Originally Posted by Saiko
I like the idea of using flip side of the knife to separate the point and flat. I usually start with the blade, then use my hand to kind of pull them apart. I like your method better and will give it a shot.
By the way, wasn't I taken to task by you for separating the point and flat instead of slicing everything together? Sure looks like what you call "Unbooking".
Awesome video as usual, I love watching them!
Yes but my briskets are done. WE were going from a 18 year history of macerated brisket to a concept where we asked the customer lean or juicy? What you see there is a pretrim and separation for quick chops later.
I love it sliced right through. I like that strategy too because it cuts down on trimming and people can pick at a huge chunk of meat.