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Brisket knife

BajaTomBajaTom Posts: 1,269
edited 3:00PM 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


  • I use an electric knife, works like a charm
  • 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?
  • BajaTomBajaTom Posts: 1,269
    Yep,that's the one. Any chance you know the web site? Thanks, Tom
  • tjvtjv Posts: 3,471

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

    Try this site.
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

  • JeffHughesJeffHughes Posts: 100
    That is what most comp cooks use, works great...
  • JeffHughesJeffHughes Posts: 100
    Those are for cutting meat?
  • 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
  • Beanie-BeanBeanie-Bean Posts: 3,092
    My bad...they were from Georgetown, just north of Austin.

    Texas Brisket Knives
  • RascalRascal Posts: 3,454
    One o' them should make a nice, clean cut!~ 8 - )
  • 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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