Brisket Deckel and WSM


 
A

Andre A

TVWBB Member
I have watched the Aaron Franklin brisket trimming video on YouTube over 500 times. However today was the first time that I actually realized that he had two different briskets in that video. I know this because one time he's using a white boning and knife and another time he's using a Black one in the same video. Once I realized this I also noticed for the first time on the same brisket quote on quote, he cut the deckel off and on the other meat he kept it there because since he had an offset smoker, it would protect the meat.

I am pretty sure i am late to the party with this observation, but what is the rule of thumb when comes to the deckel, on or off.

Maybe it was only one brisket that was used and i can contribute my two brisket theory to bush league editing. I look forward to your response.
 
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I know there is some confusion over the term "deckle." Some people use it to refer to the point. I think it can mean about 4 other things on a cow and I've heard that the "deckle" is something other than the point when it comes to brisket. I think people are careless about this. Franklin certainly wouldn't cut the point off. He did cut off part of it that he said would burn. He might be referring to something else.
 
"The whole brisket you'll buy for barbecue is what the IMPS calls "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 exposing the lean surface of the deep pectoral muscle. The inside lean surface shall be trimmed practically free of fat." The word "intercostal" refers to meat between the rib bones."

"Contrary to popular belief, the deckle is not the same thing as the brisket point. Rather, it's the fat and muscle that attach the brisket flat to the rib cage."

http://virtualweberbullet.com/brisketselect.html
 
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Bob Correll said:
"The whole brisket you'll buy for barbecue is what the IMPS calls "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 exposing the lean surface of the deep pectoral muscle. The inside lean surface shall be trimmed practically free of fat." The word "intercostal" refers to meat between the rib bones."

"Contrary to popular belief, the deckle is not the same thing as the brisket point. Rather, it's the fat and muscle that attach the brisket flat to the rib cage."

http://virtualweberbullet.com/brisketselect.html
Click to expand...

Thanks for the clarification Bob. I've always been a bit confused as to what exactly the deckle is.
 
Franklin is looking for consistency that his restaurant guests expect. As home cooks I see no reason to trim so much potentially tasty meat. At least don't throw it away. . .
 
Matt H. said:
Franklin is looking for consistency that his restaurant guests expect. As home cooks I see no reason to trim so much potentially tasty meat. At least don't throw it away. . .
Click to expand...

The last brisket I did, I trimmed away some of the flat to make it fit in my WSM, then mixed that with some of the trimmed fat and ground it up to make burgers. I haven't cooked them yet, but I know there are a few professional chefs who swear by brisket as the best source of burger meat.
 
Matt H. said:
Franklin is looking for consistency that his restaurant guests expect. As home cooks I see no reason to trim so much potentially tasty meat. At least don't throw it away. . .
Click to expand...

I watched a video showing how to trim a brisket for competition and just about cried. I think as long as you have a use for your scraps, its ok. I use them for sausage. I don't really trim that aggressively though.
 
Bob Correll said:
"The whole brisket you'll buy for barbecue is what the IMPS calls "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 exposing the lean surface of the deep pectoral muscle. The inside lean surface shall be trimmed practically free of fat." The word "intercostal" refers to meat between the rib bones."
"Contrary to popular belief, the deckle is not the same thing as the brisket point. Rather, it's the fat and muscle that attach the brisket flat to the rib cage."

http://virtualweberbullet.com/brisketselect.html
Click to expand...

Thanks Bob!!!
 
I've always been under the impression the brisket deckle is the band of fat that runs between the point and flat. If you trim following the deckle you will separate the point from the flat. This band of fat in between the point and flat is the deckle and that fat band runs under the flat it is called the fat cap.....

so what I am saying is I call the same band of fat different names!
 
Page 28 of The Meat Buyer's Guide, 7th Edition, shows NAMP/IMPS 120 as Beef Brisket, Deckle-Off, Boneless. Just like Bob said earlier. In the picture, that fat layer is intact ! And therefore can not be called the Deckle, like Bob said earlier.
 
Very informative thread, I really like how the folks on this forum share their vast knowledge. We bought our first full brisket today. Our local Fry's (Kroger) market had them for $1.99 a pound, just had to do it. Scared to death to cook the beast but hopefully with what is shared on here we'll be okay... I hope.
Also got a Costco flat to do on smoke day with some chicken for a back up, at least I'll get a feel for the brisket. Then we'll go after the big boy.
 
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