Well I got a few answers for you. This 3 knife set has a big 13 inch chef's knife that would do the trick AND you also get other good knives. A number of us have bought these as the community has reported they were good and the price point is AWESOME with how often they put deep discounts on them. Lately with frequently changing discounts you can get them from $13-$20 for the set and any of those price points is good. I can attest that the knives have been great so far, came super sharp, and I have zero complaints!
Currently $19.99 after $20 coupon clip, have seen better double coupon deals recently but still a great price.
View attachment 690227
****************
****************
Now a 12-14inch long round tip carving knife seems to be the one the "pros" recommend and lots of people use for slicing a smoked brisket. I own one and it works fine. I got an inexpensive one at a restaurant supply store while in there one day. I have to sharpen it a bit but no biggy, it was inexpensive and gets the job done. So something like this as an example. I don't know if that brand in the picture is any good and don't have a good brand to recommend, just wanted to bring awareness of what you will often see mentioned for briskets:
View attachment 690228
For trimming your brisket to prep for smoking, any good boning or sensible sharp knife will do. Having a good one like a Victorinox is nice. I just pull a good sharp utility, boning, or smaller ceramic chef's knife from my knife block and get to trimming:
View attachment 690229
Finally, be sure to ask a ton of questions and do a lot of homework before tackling your 1st brisket.
I won't go into the laundry list of things to know but I will tell you that most people have a failure or disappointing early attempts because they simply don't plan the timing correctly and they pull the brisket before it is done.
It is done when it is tender. Never by time or temp.
Also I will caution against wrapping too early (if you wrap) or else you will get a beef pot roast flavored brisket that took forever to cook instead of a smoked bbq brisket.
People will often read about wrapping at an Internal Temp (IT) of the meat of 160-165F without any context being given as to WHY.
Wrapping at this IT is usually to do 1 thing. Push through the stall and speed things up.
Rarely do people mention that that they let the brisket stall for a while so it gets good flavor, bark, etc. and THEN they wrap. Because this is not mentioned, new people attempting brisket will wrap super early in the 160-165F range and get very disappointing flavor.
I personally do not care about a brisket stalling and I PLAN the appropriate amount of time to take any stalling into consideration (I do briskets naked the whole time lol).
To me flavor is king, not trying to push through a stall and speed things up. I personally never wrap a piece of beef before it hits an IT of 180F and I never wrap unless its mandatory (beef chucks, brisket flat only, and things like that).
There's still a ton more to get caught up on to not have a very disappointing early brisket attempt. Honestly
briskets aren't that difficult to do well, they are just very easy to mess up due to the amount of factors that must be known and addressed when smoking one :)
Anyhow, I'll stop rambling now. I hope all this info helps :D
you want the Mercer Granton edge slicer for slicing it. I like the longer one but have both. Mercer Culinary M13914 Millennia Black Handle, 14-Inch, Slicer 
