Description
Brisket is a primal cut in the forequarter of the carcass. It is separated from the chuck—the area around the animal’s shoulders and anterior ribs—and the leg. Coming from the chest of the animal, the brisket contains frequently used muscles and has a distinctly beefy flavor. Deckle refers to a hard layer of fat that separates bone from the pectoralis profundus muscle. Therefore a deckle-off, boneless beef brisket has both the ribs and the accompanying fat removed. Brisket contains two major muscles, the deep pectoral and the superficial pectoral. This is the most common cut in Texas BBQ.