Brisket cutting question

[va_connoisseur]

I have two 13 pound packers that I need to prep for the smoker. I went to cut off the fat and well let's just say I ended up hacking off more meat than I wanted.

Can someone recommend a knife or type of knife that is better suited for the job. Would a boning knife be better?

 

[eman]

not knowing what knife you are using now , All i can say is i use a large filet knife.

 

[bbqhead]

a good filet or boning knife works well. I prefer forshiner brand.

 

[erain]

a sharp one bud, whether its a foreshner sp... or a fillet knife, its the sharpness that counts not the brand. a good quality knife will hold an edge longer though. personally i use a fillet knife as i dont have any real good quality knives except a few hunting knives.

 

[pops6927]

As a meatcutter, I'd recommend a good boning knife. Along with a good knife is keeping it sharp; I'd recommend a good steel and a good sharpener too. I use:

6" boning knife:

http://www.acemart.com/prod4530.html

or

http://www.acemart.com/prod9949.html

steel:

http://www.acemart.com/prod9714.html

or

http://www.acemart.com/prod4524.html

sharpener:

http://www.acemart.com/prod4557.html

or

http://www.acemart.com/prod4556.html

I also use a Chefs Choice electric sharpener too, but still love to bring out the oilstone when I have time and redress the edge!

Of course you can shop around and find the same type of products in a thousand places and probably a thousand different prices; but AceMart offers good quality at a reasonable price so I thought I'd give you a start there.

On a good knife, you create a 'burr' on the edge when sharpening. This burr will bend to the left or right; the steel 'sets up' the burr so it's straight and gives maximum sharpness. A few good strokes on a steel can make all the difference in the world. Once the burr has been worn down, then it's time to put it on the stone and sharpen it again.

 

[bayouchilehead]

I use these two knives for all my meat prep:

http://www.sausagemaker.com/81340ski...nife6inch.aspx

and this one:

http://www.sausagemaker.com/81330boningknife6inch.aspx

 

[va_connoisseur]

Thanks for the help. I was using a 10" kitchen knife. Gotta get the right tool to do the job right