MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-29-2021, 07:02 AM   #1
sandraeric
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Join Date: 01-13-18
Location: Design district, Fl,Tx
Name/Nickname : Sandra Christiana Ericson
Exclamation Important FAQs On Briskets and Brisket Knives

Brisket Slicing Tips
Fat Trimming: It can be done before or after grilling the brisket. A large chunk of fat can ruin the taste of your delicious brisket. Trimming knives will make the work much easier.

Juicier Brisket: If you want your brisket to be juicier, then you must trap the juice within before it gets evaporated. The trick is to wrap it with a large aluminum foil after you are finished with the grilling. Wait an hour or two before removing the wrap. You will see your briskets are much more juicer and tastier than before.

Cutting against the grain: You might have already heard it numerous times to cut the meat against the grain. Cutting against the grain has many benefits. It will make the meat less chewy and soft. It will retain more juice. It will make the meat tender.


Different types of blades for briskets, which one to choose?
Different types of blades have their advantages and disadvantages. Today we will explain about four primary types of blades. It will help you choose which one you need.

Serrated Blade: They can cut through almost anything. They were made for tough cuts. No matter how strong your meat is, a good quality serrated knife will cut through them like butter. We don’t recommend serrated knives for brisket slicing. But you can certainly use it before grilling.

Normal Blade: Normal kitchen knives can be used to slice briskets. If the knife is sharp, it will give a pleasant result. But if the knife is not sharp enough, it will be hard to cut your briskets properly.

Scalloped Blade: If you want the best of both worlds (serrated blade and straight blade), then a scalloped blade is the best way to go. They have microscopic teeth that help them slice through meat like butter.

At first glance, you may not see those sharp teeth but at closer inspection they are visible. You can’t both cut and slice a brisket with this knife.

Sources:
https://www.bbq-brethren.com/forum/forumdisplay.php?f=5
https://www.bbq-brethren.com/forum/s...ad.php?t=23436
https://www.bbq-brethren.com/forum/f...splay.php?f=15
https://www.bbq-brethren.com/forum/forumdisplay.php?f=1
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