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So... I am fairly new to smoking briskets. I smoked my 4th brisket this weekend and haven't had one that I've been disappointed in yet.
With that being said, I am currently using a 14" Global slicing knife. Maybe I move too slow, or my slicing skills aren't good enough - but by the time I slice and trim the brisket, plate it and get ready to sit down to eat, it is lukewarm or room temperature. Boy, it sure is frustrating to smoke for 10-12 hours and sit down to a lukewarm meal. Am I using the wrong kind of knife? Should I use an electric knife to speed up the process instead? Is it just a matter of practice makes perfect? I was under the impression that a good slicing knife is the way to go, but now I'm not so sure... maybe I should order an electric knife?
Also, the brisket I cooked this weekend was so tender, when I was slicing the last 1/4 of the brisket, it fell apart - I couldn't even slice it (and the knife is razor sharp). Any help or recommendations are appreciated!
Here is the knife I am currently using: http://www.global-knife.com/products/g/product_g-59.html
Here is the electric knife I was thinking about buying: http://www.williams-sonoma.com/products/cuisinart-electric-carving-knife/?pkey=e%7Celectric%2Bknife%7C11%7Cbest%7C0%7C1%7C24%7C%7C3&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules
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