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Brisket knife

BajaTomBajaTom Posts: 1,269
edited November -1 in EggHead Forum
I saw a post with a picture of a brisket knife. It looked like a hack saw. I can't find the web site to order it. Does anyone know the web site? What does everyone use to slice brisket? Thanks, Tom
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Comments

  • I use an electric knife, works like a charm
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  • Beanie-BeanBeanie-Bean Posts: 3,092
    EagerEgger posted that last year...I believe it's made by a company close to the Austin area, either in Kyle or Buda, TX. You're referring to the one with a wooden handle, right?
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  • BajaTomBajaTom Posts: 1,269
    Yep,that's the one. Any chance you know the web site? Thanks, Tom
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  • tjvtjv Posts: 3,281
    brisketknives002.jpg

    I use the forschner #40646 for sliced and the typical "leave it to beaver" cleaver for chopped. R
    www.ceramicgrillstore.com ACGP, Inc.
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  • Baja Tom,

    Try this site.

    http://www.texastastes.com/p1634.htm
    Billy
    Wilson, NC
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  • JeffHughesJeffHughes Posts: 100
    That is what most comp cooks use, works great...
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  • JeffHughesJeffHughes Posts: 100
    Those are for cutting meat?
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  • BeliBeli Posts: 10,751
    I normally use this knife for briskets and any major roasts................its a "jamón serrano" knife, used in Spain for cutting the "serrano ham" from acorn fed pigs....probably you could find it in a spanish delicatessen shop.

    This is the knife, long, thin, sharp. light & easy to use....used spoon as reference for size
    Cuchillo.jpg
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  • Beanie-BeanBeanie-Bean Posts: 3,092
    My bad...they were from Georgetown, just north of Austin.

    Texas Brisket Knives
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  • RascalRascal Posts: 3,348
    One o' them should make a nice, clean cut!~ 8 - )
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  • I am a bit of a knife snob. I like a long japanese steel ultra thin precision knife. You need to check out some of the knife forums to see what your options are.
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