Just don't tell 'em the other reason to buy that packer is so the cook can slice that deckle off there and slip it back in the CS when no one is looking. About two or three hours later, when everyone goes home, you slip it out onto your cuttin' board,get you a cold Shiner's ...
Did you notice that the IMPS name for a whole brisket is “120 Beef Brisket,Deckle-Off, Boneless”? The deckle is not the brisket point, and it’s not the layer of fat between the flat and point section. The deckle is the fat and muscle that attaches the brisket flat to the rib ca...
There is a thick membrane called the deckle that will not render out during cooking, you will you need to cut out (some butchers will have done this for you)Trim off any bits which are significantly thinner than the rest as they will cook too fast and burn. Think about where the heat...