Slicing Brisket

Outnumbered · 04-28-2012, 10:28 PM

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?

Alexa RnQ · 04-28-2012, 10:32 PM

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!

AZScott · 04-28-2012, 11:38 PM

Alexa is right, it's all about a sharp knife, a steady hand and practice.

QansasjayhawQ · 04-29-2012, 12:29 AM

Where's the Hallelujah button? :-)

Lakeside Smoker · 04-29-2012, 05:10 AM

Quote:

Originally Posted by DivaHerself

Slicing brisket is just about the most intense couple of minutes of a contest cook!

Absolutely!

Disconnect · 04-29-2012, 09:03 AM

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 :-)

Sent from my LG-P999 using Tapatalk 2

SWATPigBBQ · 04-29-2012, 07:03 PM

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.

walrus79 · 04-29-2012, 07:39 PM

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.

MoGreen · 04-30-2012, 12:14 AM

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.

Pelkster · 04-30-2012, 12:29 AM

How thick should your slices be? I've heard 1/4", thicker and thinner. What's it ideal?

Untraceable · 04-30-2012, 06:36 AM

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

rksylves · 04-30-2012, 06:53 AM

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.

Russ

INmitch · 04-30-2012, 08:23 AM

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.

CBQ · 04-30-2012, 08:52 AM

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.

Ford · 04-30-2012, 09:00 AM

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.

04-28-2012, 10:28 PM	#1
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	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? __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

04-28-2012, 10:32 PM	#2
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	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! __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

04-28-2012, 11:38 PM	#3
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Alexa is right, it's all about a sharp knife, a steady hand and practice. __________________ Little Miss BBQ

04-29-2012, 12:29 AM	#4
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	Where's the Hallelujah button? :-) __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

04-29-2012, 09:03 AM	#6
Disconnect On the road to being a farker Join Date: 07-25-11 Location: Bowie, MD Downloads: 0 Uploads: 0	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 :-) Sent from my LG-P999 using Tapatalk 2 __________________ Sie'n Dis BBQ

04-29-2012, 07:03 PM	#7
SWATPigBBQ Got rid of the matchlight. Join Date: 09-21-11 Location: Belgrade, Missouri Downloads: 0 Uploads: 0	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.

04-29-2012, 07:39 PM	#8
walrus79 Knows what a fatty is. Join Date: 07-22-11 Location: Springfield, VA Downloads: 0 Uploads: 0	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. __________________ aka Nancy, Cap'n, Brown Liquor BBQ, Large Big Green Egg, MABA Member, KCBS CBJ

04-30-2012, 12:14 AM	#9
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	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. __________________ Rub Won Out bbq team, twin UDS's

04-30-2012, 12:29 AM	#10
Pelkster Full Fledged Farker Join Date: 02-09-11 Location: Boston, NY Downloads: 0 Uploads: 0	How thick should your slices be? I've heard 1/4", thicker and thinner. What's it ideal? __________________ Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Weber Kettle

04-30-2012, 06:36 AM	#11
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	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

04-30-2012, 06:53 AM	#12
rksylves Full Fledged Farker Join Date: 07-28-09 Location: Melbourne, Florida Downloads: 0 Uploads: 0	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. Russ __________________ Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ

04-30-2012, 08:23 AM	#13
INmitch Full Fledged Farker Join Date: 04-28-09 Location: decatur, IN Downloads: 0 Uploads: 0	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. __________________ I'm simple and I can prove it!

04-30-2012, 08:52 AM	#14
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	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. __________________ Chris ZBQ Competition BBQ Team, Rhode Island "The Most Dangerous Team in BBQ" - Jon Vallone www.teamzbq.com KCBS, KCBS CBJ, NEBS

04-30-2012, 09:00 AM	#15
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	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. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill