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Old 04-20-2011, 01:16 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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Old 04-20-2011, 01:22 PM   #2
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A good slicing knife, a steady hand, and lots of practice.
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Old 04-20-2011, 01:24 PM   #3
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A good slicing knife, a steady hand, and lots of practice.
Yep. Some cooks here use electric knives.
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Old 04-20-2011, 01:29 PM   #4
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Quote:
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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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Old 04-20-2011, 01:57 PM   #5
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I use a 12-Inch Granton Edge Slicing Knife.
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Old 04-20-2011, 03:08 PM   #6
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Steady, Slow, Sharp knife and Sober.
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Old 04-20-2011, 04:02 PM   #7
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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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Old 04-20-2011, 04:08 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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Old 04-20-2011, 04:19 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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Old 04-20-2011, 04:21 PM   #10
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Electric knife.
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Old 04-20-2011, 05:01 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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Old 04-20-2011, 05:01 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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Old 04-20-2011, 06:12 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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Old 04-20-2011, 06:32 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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Old 04-20-2011, 06:40 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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