Why does nobody talk about using a meat saw for breaking down briskets?

I've been hand-cutting packer briskets for like 5 years and always fought with the fat cap and weird angles. Last month my buddy at a shop in Austin showed me his Hobart saw for splitting the point from the flat and I was dead wrong about it being overkill. Took me maybe 2 minutes to do what usually took 15 with a knife. Has anyone else switched to a saw for big cuts or am I late to the party?

2 comments

2 Comments

wesleyjohnson11h ago

Ha, I've been saying this for years and people look at me like I'm running a body disposal operation. Grabbed a cheap LEM saw off Craigslist last fall after slicing my thumb open on a slippery brisket and honestly it's the best $80 I've ever spent. Only catch is you gotta clean the thing immediately or grease gets everywhere, but that's a small price to pay for not wrestling with a 15 pound hunk of meat like it's a greased pig. You ever have issues with bone fragments on the first few passes?

sarahsullivan10h ago

Ngl Wesley I had the exact opposite experience. I picked up a brand new LEM off Amazon and returned it after two briskets because the damn thing flung bone dust all over my kitchen and the motor bogged down on anything frozen.