slicer For brisket

smokinit · 02-04-2009, 07:58 AM

I am getting a slicer for roast beef and other things on my vending truck. Has anyone used one on brisket. I am thinking it might make it go farther with the uniform cuts and speed things up for me when I do 6 or so at a clip.

Bbq Bubba · 02-04-2009, 08:14 AM

I've seen restaurants use a slicer for Brisket, thinner cuts go farther but you need to undercook so it holds together.

hossrocks · 02-04-2009, 09:32 AM

Quote:

Originally Posted by Bbq Bubba

I've seen restaurants use a slicer for Brisket, thinner cuts go farther but you need to undercook so it holds together.

We use a hobart slicer on our brisket when we are baggin it up. I let it cool completly in the walkin then cut in half and slice away. It makes short work of it.

smokinit · 02-04-2009, 12:15 PM

Quote:

Originally Posted by hossrocks

We use a hobart slicer on our brisket when we are baggin it up. I let it cool completly in the walkin then cut in half and slice away. It makes short work of it.

I was thinking that route to that it would be easier to slice. Thanks Bro!!

Bbq Bubba · 02-04-2009, 01:06 PM

Quote:

Originally Posted by smokinit

I was thinking that route to that it would be easier to slice. Thanks Bro!!

Are you slicing them cold then warming in a steam table?

Do you think you'll have to add broth to keep moist on warm-up?

Puppyboy · 02-04-2009, 01:58 PM

Have not but a brisket on a slicer yet. for multiple briskets, we have always used an electric knife.

Would love to see a pic of your vending truck.

smokinit · 02-04-2009, 02:07 PM

Here ya go

hossrocks · 02-04-2009, 03:21 PM

Quote:

Originally Posted by Bbq Bubba

Are you slicing them cold then warming in a steam table?

Do you think you'll have to add broth to keep moist on warm-up?

We slice it cold and bag it up in 5lb food saver bags. Reheat in simmering 140-160 degree water. It can sit in the water for as long as you like without over cooking. The bag holds all the original moisture from the meat in. I do leave a little extra fat when I trim though. Do the same thing with my tri tip. Takes about 20 minutes to reheat each bag.

hossrocks · 02-04-2009, 03:25 PM

Quote:

Originally Posted by smokinit

Here ya go

Are you bottling your sauce? Is that what I see on the window shelf? If so I must have some to try...

txschutte · 02-04-2009, 03:40 PM

Nothing will replace my 10" slicer.

jonboy · 02-04-2009, 04:28 PM

have you checked the forsale section today...slicer listed..jon

Divemaster · 02-04-2009, 07:08 PM

If I'm doing more than 2 or 3 briskets, I use my slicer all the time. Normally package it in 1 or 2 pound vac-u-suck bags for my customers now.

I tried the electric knife routine back when I was doing 12 briskets a shot for NASCAR but it just couldn't make it through 2 without starting to over heat. I would usually package it a flat or a point to a bag. It fit a 1/2 pan just right.

You do need to under-cook it just a tad because you (or at least I) tend to slice it a little thinner. Also if you are worrying about it drying out, reserve the resting liquid (I normally add either apple juice or beef broth) and add it back before serving.

The one thing to remember is that some of them are a royal pain to clean. Just some thing to keep in mind.

Good Luck!

02-04-2009, 07:58 AM	#1
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	slicer For brisket I am getting a slicer for roast beef and other things on my vending truck. Has anyone used one on brisket. I am thinking it might make it go farther with the uniform cuts and speed things up for me when I do 6 or so at a clip. __________________ BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

02-04-2009, 08:14 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I've seen restaurants use a slicer for Brisket, thinner cuts go farther but you need to undercook so it holds together. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-04-2009, 01:58 PM	#6
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Have not but a brisket on a slicer yet. for multiple briskets, we have always used an electric knife. Would love to see a pic of your vending truck. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

02-04-2009, 02:07 PM	#7
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	Here ya go __________________ BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

02-04-2009, 03:40 PM	#10
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Nothing will replace my 10" slicer. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

02-04-2009, 04:28 PM	#11
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	have you checked the forsale section today...slicer listed..jon

02-04-2009, 07:08 PM	#12
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	If I'm doing more than 2 or 3 briskets, I use my slicer all the time. Normally package it in 1 or 2 pound vac-u-suck bags for my customers now. I tried the electric knife routine back when I was doing 12 briskets a shot for NASCAR but it just couldn't make it through 2 without starting to over heat. I would usually package it a flat or a point to a bag. It fit a 1/2 pan just right. You do need to under-cook it just a tad because you (or at least I) tend to slice it a little thinner. Also if you are worrying about it drying out, reserve the resting liquid (I normally add either apple juice or beef broth) and add it back before serving. The one thing to remember is that some of them are a royal pain to clean. Just some thing to keep in mind. Good Luck! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

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