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Knife for Chopping

 
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BMORSE1981
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Joined: 20 Jun 2007
Posts: 128
Location: MOORE, OK

PostPosted: Mar 21 2012    Post subject: Knife for Chopping Reply with quote

I don't often chop brisket, I lean more to slicing it. However, I did a wedding this past weekend and the host requested chopped. I really felt like I was working too hard in order to chop the brisket up. Which leads me to my questions...What type of knife do you use for chopping your brisket? I used an 8" Shun Classic Chef with a fresh factory edge. I don't fell like this knife should have any problems doing the task. So, Is it either the wrong style of knife for the job or is it simply harder work than I realized?

Thanks in advance!
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71ragtop
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Joined: 01 Mar 2009
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PostPosted: Mar 21 2012    Post subject: Reply with quote

How about a cleaver and a big wooden block like the Mexicans use in there kitchens. Just a thought
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BigOrson
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Joined: 02 Dec 2006
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PostPosted: Mar 21 2012    Post subject: Reply with quote

For a big job like that, I'd use two cleavers. One in each hand. Still going to be a lot of work, though.
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RodinBangkok
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Joined: 30 Dec 2006
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PostPosted: Mar 21 2012    Post subject: Reply with quote

You might try a mezzaluna or hachoir. F. Dick makes a very nice one, the larger the better. You want it fine, take a look at a double blade version, but these are mostly for fresh herbs, and they work great..very fast.
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gbque
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Joined: 24 May 2010
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PostPosted: Mar 21 2012    Post subject: Reply with quote

I'm with the cleaver suggestions. One or two depending on the amount of space you have. I still use my Shun chefs knife for some chopped meats but I have to say it's not comfortable.
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Chef
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Joined: 13 Apr 2010
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PostPosted: Mar 23 2012    Post subject: Reply with quote

There has been several good ideas bounced around. They will all work but they are all work. One thing that has not been mentioned is to cook it a little longer get it up over 205. Then you can pull it just like you would a pork butt. Either way it still is work.
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BriGreentea
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Joined: 20 May 2010
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PostPosted: Mar 24 2012    Post subject: Reply with quote

I've never been able to "pull" brisket so curious on that. I finally got my technique down on roasts and now can easily pull chucks with two forks in a bowl without having to use a knife at all.
I've found best success for still moist and shredded brisket to get it up to 210 until it feels like its falling apart.

I was in a Dickey's last week and they pulled out a full packer. I have no idea on what they cook on or if they rest it or whatever but was amazed how easily the brisket was crumbling apart. He was also using a very large chopping knife.
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QwkSlvr



Joined: 23 Mar 2012
Posts: 5

PostPosted: Mar 24 2012    Post subject: Reply with quote

Chef wrote:
There has been several good ideas bounced around. They will all work but they are all work. One thing that has not been mentioned is to cook it a little longer get it up over 205. Then you can pull it just like you would a pork butt. Either way it still is work.


^^ I had a girl requesting the fat to be super "soft". So you cook the meat to a higher temp and the meat literally just falls apart.
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JimH
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Joined: 09 Feb 2005
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Location: Houston, TX

PostPosted: Mar 24 2012    Post subject: Reply with quote

I agree with the clever suggestions, you cannot beat the heft of a good clever.
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daddywoofdawg
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Joined: 22 Jul 2008
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PostPosted: Mar 24 2012    Post subject: Reply with quote

cleaver or a bush machete(shorter blade)I've seen it done chopping whole hogs up.
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gbque
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Joined: 24 May 2010
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PostPosted: Mar 24 2012    Post subject: Reply with quote

Or you could look for a used buffalo chopper...
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