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Brisket cutting question

post #1 of 7
Thread Starter 
I have two 13 pound packers that I need to prep for the smoker. I went to cut off the fat and well let's just say I ended up hacking off more meat than I wanted.

Can someone recommend a knife or type of knife that is better suited for the job. Would a boning knife be better?
post #2 of 7


not knowing what knife you are using now , All i can say is i use a large filet knife.
post #3 of 7
a good filet or boning knife works well. I prefer forshiner brand.
post #4 of 7
a sharp one bud, whether its a foreshner sp... or a fillet knife, its the sharpness that counts not the brand. a good quality knife will hold an edge longer though. personally i use a fillet knife as i dont have any real good quality knives except a few hunting knives.
post #5 of 7
As a meatcutter, I'd recommend a good boning knife. Along with a good knife is keeping it sharp; I'd recommend a good steel and a good sharpener too. I use:

6" boning knife:






I also use a Chefs Choice electric sharpener too, but still love to bring out the oilstone when I have time and redress the edge!

Of course you can shop around and find the same type of products in a thousand places and probably a thousand different prices; but AceMart offers good quality at a reasonable price so I thought I'd give you a start there.

On a good knife, you create a 'burr' on the edge when sharpening. This burr will bend to the left or right; the steel 'sets up' the burr so it's straight and gives maximum sharpness. A few good strokes on a steel can make all the difference in the world. Once the burr has been worn down, then it's time to put it on the stone and sharpen it again.
post #6 of 7
post #7 of 7
Thread Starter 
Thanks for the help. I was using a 10" kitchen knife. Gotta get the right tool to do the job right
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