Reddit reviews Mercer Culinary Millennia Granton Edge Slicer, 14-Inch, Black

1. Buy a whole top round
   
2. Cover pan in aluminum foil
   
3. Rub top round with Worcester sauce
   
4. Rub top round with Montreal Steak seasoning
   
5. Place in pan and cook it in an oven until the internal temperature reaches 130F. Remove and cool immediately for 6+ hours.
   
6. Take the leftover liquid in the pan and strain it, cover and cool as well
   
   The most difficult part is slicing it. Most people don't have access to an industrial meat slicer, so your best bet is a carving knife like this:
   
   https://www.amazon.com/Mercer-Culinary-M13914-Millennia-14-Inch/dp/B005P0OIBM/ref=asc_df_B005P0OIBM/?tag=hyprod-20&linkCode=df0&hvadid=167144588125&hvpos=1o1&hvnetw=g&hvrand=17239281696344466330&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9011562&hvtargid=aud-801381245258:pla-309684795580&psc=1
   
   I typically cut my top rounds into quarters (so 4 equal parts) and then use the knife to shave the beef as thin as you can. You want to cut against the "grain" of the meat always.
   
   Take the liquid leftover from the pain and heat until it starts to emit steam. Then keep heat very low just to maintain temperature.
   
   Dip the sliced meet in the liquid (aka Au Juis) for 5-10 seconds to heat and serve.
   
   I used to work for my dad's catering company and we sold about 200 pounds a week worth of sliced top round. I was the only person allowed to slice it on our meat slicer. Because it was fucking hard work actually getting it to look like something from an Arby's commercial. I'll probably have to have surgery on my shoulder after doing that for 5+ years. But it's so worth it.

Mercer Culinary M13914 Millennia 14-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B005P0OIBM/

Something like that will make the brisket slicing SOOOO much better. Watermelon too lol

I'd pay attention to knife edge guard and get one if it's not included.

A couple of things help. First, don’t slice it right after smoking. Throw it in the fridge overnight. It firms up and is much easier to slice thinly.

Second, buy a good slicing knife. Something like this: Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_api_P2cJAbZJT3HZD

Nice work! What cure and wood do you use?

I make one belly a month as well. I use Ruhlmans bacon cure but half the salt, apple and hickory.

I also use this knife slicing knife it’s way better than any cheap slicer. Unless you’re getting a Hobart commercial slicer it’s just gonna be a nightmare.

It's a Mercer Culinary knife. Decent price and I'm very pleased with the results. It's very handy for cutting down larger cuts and roasts.

A deli slicer is nice, but I've seen people use one of these to process a whole proscuitto. Also useful for other things (but then again so is a deli slicer):


https://www.kitchenessentials.ca/wusthof-classic-10-ham-slicer/?gclid=Cj0KCQjw4-XlBRDuARIsAK96p3CuuAbJ-n9Uwva1iDWWRH2Z4KdZ7haZdsTjl4qQUyIJc0uvxDioz5saAnBmEALw_wcB

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or: https://www.amazon.ca/Mercer-Culinary-14-Inch-Slicer-Granton/dp/B005P0OIBM?source=ps-sl-shoppingads-lpcontext&psc=1

I don’t have loads of cash, but, any thoughts on this?

Mercer Culinary M13914 Millennia 14-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_api_i_P..UCbM148GC2

It seems to get good reviews, and ships to New Zealand.

That is a slicing knife. Here is one with a round end:

https://www.amazon.com/Mercer-Culinary-Millennia-Granton-Edge-Slicer/dp/B005P0OIBM/

Mercer Culinary M13914 Millennia... https://www.amazon.com/dp/B005P0OIBM?ref=ppx_pop_mob_ap_share

Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_apap_JbhJCtB676CU8

I can't speak to the boning knife, but I picked up a brisket knife not long ago and have used it quite a bit. For brisket, and for other large roasts. When friends of mine have cooked some large stuff like that they've requested I bring it over!

A couple ideas in your price range which are highly reviewed:

https://www.amazon.com/Mercer-Culinary-Millennia-14-Inch-Granton-Edge/dp/B005P0OIBM/ref=sr_1_1?ie=UTF8&qid=1495125024&sr=8-1&keywords=brisket+knife

https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9/ref=sr_1_2?ie=UTF8&qid=1495125024&sr=8-2&keywords=brisket+knife

Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife
I've really enjoyed working with this one.

I would always take one of these from Mercer!

You can never go wrong with a thermometer, but if you're looking for some other suggestions.

Aaron Franklin's Meat Smoking Manifesto it's a great read for experienced and amateur smokers.

A nice slicing knife like this, it's nice to have and they don't typically come with knife sets.

An injector to take his meats to the next level.

If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.

After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.

After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.

I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.

Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.