Best knives for brisket?

Keyrock · January 2016

What are your preferred knives for slicing brisket? Last time out I had a tough time slicing the finished product. I actually ended up using the electric knife that I had just used on our turkey (it was Christmas day). It was adequate, but left a lot of brisket sawdust on the cutting board. The brisket was actually quite tender so I'm blaming the knife. I've got a few gift cards to spend so I figured I would pick up some bbq accessories. I would like to keep it around $20-40, if possible.

I would also like to pick up a knife for trimming fat on brisket, pork shoulder, etc. Any thoughts on that would be much appreciated.

I know this has been discussed dozens (hundreds?) of times on this forum before, but I haven't posted anything in my 3 years as a member so I thought I would start here. Plus, I'm old, and searching forum histories confuses me.

Thanks for your input.

msloan · January 2016

http://www.amazon.com/gp/product/B004NG98RI?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01

HeavyG · January 2016

msloan said:

http://www.amazon.com/gp/product/B004NG98RI?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01

Yikes!! I bought a couple of those a few months ago and the price was only $20!

HeavyG · January 2016

Welcome Keyrock!

As sloan mentioned those Dexter slicers are rather popular. That's the knife the Brisket God Aaron Franklin recommends.

blasting · January 2016

I agree on the slicer. Here is a popular boning knife.

http://www.amazon.com/gp/product/B0001MRYDI?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

slovelad · January 2016

Just ordered one of these... Thanks again for spending my money, but I need a good slicing knife!

LabLover · January 2016

I have successfully sliced brisket with a variety of knives...so long as they are long enough, say 8 in or more. I wonder if part of your problem is that the knife isn't well sharpened. I keep mine razor sharp.

The suggestions for purchase given by others are all good ones.

Homebrewguy · January 2016

A serrated knife?

fishlessman · January 2016

more money and they also have a 14 inch one but i like this edge style alot better, much easier to sharpen as well
http://knives.dexter1818.com/40d-12-pcp.html

Jellyworm · January 2016

I purchased the same knife last year after it was recommended on this forum and love it. You will be glad you got it.

ErnieMcCracken · January 2016

Picked up this one a while back:
http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/

Little pricey, but solid.

Chubbs · January 2016

HeavyG said:

msloan said:

http://www.amazon.com/gp/product/B004NG98RI?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01

Yikes!! I bought a couple of those a few months ago and the price was only $20!

Well if @cazzy would stop posting beautiful brisket pics and showing off his slicing skills with that knife for brisket and bacon the price would go back down. I blame Cazzy. You should too.

Thatgrimguy · January 2016

fishlessman said:

more money and they also have a 14 inch one but i like this edge style alot better, much easier to sharpen as well
http://knives.dexter1818.com/40d-12-pcp.html

I agree. The Granton edge is perfect for BBQ. The scalloped roaster works great too, though.

nolaegghead · January 2016

fishlessman said:

more money and they also have a 14 inch one but i like this edge style alot better, much easier to sharpen as well
http://knives.dexter1818.com/40d-12-pcp.html

I have this style in a Messermeister, love it.

fishlessman · January 2016

nolaegghead said:

fishlessman said:

more money and they also have a 14 inch one but i like this edge style alot better, much easier to sharpen as well
http://knives.dexter1818.com/40d-12-pcp.html

I have this style in a Messermeister, love it.

even nicer

that one you posted before, was that a slicer or a fillet

nolaegghead · January 2016

@fishlessman this knife is sharp and flexible. Perfect for prosciutto.

http://www.houzz.com/photos/23494738/Messermeister-Meridian-Elite-12-in-Granton-Edge-Salmon-Slicer-traditional-slicing-and-carving-knives

fishlessman · January 2016

added to cart

time to bring my old lamson to camp, its better suited to cut cooked meat where sticking isnt much of a problem

WeberWho · January 2016

blasting said:

I agree on the slicer. Here is a popular boning knife.

http://www.amazon.com/gp/product/B0001MRYDI?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

I couldn't agree more!

ryantt · January 2016

Love my Dexter slicer, it's an amazing tool.

FATC1TY · January 2016

I have a shun slicer.. 8 inches or so, plenty long.. As long as you have one sharp and long enough, you'll be fine. Sharper works better so you are sawing away at the meats.

Bought it to cut the prime rib during the holidays and works so well I didn't bother go back for a flex boning knife or slicer like you see in food service.

sctdg · January 2016

ErnieMcCracken said:

Picked up this one a while back:
http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/

Little pricey, but solid.

+++1
And holds edge real nice .

Mayberry · January 2016

The Dexter is awesome. I bought it last year and love it. I've also purchased a boning knife, chef's knife and a paring knife by Dexter. All equally great knives. Keep an edge as good, or better than my more expensive Wusthof.

NPHuskerFL · January 2016

Dexter scalloped slicer

Mickey · January 2016

nolaegghead said:

fishlessman said:

more money and they also have a 14 inch one but i like this edge style alot better, much easier to sharpen as well
http://knives.dexter1818.com/40d-12-pcp.html

I have this style in a Messermeister, love it.

Have same in Old Chicago

nth78 · January 2016

So "teeth" or straight edge?

FearlessTheEggNoob · January 2016

Cuisinart electric.

NPHuskerFL · January 2016

nth78 said:

So "teeth" or straight edge?

Scalloped. Serrated. Teeth

Keyrock · January 2016

Thanks for all the input. I have some Amazon cards coming next month so the knife will likely be coming through them. Unfortunately, the Dexter Duo Edge Slicer isn't available through Amazon right now (that knife would be my preference). I'll most likely go with the serrated Dexter knife, unless I can talk myself into the Victorinox Granton slicer.

I only smoke 3-4 briskets/year, and the knife will only be used on those (maybe an occasional roast, as well). I don't have much experience sharpening or maintaining blades. Which would be lower maintenance - Granton or serrated?

Ozzie_Isaac · January 2016

http://m.stihlusa.com/products/chain-saws/professional-saws/ms880/

westernbbq · January 2016

I use a long carving knife with the little dents along the edge so that it moves easily durimg slicing process. I also slice brisket where the meat is moist, and not where there is a hard shiny bark section. I learned lomg ago that once you get past the surface the rest is easy. Sometimes this may require flippimg the slab ober amd slicimg it upside down

Lit · January 2016

Do these slicing knives offer much benefit over a sharp 10" chef knife?

Best knives for brisket?

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