A Comprehensive Guide to Brisket Knives

What exactly is a brisket? 

A brisket is a single cut of meat that typically requires six to twenty hours to cook, depending on the desired tenderness. A cow has two brisket cuts located just above the hocks and beneath the chuck. 

Whether you’re a pitmaster or not, you’re probably aware that there’s very little room for trial and error when determining the tenderness of your meat since you can’t constantly check on it. It is almost as if it were the holy grail of barbecue. 

The process of barbecuing brisket may sound laborious and time-consuming, but the flavor profile of this great cut of meat is well worth the effort. At the end of a long day, you will want a brisket knife, deserving of this achievement. 

Invite some friends to your backyard, pull out your finest knife, and devour the fruits of your labor! Don’t forget to serve this divine treat with a refreshing beverage. There is nothing better than that. 

What Is A Brisket Knife?

Since we are discussing briskets, it is only natural to discuss the importance of a kitchen knife. However, there are numerous options for the top brisket knife. There are standard brisket knives, carving knives, slicing knives, and even electric knives for more significant cuts. Let’s get more into it. 

It is perfectly acceptable that you want everyone to consume with their eyes first. Only a well-balanced slicing knife will elevate your brisket to the next level once you’ve infused flavor into the marinade and the meat itself. 

What type of knife do you choose? What about a carving knife? Or any of the numerous available slicing knives? How you cut brisket has a significant impact on its flavor. A few key considerations must be considered before purchasing the ideal brisket-specific knife. 

Best Blade For Your Brisket Knife

Ultimately, the blade type on your brisket knife determines the success or failure of your brisket when it comes to slicing. There exists a variety of products that are designed for specific functions. Here are the top four blade types. 

Different Lengths In A Brisket Knife

The length of your blade is significant. This has nothing to do with its appearance or intimidating build but rather with purchasing a brisket knife with an ergonomic handle, a high skill level, and reduced arm fatigue. 

If you spend more than 18 to 20 hours waiting for the meat to cook to your liking after marinating it for another 12 to 24 hours, it only makes sense that your brisket knife is designed to make the final preparations easier. 

Typically, a 10-, 12-, or 14-inch brisket knife will suffice. While they are not significantly different in size, they each have advantages and disadvantages based solely on personal preference. 

Here is everything you should know. 

What You Should Search For In A Brisket Knife 

Brisket knives are available in a wide variety. We acknowledge that it can become confusing. Consider the following points before making a purchase. 

Manual Knife vs. Electric Knife  

Electric Knife 

A carving knife can be either manually or electrically operated. The two blades of an electric carving knife are held securely in place by a pair of small rivets. The rivets permit the two blades to oscillate back and forth against one another. The rivets are then set into the knife’s handle, extending the blades in a secure position forward. 

The blade of an electric carving knife is always serrated. This allows the knife to cut equal portions of the brisket when slicing. The built-in pressure-sensitive trigger on electric knives will enable you to control the speed and sharpness of the serrated blade. Ham or turkey should be carved and sliced with an electric knife instead of brisket slices. 

However, due to the serrations along the blade being accompanied by an electric pressure on one spot, it is not always possible to obtain a clean and precise slice of meat as you would with a straight blade. A straight edge distributes the pressure evenly over the entire brisket’s surface. 

Manual Knife 

Carving knives by hand are a traditional dinner table accessory. Typically, they feature a long, sharp blade with a curved tip. The length of a manual knife makes it ideal for classification as a carving knife, as it facilitates longer strokes and makes slicing easier. 

Thanks to the smooth blade, the meat on your plate will be clean and uniform! They are preferred over the slightly more straightforward and more time-efficient option of electric knives. 

Manual knives can be used for slicing and carving other types of boneless meats, such as beef tenderloin, making them an excellent investment if you’re cooking brisket. 

Blade – Features and Material  

Features  

As we’ve already discussed the importance of blades in slicing and carving knives, let’s delve deeper into how important the material and design are for slicing meat smoothly and precisely. 

If you’re a true knife enthusiast, you already know that the Rockwell scale is used to measure the hardness of knives. This is a characteristic shared by carbon steel and stainless steel knives. Blades rated below 50 Rockwell are not as resilient. This is why manufacturers aim for a minimum Rockwell hardness of 65 or higher. 

Knives in the mid-50s to mid-60s may have a sharp edge, but they are weaker, more brittle, and dull faster than other carving knives. Pay close attention to its Rockwell number if you’re trying to strike a balance between sharpness and a sufficient amount of hardness on the Rockwell scale. 

Material 

The blade of a carving knife is longer and thinner than a standard chef’s knife. This allows unrestricted movement and freedom when slicing through meat — a crucial characteristic of a carving knife. 

A dimpled blade, also known as a scalloped blade, generates numerous air pockets while reducing friction. These tiny air pockets between the meat and the metal are essential if you want your carving knife to glide effortlessly through the meat and prevent any dragging. Then, with each slicing motion, you are left with a beautiful slice of brisket that separates uniformly. 

Numerous types of steel can be used to produce a practical knife. However, the most prevalent types are stainless steel and carbon steel. The two of them bring the following to the table in literal terms. 

Most carving knives are constructed from steel. However, it is essential to note that not all steel has the same properties, resistance, and durability. 

The greater the amount of carbon in the steel, the harder it becomes. A piece of steel, such as a blade, retains its shape better than other materials, making it significantly more resilient. 

Suppose the blade of your carving knife is already razor-sharp; congratulations! However, if you want to preserve the edge of your blade, you must sharpen your brisket knife or carving knife every three to four times you slice. 

Weight and Balance  

The bolster is the first component of a carving knife that must be optimized when discussing weight and balance. The bolster should be the point of balance for your knife. This is the connection between the blade and the handle. 

This small area of connection on your carving knife determines the success of your slicing knife in every way: hardness, tang, durability, spine, and edge retention. 

It should be substantial enough to distribute the weight of your knife evenly. This factor determines how rapidly or slowly your blade drives itself forward and backward. However, it should not feel so heavy that it damages the meat’s texture and tears it apart. 

Since their motors are built directly into the handle, the performance of electric knives can be hit or miss. Since an electric slicing knife’s handle contains most of its mass, the bolster may be lighter than expected. Therefore, ensure that you know what works for you. 

Size 

We’ve covered the three most popular blade lengths for pitmasters and home chefs: 10 inches, 12 inches, and 14 inches. However, the slicing motion that is most comfortable for you will be the determining factor in determining the length/size you choose. Therefore, you must determine which length/size provides you with the best grip and execution. 

The handles of most carving knives range between 4 and 8 inches in length. However, when it comes to a hefty brisket, you need a carving knife that facilitates large, thin slices of meat through a sawing motion rather than a slicing motion. 

The length of the blade on an electric knife range between 7 and 9 inches. This is because of the motor-heavy handle and blade. You can slice brisket with a shorter blade than a longer one and still obtain larger meat pieces than a manual knife. 

The length of a manual carving knife ranges from eight to fourteen inches, as the blade does most of the work, particularly the edge, followed by the spine. The 8″ carving knife is ideal for slicing hams, while a turkey weighing eight to ten pounds requires a 10″ carving knife. 

For a large roast or brisket, which requires a sturdy, thin-slicing carving knife, you will need a 14-inch carving knife. 

Handle 

The handle is the most exciting aspect of a carving knife when slicing brisket. The handle of a carving knife is available in various synthetic and natural materials, including plastic, steel, and wood. 

Wooden handles require additional care and attention. It is even better if you preserve it with a few drops of mineral oil! You can choose between petroleum-based and highly refined mineral-rich and toxin-free oils. 

Today, many carving knives have handles made of durable plastic resin material. They press and sandwich around the tang to provide an ergonomic shape that conforms to the shape of your palm, allowing you to maintain a firm grip and hold. 

In addition, many modern carving knives feature a deep guard that prevents the hand from sliding and moving forward onto the blade while slicing. 

How To Trim A Brisket 

Now that you know everything there is to know about slicing and carving knives, let’s walk through the trimming process. With the proper equipment, this is a straightforward procedure. 

Step 1 

Pick your brisket. It would help if you chose a brisket that is tough enough to withstand high temperatures but also too large to fit in your cooker. Recommendations call for a brisket that weighs between 15 and 17 pounds. Always choose brisket with decent fat marbling. 

Step 2 

The evening before cooking, remove the brisket from its packaging, rinse it, and pat it dry. With the brisket resting on the kitchen counter, it is time to take out the boning knife for a smooth trimming process. 

Step 3 

Now, place the fat side up of the brisket on the cutting board. Work your way up at an angle towards the point of the brisket’s side. Your boning knife should now be aimed at three types of fat: fat that resembles leather, fat that resembles wax, and a more delicate kind of fat. 

Step 4 

The boning knife should be parallel to the brisket at this point. Then, cut long enough to allow you to hold the fat with your non-working hand. As you trim the fat, it should separate. 

Step 5 

Working from the flat side up and toward the point side should continue. At this point, your boning knife should encounter a buildup of thick, waxy fat. With patience, you should be left with a clean brisket piece that is ready to be marinated. 

The trimming and removal of excess fat from your brisket have saved you 4-6 hours of cooking time, which is a bonus given that brisket requires anywhere from 12 to 20 hours to cook. If you wish, you can cook the excess fat into a sausage; otherwise, it should be discarded. 

Why is a specialized brisket knife necessary for slicing brisket?

Maybe you don’t. If you cook brisket only occasionally, this is not a necessary purchase. However, if you use your grill or smoker at least once weekly, it makes sense to make this investment.

A brisket is large and has a high ratio of surface area to mass. You should anticipate a smooth surface and smooth slices after cooking. Not possible with a standard chef’s knife.

The best way to prevent cuts from being uneven is to make them in one fluid motion. Typically, a chef’s knife is too small for this task. The longer blade of a bread knife will create the jagged texture we wish to avoid.

Also, we mentioned that the blades of brisket knives typically feature grooves. These are extremely helpful when cutting meat and fat because they prevent sticking. Japanese knives feature identical tracks, making cutting through vegetables and fish easier. However, these knives are too short, so we return to the brisket knives.

Finally, we must discuss muscle fibers. This portion of the animal performs the most work, so the muscle fibers are highly durable. Even when properly prepared, they remain relatively robust. They will separate if the wrong knife is used to cut through them. It will not resemble pulled pork, nor will it compare to brisket.

How to Maintain a Brisket Knife

Proper storage is essential. The edge of your brisket knife will become dull if you store it in a drawer or a poorly made knife block. As we have seen, this edge must remain extremely sharp.

Suppose the drawer is the only place to store your knives; use a sheath or the knife’s original packaging. This will prevent contact with other cutlery and safeguard the edge.

The knife block should allow the blade to rest on its back. If possible, the edge and the tip should not bear any weight. Therefore, the block slots should be angled, or better yet, a magnetic block or wall mount should be chosen.

It is preferable to wash your knife by hand after each use. Even if the blade is dishwasher-safe, it is better to hand-wash it to extend its life.Use soap and water, and hold the knife by the handle with the blade facing away. Allow it to air-dry or dry thoroughly with a towel before storing.

Every kitchen knife should be sharpened once or twice per year. Likewise, the same holds for the brisket knife. Consider scheduling a sharpening every six months if you use it more than once a week. Then, maintain the blade’s edge by honing it before each use.