Smokin' does a wonderful job with his videos,but it never hurts to see a few techniques that might add to our skills.
Here is how restaurants,that slice plenty when needed might approach it.
Brisket Slicing
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Nice, thanks for posting
Nice even slices. I'm still working on that. 
Pags,
What are you using to slice with and what is your result,or problem?
Some experienced brisket cooks on here that have all had the same problems.
What are you using to slice with and what is your result,or problem?
Some experienced brisket cooks on here that have all had the same problems.
Pags, this is my goto slicing knife - Victorinox 14". Cost about $65 a few years back. Holds a great edge which is critical for uniform slices. The longer blade can slice a flat, end to end with one push-pull motion.
I purchased it from Cutleryandmore.com
I purchased it from Cutleryandmore.com
You guys are great. MaxQ...Here is my regular slicing knife, Forschner 12" Vitorinox Hollow Edge Slicing Knife:
I'm cutting the brisket very cleanly and the slices looks great. The thickness of my slices vary somewhat, and that has more to do with the eye than technique.
When I go slow, I can get the thickness of the slices fairly even, but I typically don't have enough patience to go slowly.
I'm cutting the brisket very cleanly and the slices looks great. The thickness of my slices vary somewhat, and that has more to do with the eye than technique.
When I go slow, I can get the thickness of the slices fairly even, but I typically don't have enough patience to go slowly.
Never one to quibble with a pure pro like Max,but not everyone can handle a 14 inch.We find them to be very flexible and take a practiced hand.
Up to 16-18 lbs ,we amateurs seem to have better control with a 12 inch.
Passed down from Bob Milroy/TX Rib Rangers that 20 lb and up needs the 14 inch.Also from Bill,
when a packer gets away from you and gets too soft,the 14 inch can be pressed straight down thru the packer,rather than slicing and maybe breaking up the meat.At least you can get the slices in the box.
Now,when I grow up-maybe I can handle the 14 on everything.
Up to 16-18 lbs ,we amateurs seem to have better control with a 12 inch.
Passed down from Bob Milroy/TX Rib Rangers that 20 lb and up needs the 14 inch.Also from Bill,
when a packer gets away from you and gets too soft,the 14 inch can be pressed straight down thru the packer,rather than slicing and maybe breaking up the meat.At least you can get the slices in the box.
Now,when I grow up-maybe I can handle the 14 on everything.
What a great video. I'm smoking a 12# packer next weekend and will refer to this video before slicing.
Thanks for posting.
Thanks for posting.