deckle on a brisket

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).

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.



Here is a good shot showing the kernel.

You ever hear the definition of expert??
>
>
>
>
>
>
>
>
an EX is a has been, and a SPURT is a drip under pressure. Hehehehee.

 
     
 
Great reply thirdeye!
 
 

Blair