Slicing Comp Brisket question...

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

Quote:

Originally Posted by roksmith

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

Quote:

Originally Posted by roksmith

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

Quote:

Originally Posted by Podge

Steady, Slow, Sharp knife and Sober.

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

Southern Home Boy · 04-20-2011, 04:08 PM

VERY sharp, long-bladed (at least 12") slicer:

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

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

Quote:

Originally Posted by huminie

This is what I use: Amazon.com: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle: Kitchen & Dining

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.

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!

04-20-2011, 01:16 PM	#1
Full Draw BBQ Full Fledged Farker Join Date: 03-22-11 Location: Frisco, TX	Slicing Comp Brisket question... 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!!!!!! __________________ [B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2

04-20-2011, 01:22 PM	#2
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio	A good slicing knife, a steady hand, and lots of practice. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

04-20-2011, 01:57 PM	#5
HawgNationBBQ Take a breath! Join Date: 05-17-09 Location: Phoenixville, PA	I use a 12-Inch Granton Edge Slicing Knife. __________________ [B]Michael[/B] [B][B][COLOR=black]KCBS, Certified Judge# 31757[/COLOR][/B], MABA member[/B] [COLOR=black][COLOR=blue][B]-- JAMBO / J-3[/B][/COLOR][/COLOR] [COLOR=black][COLOR=blue][B]-[/B][/COLOR][/COLOR][COLOR=black][COLOR=blue][B]- Backwoods Competitor[/B][/COLOR] [COLOR=blue][B]-- Ugly Drum Smoker[/B][/COLOR] [COLOR=blue][B]-- XL BGE[/B][/COLOR] [/COLOR] [COLOR=red][B]HAWG Nation on Twitter: [/B][/COLOR][COLOR=black][URL="http://twitter.com/HawgNationBBQ"][COLOR=#0000ff][B]@HawgNationBBQ[/B][/COLOR][/URL][/COLOR] [URL="http://www.TheBestMeatRub.com"][B][COLOR=blue]www.TheBestMeatRub.com[/COLOR][/B][/URL]

04-20-2011, 04:08 PM	#8
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	VERY sharp, long-bladed (at least 12") slicer: a steady hand, a lot of practice and a lot of patience. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

04-20-2011, 04:19 PM	#9
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA	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 For $40 shipped, it is a pretty good deal. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

04-20-2011, 03:08 PM	#6
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky.	Steady, Slow, Sharp knife and Sober.

04-20-2011, 04:21 PM	#10
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Electric knife. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

04-20-2011, 05:01 PM	#11
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	i'm all for a good knife, but i'm so much more consistent with an electric. __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

04-20-2011, 05:01 PM	#12
jrbBBQ Full Fledged Farker Join Date: 03-01-11 Location: Mcleansboro, IL	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. __________________ "Rural Route BBQ competition team"

04-20-2011, 06:12 PM	#13
HarleyEarl Full Fledged Farker Join Date: 10-29-06 Location: Paola, Kansas	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. __________________ Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]*2010 Great American Barbecue Baste of the Year*[/B][/COLOR]

04-20-2011, 06:40 PM	#15
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	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. 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! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

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