Spent 4 hours trimming brisket before I realized my knife was junk

I always thought a sharp knife was a sharp knife, right? Been using this old chef's knife from a garage sale for years. Last weekend I bought a packer from Costco and spent FOUR HOURS trying to get the silver skin and fat cap right. Kept tearing the meat, got frustrated. My buddy who competes in local KCBS events stopped by and handed me a Victorinox 12 inch slicer. Night and day. Trimmed the second one in like 20 minutes. I just never knew the difference a proper brisket knife could make. Anyone else fight with bad gear way longer than you should have?

3 comments

3 Comments

spencer66411d ago

Actually brisket doesn't have silver skin like a tenderloin, it's just thick fat and connective tissue you're trimming off.

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wells.brooke11d ago

Oh man @spencer664 coming in with the brisket anatomy lesson! I guess my meat knowledge is about as good as my knife skills at this point.

abby_palmer8d agoOG Member

Brisket's basically just a big tough piece of meat that needs low and slow treatment. That thick fat cap is the flavor gold if you render it right though. Trim off the hard chunks but keep a decent layer on top and you're golden.