What to use to slice

[stevenschwartz]

I know others have asked about knives, but I had a challenging brisket this last weekend. Wonderful smoke of a costco prime brisket (about 17 hours.) Can off perfectly wobbly. Used a VERY good knife to slice. All was fine on flat because it is firm. Separated point and rest of flat, and tried to continue, but the meat was so tender it just started to shred. Taste good, wouldn't;t change a thing, but would very much like to get real pitmaster type slices even of the fatty point. I have a good sharp chefs knife. Not that. Was thinking about an electric knife? Is that a sin?

TIA

Steve

[PGH_RAM]

I haven't used this on a brisket yet, but it's great on roasts and steaks.

https://www.amazon.com/dp/B0000CFDB9?ref=ppx_yo2ov_dt_b_product_details&th=1

[GolfGeezer]

+2 definitely works well on brisket.

[Draznnl]

I was gifted one of those. It works very well on brisket.

[Grillin Dad]

I've got this knife. It's wicked sharp. I call it 'the lightsaber'

[smokenoob]

I was thinking super sharp like a filet knife, kinda like slicing seared tuna that’s raw inside?

[TripleB]

What kind of knife did you use? I use the same knife that PGH_RAM posted. It works well. I find that Chef's knives generally don't work well. Their too broad and crush the meat. An electric knife is also a very good knife for brisket and ribs.

And welcome to the Pit and congrats on your first post.

[MBMorgan]

Was thinking about an electric knife? Is that a sin?

Short answer: It’s not a sin. If you’ve got one, give it a try.

If not, a long, sharp fish filet knife is a great, inexpensive alternative. In fact I’ve got an old Buck (9” blade) that I keep razor sharp for just such situations.

[Spinaker]

I love to use a Rapala Knife. They are a thin blade that is strong and sharp.

My favorite is the Dexter 13" slicer. You get really nice long slices. On the premium end.

I like to use my Shun Slicer. (They dont make the one I have anymor, just checked) Really sharp, super think blade that offers very little resistance while slicing. Over priced and over kill for a Brizzy though, IMHO.

[STEbbq]

Clint recommends the Mercer. I have one (well the 12”) and it is excellent. I also used an electric knife for a while with brisket. I would not recommend an electric knife because it is very hard to slice the pencil-thin slices that are easily done with a proper knife.

https://a.co/d/cqlsZd4

https://amazingribs.com/best-brisket-slicing-knife-review/

[Murdy]

I have that knife as well and am happy with it.

[Draznnl]

+1

[Jim White]

I was gifted a Mecer from a Secret Santa here in The Pit. It is lovingly referred to as my brisket sword.

[Bkhuna]

Is it heretical to say brisket can be too soft and tender. Sure, it should break when you pull it, but it sounds to me like it was too tender.

[RonB]

Welcome to The Pit.

I think sharpness is the most important consideration. If it takes some pressure to get the knife cutting, overcooked meat will shred.

[Bob K]

As RonB notes, sharpness is key if it's a little overdone. even when it's not.

it can be tough to keep a long slicer razor sharp. so I most often reach for the serrated slicer (which is really just a long bread knife). the scalloped points help get the cut started, same reason they work well on soft bread (same for ripe tomatoes). seem to stay sharp longer too, as most of the scallop/bevel is protected from the board by the pointed tips.

also (probably not news to many here) but just a few years ago i discovered one can hone a serrated knife. just run the flat (non-scalloped) side flat against the honing steel to straighten out the burr, good as new.

I use a Dexter-Russell with a wooden grip that is fantastic, Mercers are nice too. both in the $30-40 range.

[SandPiper]

While it may be the knife, it may, in some cases, be that the meat is still too hot (and very tender). Sometimes if the brisket Is still hot it shreds but if you let the brisket cool a bit (to around a 140) it seems to cut better. At least sometimes this works.

[surfdog]

My brisket sword of choice…

https://www.amazon.com/gp/product/B01BU7C4IC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

If for some reason I think I need a really thin knife…I can reach for my F. Dick 1905 Salmon Slicer.
https://knifemerchant.com/f-dick-1905-series-12-1-2-in-salmon-slicer.html?gad_source=1&gclid=CjwKCAjwmYCzBhA6Eiw AxFwfgKJSOELM0TDTeUB4iLk0eO7-x1fgWjCL7Ax0ApXNfXGNdVz20BB5xRoCwDoQAvD_BwE

But the 14” Icel works like a champ…and it’s cheap. :-)
I’ve even given a few away as gifts FWIW. (They don’t need to know what I paid. LOL)

[LA Pork Butt]

A Back and Decker electric knife runs about $20 and does a good job cutting super tender meat, because you don’t have to apply pressure to the meat.

[texastweeter]

At home I use a dalstrong shogun slicer, but when I cater at events and have to plow through 20+ briskets I do indeed use an electric knife. It's a godsend.

[texastweeter]

I do have a dexter scalloped slicer, a made in single bevel slicer, and a Cutco slicer...I reach for that dalstrong or electric slicer each time.

[Santamarina]

This 12” serrated First Street brand knife I bought at Smart & Final for less than $10 has been slicing my briskets for probably 7-8 years.

Personally, I wouldn’t use an electric knife on brisket…when it’s cooked right it’s too delicate for the aggressive cuts. Undercooked and tough? Go for it. But if it’s cooked right manual power is the way to go.

Speaking of “cooked right”…every crumbly brisket I’ve made wasn’t because of the knife I used, it was because it was over cooked. As you said, it still tastes amazing…just lacks the fancy photo opp presentation. Still makes a damn fine chopped brisket sandwich!!!

[Smoked Transistors]

Have the same Smart and Final meat slicer for several years. Works like a champ.