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Brisket Confusion

bjadamsbjadams Posts: 25
edited September 2012 in Beef
So I thought I understood my brisket terms but this article in the NY Times with the video that accompanies it really confused me. From what I can see the woman takes a whole packers brisket and cuts it in half calling the side with the point on it the deckle.



  • She's a dumb idiot. 

    What she calls the "deckle" is, in fact, the point end of the brisket. What she cut was comprised of the flat, on the bottom, and the point, on the top. 

    Pay no attention to what she said or how she said it. Her voice sounds like two cats going at it. 
    Be careful, man! I've got a beverage here.
  • Git a rope..

    Dripping Springs, Texas.
    Just west of Austintatious

  • slightly embarrassed New Yorker here.  I'll just get my things...
  • I want to punch that woman...seriously. Damn BBQ talk in the New York Times. Shakin' my Head. [-(
    Athens, GA
  • To be fair, she's talking about making a braised or slow cooked brisket.  It's pretty good, but nowhere near as good a good Texas brisket IMHO.  Still, to not know how to separate the point (deckle?) from the flat? Yeesh!  The "paper of record" needs some new fact checkers.  Mark Bittman never would have done that.
  • lousubcaplousubcap Posts: 10,580

    Here's a great read on brisket- Enjoy.



    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • Calling it the Deckle is factually correct but not the terminolgy we use in bbq. especially iin TX. I guess to each thier own but let's just use point and flat around here to keep it civil :)
    Keeping it Weird in the ATX
  • Flat & Point - agreed!

    Although the Food Network uses the "D" word,  I think there was a Chopped episode where the mystery meat was "Deckle of Beef."  Sounds more exotic I guess, and definitely a challenge to make something tasty out of it in only 30 minutes.
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