Brisket Confusion

bjadams

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.

http://www.nytimes.com/2012/09/12/dining/the-tender-second-cut-of-brisket-or-deckle.html?_r=1

Anyone?

travisstrick

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. 

Village Idiot

Git a rope..

Mama Roneck

slightly embarrassed New Yorker here.  I'll just get my things...

Mayberry

I want to punch that woman...seriously. Damn BBQ talk in the New York Times. Shakin' my Head. [-(

Mama Roneck

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.

lousubcap

Here's a great read on brisket-

http://www.amazingribs.com/recipes/beef/texas_brisket.html Enjoy.

 

 

The Cen-Tex Smoker

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

Mama Roneck

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.