sgruenstein

Deckle is my favorite cut of meat cooked as a brisket. First seared on all sides on very high heat. It is much fattier than the standard brisket but much more flavorful. Cheaper too. Overlooked always as the fatty, cheap alternative to brisket but in my opininion much tastier. Need several pieces as they are smaller and less presentable than a brisket. Sliced cold and then reheated, it can make a beautiful presentation. The test is in the tasting and it is delish.