slicing brisket
 

What do you use to get uniform pieces for your turn in boxes? To you just eyeball it and take your time or do you use something as a guide. Also does anyone have some pics of boxes for various entries? Thanks, Perry

Perry, I just eyeball it and try to imagine the thickness of a #2 pencil as they teach in judging classes and in the cooking class I took. That's right at 1/4 inch.

I bought a small, inexpensive slicer for roughly $65 at Bed, Bath, and Beyond. A Waring Pro , with a 10" blade. Alum. contruction - so it is light, and portable. It makes perfect slices everytime. And on the off chance you get a brisket you can't get tender in time.... slice it thin to win! :o)

I use either a sushi knife or an electric knife.

We use an electric knife and eyeball it.

Blue - I think if you go to the photo gallery you will see some pics of turn in boxes.

A good knife and a steady hand make all of the difference.

I have that same slicer, I also have an electric knife. Do they usually supply power at the comps? I guess even if they don't I'll have power in the motorhome.

This will do a great job on brisket... just waiting to get one for myself!
http://us.st11.yimg.com/store1.yimg...._1889_24916803

Gents.

A Granton Slicer is a great knife to use. The hollow outs on the side of the knife prevent friction on the blade so the knife will cut the brisket like butter.

Usually you will know in advance if they won't have power. Most include that in thier packets of information. Some provide power free, some charge a small additional cost for 15/20/30 amp service. There are very few that dont have something available. I say try the knife and slicer at home and see which you like the best. The Granton Slicer works just as sawdustguy says.... like butta. I just happen to usually be starting with a carryover buzz after cooking, drinking and BSing all night at the contest. I suck at making consistant slices, so I use the slicer. At home, I actually use same henkel pictured! You can pick up decent ones at just about any restaraunt supply store ( like RJ's in Kansas City) for $50 or less.

Cheers
AG

One of my teammates bought one of these and it worked like a dream!

http://www.cutleryandmore.com/large/3536.jpg

Neil, that just happens to be a Granton Slicer. Notice the hollow outs on the side of the blade. That limits friction on the blade so it cut like butter. They are available from many manufacturers.

I have the same one that Neil showed, it is from Victronox and it makes GREAT slices in almost anything!

Hey Sparky, Long time no hear from.

I have that same Forschner Knife, it works like a charm.

Holy old posts, but I have the Henckels and a Forstner and they both work great.