I picked up a deckel roast. I think it is a plate cut similar to brisket but does anyone know for sure?
I am thinking of cooking it and glazing it. Any suggestions on cooking methods for this piece of meat?
What exactly does the label say????? -- I'm guessing you have the point cut of a beef brisket...The deckle is actually a layer of fat and lean between the rib bone and the beef brisket ...Cooking methods...braising or low, slow BBQing....
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A full brisket consists of two common cuts - the point cut and flat cut. The flat cut is the better of the two as it has more lean and less fat. The point cut is a two layer piece with one flat section on top of the other separated by a layer of fat. The smaller top layer is the deckel.
I'd cook it as you would other parts of the brisket. It has to be slow cooked.
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I endede up roasting it covered in a roasting pan at 315F. I put it down on a bed of mirpoix(sp?) and garlic. I rubber it down with with some liquid smoke and some pickling spice. i put some beef stock on the bottem of the roasting pan cooked it for about 3 hrs and here is the result.