Next be sure to get untrimmed (packer trimmed) briskets. You need the extra fat to help the meat stay moist. The deckle (or point) is contains a lot of fat. Most trimmed briskets have the deckle removed. Brisket is a VERY tough piece of meat. The only way to tenderize it is to ...
The whole brisket you’ll buy for barbecue is what the IMPS calls “120 Beef Brisket, Deckle-Off, Boneless.” The IMPS defines it as follows: “All bones and cartilage shall be removed. The deckle (hard fat and intercostal meat on the inside surface) shall be removed at the natural seam...
People will often mislabel the entire brisket point as the deckle, but that isn’t technically correct. The deckle is a section of intercostal fat, not the actual point itself. The reason this mislabeling is problematic is that some butchers will mark a brisket as “deckle-removed” when...
The deckle is the hard connective fat between the bones and the lean side of the brisket flat. Brisket point is sometimes mistakenly referred to as the deckle. The deckle is never included in briskets we buy here in the United States. The Changing Shape Of Brisket: Longer, Narrower, Thin ...