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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-20-2011, 02:16 PM   #1
Full Draw BBQ
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Default 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!!!!!!
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Unread 04-20-2011, 02:22 PM   #2
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A good slicing knife, a steady hand, and lots of practice.
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Unread 04-20-2011, 02:24 PM   #3
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Quote:
Originally Posted by roksmith View Post
A good slicing knife, a steady hand, and lots of practice.
Yep. Some cooks here use electric knives.
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Unread 04-20-2011, 02:29 PM   #4
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Quote:
Originally Posted by roksmith View Post
A good slicing knife, a steady hand, and lots of practice.
And both the knife and the hand must be kept sharp!
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Unread 04-20-2011, 02:57 PM   #5
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I use a 12-Inch Granton Edge Slicing Knife.
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Unread 04-20-2011, 04:08 PM   #6
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Steady, Slow, Sharp knife and Sober.
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Unread 04-20-2011, 05:02 PM   #7
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Quote:
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Steady, Slow, Sharp knife and Sober.

I use an electric knife, you don't have to be as sober.
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Unread 04-20-2011, 05:08 PM   #8
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VERY sharp, long-bladed (at least 12") slicer:

a steady hand, a lot of practice and a lot of patience.
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Unread 04-20-2011, 05:19 PM   #9
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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.
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Unread 04-20-2011, 05:21 PM   #10
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Electric knife.
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Unread 04-20-2011, 06:01 PM   #11
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i'm all for a good knife, but i'm so much more consistent with an electric.
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Unread 04-20-2011, 06:01 PM   #12
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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.
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Unread 04-20-2011, 07:12 PM   #13
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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.
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Unread 04-20-2011, 07:32 PM   #14
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Quote:
Originally Posted by huminie View Post
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.
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Unread 04-20-2011, 07:40 PM   #15
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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!
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