Top tips according to Steven Raichlen's Barbeque Bible
There are many ways to slice a brisket. But if you need some inspiration, Steven Raichlen's Barbeque Bible shows you how to do it the Texas way.
His recent article includes clear, step-by-step instructions and helpful photos. And to get the job done, chefs want to use the right tool. That's why Raichlen took advantage of the Classic Brisket Knife's supreme cutting power.
This Shun's 12-inch blade provides plenty of edge for slicing. When you do make the cut, hollow-ground indentations help the food release more quickly. Finally, a rounded tip maximizes safety for you and your guests.
With Shun in hand, and by following the Barbeque Bible, chefs will end up with a brisket cut to be proud of.