slicing brisket

blue ox · 04-10-2006, 10:14 PM

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 · 04-10-2006, 10:19 PM

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 · 04-10-2006, 10:43 PM

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)

cmcadams · 04-11-2006, 04:59 AM

I use either a sushi knife or an electric knife.

MoKanMeathead · 04-11-2006, 08:05 AM

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 · 04-11-2006, 11:54 AM

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

blue ox · 04-11-2006, 01:05 PM

Quote:

Originally Posted by HoDeDo

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 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 · 04-11-2006, 01:19 PM

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

Sawdustguy · 04-11-2006, 08:34 PM

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 · 04-11-2006, 08:41 PM

Quote:

Originally Posted by blue ox

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 · 04-12-2006, 03:35 PM

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

Sawdustguy · 04-12-2006, 03:54 PM

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 · 12-03-2008, 05:38 PM

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

Brian in So Cal · 12-03-2008, 05:43 PM

Hey Sparky, Long time no hear from.

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

Jaberwabee · 12-03-2008, 06:04 PM

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

04-10-2006, 10:14 PM	#1
blue ox Got Wood. Join Date: 03-30-06 Location: Stockton, CA	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

04-10-2006, 10:43 PM	#3
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	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) __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

04-11-2006, 04:59 AM	#4
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I use either a sushi knife or an electric knife. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-11-2006, 11:54 AM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	A good knife and a steady hand make all of the difference. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-11-2006, 01:19 PM	#8
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	This will do a great job on brisket... just waiting to get one for myself! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-10-2006, 10:19 PM	#2
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	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. __________________ KCBS Member #14287

04-11-2006, 08:05 AM	#5
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	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.

04-12-2006, 03:35 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	One of my teammates bought one of these and it worked like a dream! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-12-2006, 03:54 PM	#12
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	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. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

12-03-2008, 05:38 PM	#13
Sparky Is lookin for wood to cook with. Join Date: 06-12-07 Location: Riverside, CA	I have the same one that Neil showed, it is from Victronox and it makes GREAT slices in almost anything! __________________ Joe Golden "Don't Worry, It's Safe!" Road Whore BBQ

12-03-2008, 05:43 PM	#14
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387	Hey Sparky, Long time no hear from. I have that same Forschner Knife, it works like a charm. __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

12-03-2008, 06:04 PM	#15
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	Holy old posts, but I have the Henckels and a Forstner and they both work great. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

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