While deckle, often referred to as the point, is part of the brisket that is fattier and contains more connective tissues, which renders down during long cooking processes to enhance flavor and texture. 14 In culinary terms, brisket is valued for its dense meat fibers, which are well-suited...
When buying a brisket you can choose between a point cut and a flat (or plank) cut. The point cut is a rounder, thicker cut with more fat on it then the flat cut. This photo of the leaner flat cut shows off the grain of the meat beautifully. This is really important when it come...
The inside portion of the brisket is the flat. It is known as the deep pectoral muscle orpectoralis profundi. The outside portion of the brisket is the point. It is known the superficial pectoral muscle orpectoralis superficialis. The deckle is the hard connective fat between the bones and t...