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Brisket Tool?

HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
Have you?  Would you?  Thoughts??



It's a 302 thing . . .
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Comments

  • RedSkip
    RedSkip Posts: 1,400
    The quality of the photo made me think the price tag was on my phone.  I tried to touch it...
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 36,676
    Looks like a muscled up cheese slicer.  I would pass as the shape and fat cap of a brisket doesn't lend itself to a consistent thickness of cut.  Real life application may be different for all I know.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    A good knife will be much better.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    jtcBoynton said:
    A good knife will be much better.
    Even a bad knife, I would guess.
    Stillwater, MN
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited August 2017
    I have one. It sucks. Use a knife. I actually bought it for skinning Pork bellies and it works well for that. It actually works ok on brisket fat caps as long as it's very cold. I find myself using a knife anyway
    Keepin' It Weird in The ATX FBTX
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  • Botch
    Botch Posts: 17,334
    I'd like to know what's up with those nippled jar lids....?
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • HeavyG
    HeavyG Posts: 10,380
    Botch said:
    I'd like to know what's up with those nippled jar lids....?
    Look like shaker lids for rubs/spices.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I googled for the instructional video and honestly it looks like the guy selling them is having more trouble with it than I do with a $5 knife...and I am not that good with a knife. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SmokeyPitt said:
    I googled for the instructional video and honestly it looks like the guy selling them is having more trouble with it than I do with a $5 knife...and I am not that good with a knife. 
    Yeah- he's from Hawaii and does "so many briskets" he needed a way to do them faster. It is not faster. Does work on cold bellies pretty well but I still prefer a $5 dexter plastic handled trimming knife
    Keepin' It Weird in The ATX FBTX
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    HeavyG said:
    Botch said:
    I'd like to know what's up with those nippled jar lids....?
    Look like shaker lids for rubs/spices.
    I think they were for crushed red pepper. The red part was rubberized and oddly satisfying to mess around with. (And it wasn't even Friday night yet!)
    It's a 302 thing . . .
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  • kaybee
    kaybee Posts: 120
    The Cen-Tex Smoker said: 
    SmokeyPitt said:
    I googled for the instructional video and honestly it looks like the guy selling them is having more trouble with it than I do with a $5 knife...and I am not that good with a knife. 
    Yeah- he's from Hawaii and does "so many briskets" he needed a way to do them faster. It is not faster. Does work on cold bellies pretty well but I still prefer a $5 dexter plastic handled trimming knife
    Funny, my first thought when I saw it was whether it would work on pork bellies. How does it handle the belly being wider than the slicer? It looks like it could bind a bit. It does look like it might be a bit easier following creases in the skin and varying heights of the belly than the old sideways knife.

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