Brisket Cuts??


 
M

Mark B III

New member
Working in the food service business, I thought it would be easy to get a whole brisket. The closest I can get to a whole piece is a 10-12lb. #120(deckle removed). Does anyone know the term for a full brisket with deckle?
MB.
 
Welcome Mark!

In my area (central TX) we refer to a whole brisket as just that or whole packer. The deckle term can be confusing as some refer to the point as the deckle when in fact that is incorrect. Chris A. provides a good description of the deckle here. A whole packer has both the flat and the point connected. What you are buying is just the flat. Here's another link with a few good pics of a whole packer. Call a few butchers, check out a Costco; there should be someone in your area that carries whole packers.

Paul
 
I have to have a packer. It must have the deckle. Theres no point in me cooking a brisket if it doesnt have the point.

Burnt ends........YUM........
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I have to have a packer. It must have the deckle. Theres no point in me cooking a brisket if it doesnt have the point.
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I don't believe deckle=point.

let me check my go to source...
 
from bovine myology

This item is as described in Item No. 119 except that the deckle (hard fat and intercostal meat on the inside surface) shall be removed at the natural seam exposing the lean surface of the deep pectoral muscle. The hard fat along the sternum edge shall be trimmed level with the boned surface. The inside lean surface shall be trimmed practically free of fat.
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this picture is from the same site (the colored lines are mine) and is described as: Item No. 120 Beef Brisket, Deckle-Off, Boneless.

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the point is clearly there. they don't have a picture with the deckle on, well they do but its not boneless and its hard to tell what the deckle is.
 
Deckle = Point. In my world anyways.

After looking at the pic you put up JB, there doesnt appear to be much of a point there at all. Just my observation.
 
Hmmm ... according to this article, "different names, same part" - Cookshack - Brisket 101
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it seems the terms point and deckle are often interchanged, but they are not the same thing. Packers (which include the point and flat) are sold "deckle off." If you look at the pic I posted (which appears to be a very typical packer) is labeled as "deckle off." In no way does the point seem to be missing. If you follow the link, the pic is 3D and can be rotated.

you can go here to see the whole brisket before it has been boned, and which is not specified as being "deckle off." From another source, I understand that the deckle lives between the bones and the brisket proper, so its hard to see here.
 
After looking at the pic you put up JB, there doesnt appear to be much of a point there at all. Just my observation.
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its angled away. follow the link to the 3D rotation and let me know if it still looks small. It seems about right to me, but maybe I'm missing something.
 
That is pretty cool. Yes I can see the point on the pic when rotated very easily.
The packers I buy seem to have a larger point to them. If you know what I mean. Evidently that packer has been trimmed quite a bit.
I still insist on cooking with the point on. I slice up the brisket for everyone and I go for the burnt ends.

FYI I have always called the part in question "The Point"
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They are not the same. As an Aussie who spent a LOT of time researching the cut that is brisket, I can tell you that the deckle consists of the inter-costal (muscles between the ribs) portion of the muscle remaining on the brisket as well as the thick fat, whereas the point is the superficial pectoral muscle and the flat the deep pectoral muscle.
 
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