Looks good, real good.
I don’t have the right knives to do that properly, even the small chunk of brisket I’m smoking today I’d considered splits into the point and flat but I’d main it with knives I have
Mercer (or Victorinox or Dalton) Granton slicing knife and a Victorinox semi flexible boning knife. For about $40 you can do almost anything. I’ve taken down several strip and rib loins with them like Paul did. Also, the slicing knife is great for cooked food like Brisket too.
While I currently have more knives than anyone who doesn't own a restaurant or butcher shop should, for years I completely dressed and processed deer and hogs using just 2 knives, both with about 4 1/2 inch blades. Old Timer Sharp Fingers, the drop point and the skinner. Takes a little longer but it's amazing what you can do with a couple of small knives, IF you keep them super sharp.
Victorinox has two boning, one a little stiffer than the other. Attjack spotted a sale awhile back & got one for a ridiculous price. It’s also what the Meat the Butchers swear by.
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