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Taboo?

post #1 of 13
Thread Starter 
Never done a brisket and will set out on my maiden voyage this weekend. Have to ask though, every tv show or picture i see of someone cutting a brisket they are using a standard knife. Is there some taboo on cutting with an eletric knife? Maybe taboo isn't the right term but just seems you could get much cleaner slices with an electric knife
post #2 of 13

Lots of Comp guys use electric. Don't matter if you cut it with a Chainsaw! As long as you're happy. Anybody tells you ANYTHING in smoking is taboo is full of Bull Excrement...JJ

post #3 of 13
Thread Starter 
Thanks chef, i realize in the world of smoking meats it's very much, whatever works. Just wasn't sure if i was missing something. I'm sure I'll have plenty more no brainer questions in the future, lol
post #4 of 13

That's what we are here for. Hey, crazy ideas start new trends, just ask Mr. Minion...JJ

post #5 of 13

personal choice. Wife bought an electric, I used it for half a ham and never used it again. I don't like that I have a half inch at the tip that I can't use, the rippled look of the cut, having to dig it out and assemble, disassemble to clean. ect. I much prefer the grab and go of a good sharp knife.

 You like the electric, go for it. All's far in love and war. Nobody here is gonna think any less of you, pretty much anything goes.

post #6 of 13
I use my electic knife alot. Actually love using it.
post #7 of 13

I cooked in a restaurant and managed a deli in my younger years. The electric knife was an important tool in in my arsenal. One Christmas season when I was managing a the deli I made over 500 finger sandwich party trays. I burned up a couple electric knives that year. In case you don't know, you can use an electric knife to cut the crust and quarter the sammiches for the trays. Best tool ever for that job. I can make 2 loaves of finger sandwiches in about 10 minutes. Sorry getting off topic. 

 

Carry on. 

post #8 of 13
Quote:
Originally Posted by tbrtt1 View Post
 

I cooked in a restaurant and managed a deli in my younger years. The electric knife was an important tool in in my arsenal. One Christmas season when I was managing a the deli I made over 500 finger sandwich party trays. I burned up a couple electric knives that year. In case you don't know, you can use an electric knife to cut the crust and quarter the sammiches for the trays. Best tool ever for that job. I can make 2 loaves of finger sandwiches in about 10 minutes. Sorry getting off topic. 

 

Carry on. 

They would not have been around what, 60-70 years if they didn't do Some cutting jobs well. I have used a few, some bad some good...JJ

post #9 of 13

If you have fall off the bone ribs, the only way to cut them well is with an electric knife. For brisket, it's just sometimes easier to use a good slicing knife than to get the electric out. But as said above, if you go to a BBQ comp, a lot of them use electric knives to get those perfectly sliced pieces.

 

Al

post #10 of 13
I used an electric for a number of years. I still use it for some things. But, the bulk of my slicing is done with a 14" Victorinox slicer with a Granton edge. For ribs I use a Dexter 8" Santoku with a Granton edge. The extra heft and width of the Santoku seems to work better with ribs. Try several different ways and then make your descision. It's all in the individual preference.
post #11 of 13

A 12" granton edge slicing knife has been my weapon of choice for a number of years now works very well for brisket, ham or ribs anything you can slice.

 

post #12 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

Lots of Comp guys use electric. Don't matter if you cut it with a Chainsaw! As long as you're happy. Anybody tells you ANYTHING in smoking is taboo is full of Bull Excrement...JJ

Mmmm, love the flavor of a good bar oil with my brisket!
post #13 of 13
Quote:
Originally Posted by 3montes View Post

A 12" granton edge slicing knife has been my weapon of choice for a number of years now works very well for brisket, ham or ribs anything you can slice.



This is the exact knife that I use for brisket now. Love it.

Haven't used an electric knife since I was a kid and staying with my mom's family in Wisconsin for a couple weeks. All I remember was it completely shredding the meat.
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