SpitJack Brisket Slicing Knife
Auf Lager
Abholverfügbarkeit konnte nicht geladen werden.
Flavor Details
Flavor Details
Designed for pitmasters, BBQ competitors, and serious home cooks, the SpitJack BRSKT 2.0S is the ultimate slicing knife for brisket, roasts, turkey, and more. Engineered with uncompromising quality and comfort, this offset carving knife delivers professional-level control with every cut.
OFFSET BLADE DESIGN
The upward-angled handle keeps your knuckles safely above the cutting board, providing better leverage and a true horizontal slice every time. Ideal for long, smooth strokes across large cuts of meat.
PREMIUM STEEL WITH AGGRESSIVE GRANTON EDGE
Crafted from 7Cr17MoV stainless steel, known for high corrosion resistance and edge retention. The blade features deeper, more aggressive Granton fluting to reduce drag and keep slices clean—no tearing or sticking.
CUSTOM STORAGE SHEATH INCLUDED
Every knife comes with a form-fitted plastic sheath for safe storage and transport—perfect for on-the-go BBQ pros or tidy kitchen drawers.
EASY TO CLEAN AND MAINTAIN
Dishwasher safe, easy to hone, and built to stay sharp longer—even after heavy use.
NON-SLIP, GREASE-RESISTANT HANDLE
Made from a high-performance thermoplastic elastomer blend, the handle resists grease, moisture, and heat. Contoured for any hand size with thumb grip textures for maximum control during push-pull slicing.
BUILT FOR BBQ. BACKED BY SPITJACK.
SpitJack proudly supports every product with American-based service and real-world expertise in live-fire cooking and meat prep.
Whether you're slicing a championship brisket or prepping a weekend roast, the BRSKT 2.0S delivers the precision, comfort, and durability you need.
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
NEED HELP?
Talk to Our BBQ Experts
Get honest advice from a team that lives and breathes BBQ. We're here to answer your questions and help you choose the right product before you make a purchase.
FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.