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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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Old 04-28-2012, 11:28 PM   #1
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Default Slicing Brisket

I know about the slicing across the grain, etc., but what I can't seem to do is get a good consistent thickness to my cut. It's probably my attention to detail, but are there any tricks? Can you use an electric slicer in a comp legally? What are the tricks you pros use?
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Old 04-28-2012, 11:32 PM   #2
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You *can* use an electric knife, and many do, but all VQ has ever used is a good sharp granton-edge Forschner slicer, a steady hand, and lots of practice. Slicing brisket is just about the most intense couple of minutes of a contest cook!
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Old 04-29-2012, 12:38 AM   #3
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Alexa is right, it's all about a sharp knife, a steady hand and practice.
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Old 04-29-2012, 01:29 AM   #4
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Old 04-29-2012, 06:10 AM   #5
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Originally Posted by DivaHerself View Post
Slicing brisket is just about the most intense couple of minutes of a contest cook!

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Old 04-29-2012, 10:03 AM   #6
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I gave up on the electric knife for brisket - too hard to get even thickness and straight slices. Switched to my ancient (very sharp) cleaver and nabbed us 17th out of 118 last weekend :-)

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Old 04-29-2012, 08:03 PM   #7
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Get a good sharp knife and let it do the work for you. Don't apply to much down pressure and concentrate on where the cut is made.
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Old 04-29-2012, 08:39 PM   #8
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Recently bought a 12 granton edge slicing knife. Used it yesterday and it made a huge difference...all 8s and 9s in appearance. That's where the good news ended...but at least I've got the appearance down now and knife was a big help.
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Old 04-30-2012, 01:14 AM   #9
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We use an electric knife at comps. The trick is to get your brother-in-law good and drunk so that he can coach you through it.
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Old 04-30-2012, 01:29 AM   #10
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How thick should your slices be? I've heard 1/4", thicker and thinner. What's it ideal?
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Old 04-30-2012, 07:36 AM   #11
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start at pencil width, if your brisket is tough, bring it a little tighter than pencil, if its falling apart, make it a little wider than a pencil
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Old 04-30-2012, 07:53 AM   #12
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If you need practice, start making your own vegetable soup and slice up the veggies yourself. Potatoes, celery, onions, carrots, etc. Just picture brisket in your minds eye. Won't take long before you start to get some consistency in thickness.

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Old 04-30-2012, 09:23 AM   #13
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I'm right handed. I hold the brisket with my left hand using my thumb and index finger as a guide against the blade. I can ussually get pretty consistant slices. BUT.....make sure you watch your gloves. I've cut the tips off without knowing it. If those end up in the box it's a DQ.
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Old 04-30-2012, 09:52 AM   #14
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We use both electric and regular knives, depending on our mood and the condition of the brisket. I favor the electric knife, but good qualify sharp knife works well too. If you have a thin flat and need to cut on the bias, that's very difficult to do with an electric.
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Old 04-30-2012, 10:00 AM   #15
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Yes it legal to use a slicer. But be careful. Slices can break real easy. If I'm doing a bunch for a party I let it cool first then the slicer works great. Put back in a pan with cooking liquids and beef stock and bring back to temp for serving. Or cool completely before slicing and then pan after slicing and can reheat the next day, not recommended for comp.
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