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deckle on a brisket

cherokeercherokeer Posts: 45
edited 1:03PM in EggHead Forum
I just bought a brisket with a deckle. Is the deckle the point used for burnt ends? Thanks.
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Comments

  • loco_engrloco_engr Posts: 3,673
    Any chance of a pic?
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  • thirdeyethirdeye Posts: 7,428
    No, the deckle is a mixture of hard fat & cartilage. The label should read "Whole Brisket, Deckle Off". I suppose you could have the deckle still on if it was processed by a smaller plant, but it's weird enough looking that most cutters would remove it anyways.

    For some reason some folks do refer to the point as the deckle, but it's not. The point is the forward end of the brisket (that's sometimes why the old hands call it the "nose") and the deckle is trimmed from the inside face (the side opposite the fat cap, which is the outside face).
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • cherokeercherokeer Posts: 45
    I still have it in the packaging so I can't get a good picture. However It actually says whole brisket with deckle.
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  • thirdeyethirdeye Posts: 7,428
    brisket101copy.jpg

    No problem, 5 minutes with a knife with a thin blade and a sharp point (I use a 6" fillet knife) and you will have it all cleaned up. Looking through the seasoning, here is what you are shooting for after trimming the inside face. After you get the deckle off, the biggest and heaviest chunk of fat you will see is called the kernel and it's at the intersection of the point and the flat. I just trim it flush, and some folks will cut a "V" wedge of fat out of it. Be careful, if you remove too much, the point will try and shrink away from the flat during the cook.

    DSC07778a.jpg

    Here is a good shot showing the kernel.

    DSC07781a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • cherokeercherokeer Posts: 45
    Thanks. That's why this site is so good. Experts like you helping novices like me. Much appreciated.
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  • thirdeyethirdeye Posts: 7,428
    You ever hear the definition of expert??
    >
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    an EX is a has been, and a SPURT is a drip under pressure. Hehehehee.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • tnelstnels Posts: 75
    Thanks for the tutorial. I just experienced my local butcher calling the point the deckle last week when I asked for an untrimmed brisket with a large point.
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  • Gator Bait Gator Bait Posts: 5,244
     
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    Great reply thirdeye!
     
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    Blair

     
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