Brisket for 1250 people

[wihint]

We are doing an event December 7th for 1250 people. This will include other menu options besides brisket and it is not a BBQ event. I am planning on 3-4oz serving and was looking for advice on the best electric knife on the market. I do not want to hand slice each piece even using my best brisket slicing knife.

I will be doing a slight twist on Myron Mixon's method of hot and fast as this has proven to provide a moist rich slice despite my cooks best effort to fark them up. :clap2:

[DownHomeQue]

wow what are you cooking on?

[Beentown]

I've been trying to find a 11-14" electric knife with no love. Sorry no help but this is my way of tagging the thread.

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[wihint]

wow what are you cooking on?

We have 4 Cadillac Cookers on order, they are not in yet so I will be smoking them on the franken smokers (no name, nor identification) client got them donated about a decade ago, they get 2 hours at 350 then wrapped and in a pan at 325 until about 193 then we start probing.....

[gtr]

They use electic knives at Snow's BBQ in Lexington, TX. Those knives obviously get a lot of use. They seem to be really nice folks, so I bet if you hollered at 'em they'd tell you what kind they use.

[pjtexas1]

Subscribed just to see what others recommend. I've burned up an electric with just 8 briskets but that was non-stop slicing. I wouldn't want to do more than 3-4 with just my brisket knife.

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[wihint]

They use electic knives at Snow's BBQ in Lexington, TX. Those knives obviously get a lot of use. They seem to be really nice folks, so I bet if you hollered at 'em they'd tell you what kind they use.

Just emailed them, website says they are closed today so it might be a little bit.
Thank you Brother for the advice.

[gtr]

^^^They are only open to serve BBQ on Saturdays, so I'm not sure what's going on there during the week, but I would imagine somebody comes in though.

[JS-TX]

I have the Cuisinart CEK-40, it's about 7 yrs old and still works fine. I do sense the blades may need sharpening or replaced by now. Whatever you do I would get a cheap Rapala or something similar as backup. If you don't use it you can always take it back to the sporting good store.

[SmittyJonz]

1:o8 mark.
https://m.youtube.com/watch?v=9OuVrzrvaps

[jasonjax]

https://www.amazon.com/Mister-Twister-Electric-Knife-Yellow/dp/B0000AY38R

[wihint]

Smitty and JasonJax you both are awesome, thank you gentlemen!

[Jrogers84]

Did anyone figure out what actual knife theyre using?

[wihint]

We currently use a black and decker brand but have used several. Normally inexpensive due to finding a really good one lol

Thank You
Kerry Bexley

This is the response from Snow's BBQ, gonna have to spend some money there on my next trip.

It looks like the B&D EK700

Thank you for the advice everyone.

[Kaptain Kadian]

https://www.academy.com/shop/pdp/mister-twister-piranha-fillet-knife#repChildCatid=14302

[BillN]

Bill what ever knife you get get several of them as you will be putting them to the test. Do a review as well since a lot of use will be interested in the result.

[wihint]

Great idea Bill I am planning on getting 5-7 knives, so I will mix it up!

[pharp]

+1 on Mister Twister. The blue one has a bigger motor I believe so would probably be less likely to burn up. I have the green and yellow one with the standard blades and the longer blades (the longer blades come standard with the blue one). I honestly couldn't believe it sliced a brisket so well. I can't vouch for if it would hold up for an extended steady use as the longest I have used it was for two whole pork loins but it did fine.

[Joshw]

Based on reviews I have read, these are suppose to be the best on the market.
https://www.amazon.com/American-Angler-Professional-Electric-Sportsmens/dp/B00EJC4Z10/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1510013393&sr=1-13&keywords=electric+knife
I have read good things about Mister Twister as well, but most reviewers suggest getting a cheap one, and throwing it away when it burns up. Whatever you get, you will want to cycle them in and out, because heat is what kills them. That is a lot of meat, have you considered renting a commercial slicer?

[wihint]

Josh that is great idea, I will look into that option I had not even thought of that route. We used our Hobart Meat Slicers last year and it was not pretty.

[Joshw]

I'm sure the knives will give you nicer slices, but even if you just used a slicer for the flats, it would save you a lot of time.

[wihint]

I ordered 4 different electric knifes, 2 of each just to see how they fair on a big cook. Still packing my good meat slicer and some of my 12" chef knifes just in case for the cook.

[Happy Hapgood]

https://www.amazon.com/Mister-Twister-Electric-Knife-Yellow/dp/B0000AY38R

BAM! JJ. Can't even begin to guess how many Red Fish, Bass and Speckled Trout we've filleted with these rigs! And Yes, quite a few Cajun fryed turkeys too. :thumb:

Replacement blades readily available at our local Academy Sports. 12 and 14".

[smoke ninja]

Not an electric knife but i thought of this as an alternative solution. @ 10:30

https://youtu.be/5jNsSTElPAk

Long blade with a curve and a two handed rocking action

[Rhino99]

Another vote for the mister twister. I've used mine on a lot of briskets, rib roasts and pork loins. Plus loads of crappie and white bass! No problems other than dulling the blades and needing to order replacements.

I've not used the blue one, only the green but have a buddy who can't say enough good about the blue ones. I think they are made for salt water so maybe a little heftier than the green.

[JS-TX]

Why is there a salt water knife? Bigger fish?

[wihint]

Why is there a salt water knife? Bigger fish?

That's my guess, it is a little more expensive so it might also have some anti-corrosion properties. I will find out for sure which ones are built tough and which ones are not for sure. My guys could break an iron anvil with a feather duster somehow!

[wihint]

Any suggestions on an injector to season this meat?

[Joshw]

If I were doing as much meat as you, I would rig up something like this.
http://www.porkinjector.com/

[wihint]

Wow that is freakin awesome, thank you Josh!

[Joshw]

Wow that is freakin awesome, thank you Josh!

You're welcome. I just hope it works out for you.

[tonyjohnson619]

https://youtu.be/E5qMqV5pkIg
This is why you need a big knife

[wihint]

https://youtu.be/E5qMqV5pkIg
This is why you need a big knife

Tony that is a serious knife for sure. I am shocked at how fast he went through that Tuna. Thank you!

[JS-TX]

Any suggestions on an injector to season this meat?

How many briskets are you cooking? What are you going to inject them with?

[wihint]

We are looking at 4oz cooked per person so we are looking at about 400 lbs with the Sysco brand .25" trimmed chain off briskets. We are buying for weight and will adjust how many accordingly. Sysco sells them in approximately 32lbs cases. I have one coming in tomorrow to see the yield.
I inject them with Beef Bullion Minors Blend 2 days before the cook and rub them with SPOG.

[wihint]

Got the first case of brisket in and I am spoiled cooking Costco Prime beef at home. This was ungraded beef from Sysco. Really bad marbling this big cook is going take all of the ways I know to make these good.
Injection with beef broth
Dry rub
Cook to probe tender not temperature (start checking around 193)

Any other tips?

[Hog1990]

Got the first case of brisket in and I am spoiled cooking Costco Prime beef at home. This was ungraded beef from Sysco. Really bad marbling this big cook is going take all of the ways I know to make these good.
Injection with beef broth
Dry rub
Cook to probe tender not temperature (start checking around 193)

Any other tips?

Cooking hot and fast, I would suspect you will want to take the internal much higher than 193º. Cooking at 325, I would probably look at 205º minimum or higher...

[wihint]

I agree Hog I like to run 325 to 350 most of the time for brisket this one makes me nervous since the cuts are so lean. The one yesterday was ok.

[thirdeye]

I have a Rapala 12V but it has the 110V adapter. The cord length is very generous and it's a tough knife. But that amount of slicing will put any electric knife to the test. Some equipment has a duty cycle, meaning it's designed for a certain amount of use time, then a certain amount of rest time. Don't know if that applies to electric knives or not.

How many people will be slicing? And hopefully you will have some regular knives for back-up? And the big question... how many briskets are you talking?