket and make sure you have a straight line and you can vision what the slice will look like. make sure you cut straight.

QueNivorous
04-30-2012, 06:43 PM
We just picked up a very nicely designed Wusthof slicing knife from Slamdunkpro (Aporkalypse Now). You can buy them through the Mid Atlantic BBQ website. www.mabbqa.com

Vince RnQ
04-30-2012, 08:21 PM
Or you could save yourself $100 and buy a Forschner Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle.

This is the knife we've used since we first started competing and it has served us very well.

Whatever type of knife you use, keep it very sharp and, with practice, it will perform.

Podge
04-30-2012, 08:23 PM
Or you could save yourself $100 and buy a Forschner Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle (http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1335835139&sr=1-6).

This is the knife we've used since we first started competing and it has served us very well.

I've got that exact same knife.. had it since 2004, and the past 48 out of 49 contests.. But there is no comparison to that Wusthof brisket slicer!.. Nothing wrong with that 12 inch granton, but that Wusthof is amazing !

Vince RnQ
04-30-2012, 08:25 PM
I've got that exact same knife.. had it since 2004, and the past 48 out of 49 contests.. But there is no comparison to that Wusthof brisket slicer!.. Nothing wrong with that 12 inch granton, but that Wusthof is amazing !


I'll take your word for it, Champ!

I hope you make it back to Lynchburg this fall!

Meat Man
04-30-2012, 09:11 PM
Buy an unsliced loaf of bread and practice on that. Try to avoid sawing just a smooth cut with steady pressure. Also try different grips. One I like is to put my index finger on top of the blade for more controll.

no1woogie
04-30-2012, 10:15 PM
The Wusthof is the way to go but it is on the pricey side. I like the curved radius of the blade. Really helps out with my meat hooks for hands. I have the Victorinox as well and it is a great knife for the money. Can't go wrong either way.

Podge
05-01-2012, 02:15 PM
The Wusthof is the way to go but it is on the pricey side. I like the curved radius of the blade. Really helps out with my meat hooks for hands. I have the Victorinox as well and it is a great knife for the money. Can't go wrong either way.

thermapens are pricey too but everybody has one.

nukenight
05-01-2012, 04:11 PM
I actually practice speed slicing it. In other words, I try to slice it without stopping and see how consistent I can be in the effort. It seems when I am distracted, talking to people, etc., I tend to slice better. In other words, when I worry about slicing, I suck at it.

Sledneck
05-01-2012, 04:18 PM
Or you could save yourself $100 and buy a Forschner Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle (http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1335835139&sr=1-6).

This is the knife we've used since we first started competing and it has served us very well.

Whatever type of knife you use, keep it very sharp and, with practice, it will perform.

Ditto!!!

Jacked UP BBQ
05-01-2012, 10:34 PM
my slicer was 20 bucks, it seems to work pretty well if you know how to sharpen a knife.

ique
05-02-2012, 08:14 AM
I've got that exact same knife.. had it since 2004, and the past 48 out of 49 contests.. But there is no comparison to that Wusthof brisket slicer!.. Nothing wrong with that 12 inch granton, but that Wusthof is amazing !

Just like cookers. Nothing wrong with a WSM but who doesnt want a Jambo (or insert your dream cooker here). While the 12" granton does the job I'm a sucker for shiny new toys (I have the Wusthof and a 14" Glestain :) )

Vince RnQ
05-03-2012, 01:34 AM
Just like cookers. Nothing wrong with a WSM but who doesnt want a Jambo (or insert your dream cooker here). While the 12" granton does the job I'm a sucker for shiny new toys (I have the Wusthof and a 14" Glestain :) )

But Chris, it costs a whole lot less to "tow" our WSMs in the back of the van than it would to tow a Jambo! Hmmm, maybe we should think about buying one of those fancy ass slicers with all the money we're saving on gas!

Hope we get a chance to see you somewhere down the line this year!

Scottie
05-03-2012, 09:57 AM
Jambo's are aerodynamic . And are about as smooth to tow as a knife through warm butter...

Slamdunkpro
05-03-2012, 10:27 AM
Jambo's are aerodynamic . And are about as smooth to tow as a knife through warm butter...
Stop by our site in Fredrick and you can test drive a knife through warm brisket

ique
05-03-2012, 10:37 AM
Jambo's are aerodynamic . And are about as smooth to tow as a knife through warm butter...

I get almost the same gas mileage towing my jambo as I do in normal driving

Alexa RnQ
05-03-2012, 11:00 AM
Might have to take a Jambo for a test tow. For several weeks, through several states. Probably slice some brisket along the way.

sitnfat
05-03-2012, 01:30 PM
For the record if I didn't get good and drunk all MoGreen would have to do at a contest would be build the boxes..... And start my smoker :razz: He does build a pretty box though.

Podge
05-03-2012, 05:02 PM
We went from slicing brisket, to slicing air with a Jambo.

RangerJ
05-03-2012, 06:53 PM
We went from slicing brisket, to slicing air with a Jambo.

The majority of us will slice a brisket without towing a jambo.

Vince RnQ
05-03-2012, 07:57 PM
The majority of us will slice a brisket without towing a jambo.

The majority of us will also slice air without a Jambo too!