slicing brisket

blue ox · Apr 10, 2006

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

Jeff_in_KC · Apr 10, 2006

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.

HoDeDo · Apr 10, 2006

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!

)

cmcadams · Apr 11, 2006

I use either a sushi knife or an electric knife.

MoKanMeathead · Apr 11, 2006

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.

Bigmista · Apr 11, 2006

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

blue ox · Apr 11, 2006

HoDeDo said:
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! )

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.

cmcadams · Apr 11, 2006

This will do a great job on brisket... just waiting to get one for myself!

Sawdustguy · Apr 11, 2006

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.

HoDeDo · Apr 11, 2006

blue ox said:
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.

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

Bigmista · Apr 12, 2006

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

Sawdustguy · Apr 12, 2006

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.

Sparky · Dec 3, 2008

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

Brian in So Cal · Dec 3, 2008

Hey Sparky, Long time no hear from.

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

Jaberwabee · Dec 3, 2008

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

Alexa RnQ · Dec 3, 2008

VQ uses Forschners. Best birthday present I ever got for him.

bbqbull · Dec 3, 2008

I use a 14 inch long Forchener knife for slicing my briskets.

PatioDaddio · Dec 4, 2008

My slicer is a Forschner, but I can't say enough good things about Dexter-Russell knives. They are very well made, comfortable to use, inexpensive, and they have an edge that won't quit.

John

Gowan · Dec 4, 2008

Johnny cuts our brisket - he's such a good carver he can slice meat so thin you can read through it! The big Granton makes quick work of a brisket but I still can't get the slices as even as Johnny does so I leave it to him unless he has to leave early. I guess I was born to be a butcher, not a chef, as I truly enjoy knife work with raw meat more than cooked.

backporchbbq · Dec 4, 2008

Before we put the rub on we put 2 slices on the long sides to make the slices even. then we use an electric knife.

slicing brisket

Is lookin for wood to cook with.

somebody shut me the fark up.

Babbling Farker

Quintessential Chatty Farker

is Blowin Smoke!

somebody shut me the fark up.

Is lookin for wood to cook with.

Quintessential Chatty Farker

Quintessential Chatty Farker

Attachments

Babbling Farker

somebody shut me the fark up.

Quintessential Chatty Farker

Well-known member

Babbling Farker

is Blowin Smoke!

is One Chatty Farker

Watching over us.

Babbling Farker

is One Chatty Farker

backporchbbq

Guest

Similar threads