Recommendation For An Electric. Knife to Slice Brisket

BUFFALOMOOSE

1 blade or 2?  Don't  want to spend a lot of money as it will be used 4-5 times a year.

The Cen-Tex Smoker

No

danhoo

Photo Egg

Agree with @The Cen-Tex Smoker
Get a decent, long blade slicer. Just for appearance sake, don’t let your friends see you using an electronic knife. Joking. But I bought one similar to this and it makes a word of difference.
https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_em_r_mt_dp_D05QF3PATWBPTH705VGZ

jdMyers

Honestly a long blade slicer is the best.  However I went to one of these cheap slicers and NEVER looked back.  Most are $65 or less.  Link example below.    Had knives made.  



https://www.bestbuy.com/site/bella-pro-series-meat-slicer-stainless-steel/6464750.p?skuId=6464750&ref=212&loc=1&gclid=CjwKCAjw3cSSBhBGEiwAVII0ZyiCdFfmhc2uOYl1KloJeUsX39hJaT6edpgf0p1pI_usEhHxxMAO7RoCsjgQAvD_BwE&gclsrc=aw.ds

Langner91

I bought a cheap one and love it.  I picked this one because it had good reviews and I liked the look of the handle.  It slices a brisket effortlessly and people always comment on it.  They can't believe it was $30.  

Cheap Amazon Knife

lousubcap

Should you decide to go hand slicing, here's a popular knife:
https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI  

RyanStl

Photo Egg said:

Agree with @The Cen-Tex Smoker
Get a decent, long blade slicer. Just for appearance sake, don’t let your friends see you using an electronic knife. Joking. But I bought one similar to this and it makes a word of difference.
https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_em_r_mt_dp_D05QF3PATWBPTH705VGZ

You saying makes a word of difference read to me as sword instead of word. Brisket swords are awesome.

I would suggest Shun 12" brisket knife, but while not expensive, not cheap. I hear a lot of competitors use Kai, which is cheaper and the Shun parent company. Less loss if it walks 

https://www.walmart.com/ip/Kai-Pro-Slicing-and-Brisket-Knife-12-inch-Japanese-Stainless-Steel-Blade-NSF-Certified-From-the-Makers-of-Shun/324384301?wmlspartner=wlpa&selectedSellerId=17639&&adid=22222222228165025783&wl0=&wl1=g&wl2=m&wl3=279233833134&wl4=aud-1308651922056:pla-471107174292&wl5=9022817&wl6=&wl7=&wl8=&wl9=pla&wl10=130040632&wl11=online&wl12=324384301&veh=sem&gclid=CjwKCAjw3cSSBhBGEiwAVII0Z4TvAnuELK09H2amHCs-KrbYjDiLiighsseNzmLy1S_fNArr9tVT2hoCJCcQAvD_BwE&gclsrc=aw.ds

jdMyers

this is really nice 

SGH

BUFFALOMOOSE said:

Don't  want to spend a lot of money as it will be used 4-5 times a year.

Brother Moose if you are looking for something solid that won’t break the bank, checkout the Cuisinart CEK 40. It solid performer for the money. 

On a separate note, you can always say you are using it for carving turkey instead of slicing brisket 🤫

WeberWho

lousubcap said:

Should you decide to go hand slicing, here's a popular knife:
https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI  

I've seen a person or two on the forum receive stitches from this particular knife. Wicked sharp. 

HeavyG

lousubcap said:

Should you decide to go hand slicing, here's a popular knife:
https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI  

That's the same knife that brisket god Aaron Franklin uses so it must be up to the task.

You can even get the Franklin branded version at his online store for a few bucks more.

MediumRarely

Sometimes I use a traditional 12" slicing knife similar to many above.  My go to weapon is my sugar cane machete.

So sharp, just a little tug coupled with the weight...

Hansm

My Zwilling slicer/fillet knife works exceptional

Hansm

BTW - electric EGADS MAN .... https://www.zwilling.com/us/zwilling-pro-10-inch-slicing/carving-knife-38400-263/38400-263-0.html?cgid=our-brands_zwilling_cutlery_pro#start=1

BUFFALOMOOSE

Thanks guys for all the input.  I will probably go the cheap route and save my money for the beef.

lkapigian

BUFFALOMOOSE said:

Thanks guys for all the input.  I will probably go the cheap route and save my money for the beef.

FWIW I use and love the Victorinox listed above......I think some issue people have with slicing ( is two issues ) first is overcooked brisket that has not tightened back up and just wants to shred, give it more time to rest or pull earlier than you think, especially with extended hold times, the other is tearing when the bark is a bit hard, "hold your meat" and pull down on that last bit 

BUFFALOMOOSE

You hit the nail square on the head, Larry.  I thought the electric knife would help with hard bark and not tear as much, especially at the corner of the flat.