The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 04-28-2012, 10:28 PM   #1
Outnumbered
is One Chatty Farker

 
Outnumbered's Avatar
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Downloads: 0
Uploads: 0
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?
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Unread 04-28-2012, 10:32 PM   #2
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

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
Alexa RnQ is online now   Reply With Quote


Unread 04-28-2012, 11:38 PM   #3
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Alexa is right, it's all about a sharp knife, a steady hand and practice.
__________________
Little Miss BBQ
AZScott is offline   Reply With Quote


Thanks from: --->
Unread 04-29-2012, 12:29 AM   #4
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

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
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Thanks from:--->
Unread 04-29-2012, 05:10 AM   #5
Lakeside Smoker
is one Smokin' Farker
 
Lakeside Smoker's Avatar
 
Join Date: 01-17-07
Location: Methuen, MA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DivaHerself View Post
Slicing brisket is just about the most intense couple of minutes of a contest cook!
Absolutely!
__________________
Blog

In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King
Lakeside Smoker is offline   Reply With Quote


Thanks from:--->
Unread 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
Default

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
__________________
[URL="http://facebook.com/CnDisBBQ"]Sie'n Dis BBQ[/URL]
Disconnect is offline   Reply With Quote


Thanks from:--->
Unread 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
Default

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.
SWATPigBBQ is offline   Reply With Quote


Thanks from:--->
Unread 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
Default

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
walrus79 is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 12:14 AM   #9
MoGreen
On the road to being a farker
 
MoGreen's Avatar
 
Join Date: 08-10-09
Location: Whitfield Estates, TN
Downloads: 0
Uploads: 0
Default

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
MoGreen is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 12:29 AM   #10
Pelkster
Full Fledged Farker
 
Pelkster's Avatar
 
Join Date: 02-09-11
Location: Boston, NY
Downloads: 0
Uploads: 0
Default

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, Red Thermapen, Webber Kettle
Pelkster is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 06:36 AM   #11
Untraceable
is One Chatty Farker
 
Join Date: 05-19-11
Location: mn
Downloads: 0
Uploads: 0
Default

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
__________________
Humphrey's BB'cube-Weber Genesis 330-Weber OTP
Untraceable is online now   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 06:53 AM   #12
rksylves
Full Fledged Farker
 
Join Date: 07-28-09
Location: Melbourne, Florida
Downloads: 0
Uploads: 0
Default

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
rksylves is offline   Reply With Quote


Thanks from: --->
Unread 04-30-2012, 08:23 AM   #13
INmitch
Take a breath!

 
Join Date: 04-28-09
Location: decatur, IN
Downloads: 0
Uploads: 0
Default

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.
__________________
Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"
INmitch is offline   Reply With Quote


Thanks from: --->
Unread 04-30-2012, 08:52 AM   #14
CBQ
is One Chatty Farker

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Downloads: 0
Uploads: 0
Default

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
CBQ is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 09:00 AM   #15
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

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
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:48 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts