Re: buying the deckle

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.

Check out the link below for more specific info...

Mike
Oakridge BBQ

• USDA IMPS Document

Follow Ups:

• Re: buying the deckle Midwest Scuba Que 23:33:18 5/22/09 (1)
  • Re: buying the deckle kcmike 23:47:35 5/22/09 (0)