Loading…
9
Switched from band saw to hand sawing briskets after watching a pro do it at a demo in Kansas City
I used to think the band saw was the only way to get through a whole brisket clean. Then last month I watched this old timer at a KC demo break down three briskets with a 12-inch hand saw, and he got way less bone dust and kept the fat cap intact better than I ever did. The trick was he chilled the meat to almost frozen and used long, slow strokes instead of pushing hard. I tried it on two briskets yesterday and it took maybe 4 extra minutes each, but the clean cuts sold me. Anyone else ditch the powered gear for hand tools on certain cuts?
1 comments
Log in to join the discussion
Log In1 Comment
sage_moore371d ago
Are you really saving anything when you add four minutes per brisket plus the time to chill it down near frozen in the first place? By the time you factor in the extra prep and cleanup, you are giving up the one thing a band saw actually does well, which is speed on volume. I get that bone dust is a real issue, but a sharp blade and a slow feed on the saw fixes most of that without wrecking your yield. What happens when you have a rush order or a big cook and your arm gives out halfway through the third brisket? Hand sawing looks great at a demo where the guy has nothing else to do that day, but a busy kitchen is a different story.
4