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In Reply to: buying the deckle posted by skippyp on May 22, 2009 at 21:33:44:
It's really not the deckle you're looking for. It's actually called the point. The deckle is a hard fat and intercostal meat on the inside surface of the brisket. The USDA IMPS item number for the point cut is 120B - Brisket, Point Cut, Boneless. And unfortunately, even here in KC where burnt ends are King, these points are really hard to come by. I've found them, but only at a local packing house. Try your luck asking around for UDSA cut #120B, maybe that will help.
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