slicing brisket - Page 2

Alexa RnQ · 12-03-2008, 09:07 PM

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

bbqbull · 12-03-2008, 09:28 PM

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

PatioDaddio · 12-04-2008, 01:45 AM

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 · 12-04-2008, 02:28 AM

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 · 12-04-2008, 02:33 AM

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.

Bud's BBQ · 12-04-2008, 05:26 AM

We've tried three different knives plus an electric. After all is said and done, it's practice, practice, practice.......

Scottie · 12-04-2008, 08:26 AM

I use a 12" Granton. I have a eletric, a cordless and about 4 other big slicers that I should sell on eBay. One bit of advice that I started doing. Right after brisket turn in. Go back you your camp and slice everything to turn in size. No matter how much you want to sit and catch your breath. Practice on them at comp style conditions than on those practice one's you do at home. Or don't just wrap them up and do them the next day. Hit them when they are hot. As Walt said... Practice.

Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.

Doctor Porkenstein · 12-04-2008, 08:23 PM

Back off my FE

Scottie · 12-04-2008, 09:15 PM

Oh yea, I was asking for you...

Against The Grain · 12-04-2008, 09:29 PM

Remember to slice Against The Grain

Bud's BBQ · 12-05-2008, 06:01 AM

Quote:

Originally Posted by Scottie

I use a 12" Granton. I have a eletric, a cordless and about 4 other big slicers that I should sell on eBay. One bit of advice that I started doing. Right after brisket turn in. Go back you your camp and slice everything to turn in size. No matter how much you want to sit and catch your breath. Practice on them at comp style conditions than on those practice one's you do at home. Or don't just wrap them up and do them the next day. Hit them when they are hot. As Walt said... Practice.

Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.

Of the knives that we've tried, Theresa finds that the inexpensive Dexter Russel 12" Granton works the best and, as Scotty says, we carefully slice the entire briskets after each comp to gain more practice. We carry the majic chef sharpener and keep the knives very sharp. Theresa quickly wipes the blade after each slice (otherwise, you can get particles all over the next slice).

As for the FE, consider returning to your roots and pick up our slightly used and award winning Lang 60 which is up for sale......sticks rule!!

Quote:

Originally Posted by Doctor Porkenstein

Back off my FE

Hmmmmm, do I smell a bidding war?

Chipper · 12-05-2008, 06:33 AM

Forschner purchased at the Restaurant Store.

Scottie · 12-05-2008, 10:15 AM

Quote:

Originally Posted by Bud's BBQ

Hmmmmm, do I smell a bidding war?

Nah, I'll just talk to Cookshack. My friend from Wisconsin wants to be just like me. Soon, he will have the power of 2 FE's...

To keep on topic, I also have a 14" granton that I think is too big for slicing.

tonto1117 · 12-05-2008, 11:11 AM

Quote:

Originally Posted by Scottie

Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.

Quote:

Originally Posted by Doctor Porkenstein

Back off my FE

Quote:

Originally Posted by Bud's BBQ

Hmmmmm, do I smell a bidding war?

LOL....It's not for sale fellers.....

Scottie · 12-05-2008, 11:23 AM

Everyone knows that you can't cook on both a FE and a Geer pit. No how no way... I couldn't even imagine anyone being able to accomplish such a feet. It's new school v. old school....

12-03-2008, 09:07 PM	#16
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	VQ uses Forschners. Best birthday present I ever got for him. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

12-03-2008, 09:28 PM	#17
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I use a 14 inch long Forchener knife for slicing my briskets. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-04-2008, 02:33 AM	#20
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA	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. __________________ Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org

12-04-2008, 05:26 AM	#21
Bud's BBQ Full Fledged Farker Join Date: 05-16-07 Location: ADA MI	We've tried three different knives plus an electric. After all is said and done, it's practice, practice, practice....... __________________ Walt. [B]Smokin' Scotsmen BBQ [/B] [B][URL="http://www.smokinscotsmen.com"]www.smokinscotsmen.com[/URL] [/B] Geer Pit by Jambo FEC-100 CBJ WEBER GENISES GAS GRILL

12-04-2008, 08:26 AM	#22
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	I use a 12" Granton. I have a eletric, a cordless and about 4 other big slicers that I should sell on eBay. One bit of advice that I started doing. Right after brisket turn in. Go back you your camp and slice everything to turn in size. No matter how much you want to sit and catch your breath. Practice on them at comp style conditions than on those practice one's you do at home. Or don't just wrap them up and do them the next day. Hit them when they are hot. As Walt said... Practice. Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

12-04-2008, 01:45 AM	#18
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	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

12-04-2008, 02:28 AM	#19
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	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.

12-04-2008, 08:23 PM	#23
Doctor Porkenstein Is lookin for wood to cook with. Join Date: 10-23-06 Location: Kenosha Wisconsin	Back off my FE

12-04-2008, 09:15 PM	#24
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Oh yea, I was asking for you... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

12-04-2008, 09:29 PM	#25
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston	Remember to slice Against The Grain __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126

12-05-2008, 06:33 AM	#27
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA	Forschner purchased at the Restaurant Store. __________________ Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

12-05-2008, 11:23 AM	#30
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Everyone knows that you can't cook on both a FE and a Geer pit. No how no way... I couldn't even imagine anyone being able to accomplish such a feet. It's new school v. old school.... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

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