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Had a talk with an old butcher from Chicago last week...
He told me he trims his brisket with a curved boning knife instead of a straight one. Said it gives him more control around the point. Made me rethink how I've been doing it for 5 years now. Anyone else pick up a weird trick from a random conversation?
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xena_taylor6426d ago
You ever try it with a curved knife yet? I picked up the same trick from an old timer at a BBQ competition a few years back. The curve lets you follow the fat cap's natural shape way smoother, especially when you're getting into that thick part near the point. Your mileage may vary, but I switched to a curved boning knife and my trims got way more consistent, less wasted meat for sure.
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richard_mason26d ago
@xena_taylor64 I gotta push back on that curved knife idea. I tried it once and felt like I lost all leverage when slicing through the hard fat seam near the flat. Kept snagging on the grain. Straight blade just lets me power through cleaner with fewer tears in the meat. Is your knife really sharp or is it the curve that does the trick for you?
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