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Old 03-24-2009, 07:35 PM   #1
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ISO help cooking deckel roast

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?

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Old 03-24-2009, 07:44 PM   #2
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I am not sure what a deckel roast is, but I might cook it like you would make a pot roast. Serve it was a side of garlic mashed potatoes and whatever vegetable you want.
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Old 03-24-2009, 08:19 PM   #3
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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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Old 03-24-2009, 08:23 PM   #4
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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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Old 03-25-2009, 12:03 AM   #5
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most the recipes call for the brisket to already be pickeled. Can I pickel it myself in 2 days?
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Old 03-25-2009, 04:50 PM   #6
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Not in two days. The pickling makes a fresh brisket into a corned beef brisket. You can cook it as a fresh brisket as you would a pot roast.
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Old 03-26-2009, 06:43 AM   #7
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how would you cook it if I your planning on serving it sliced and cold?
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Old 03-26-2009, 07:04 AM   #8
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Here's a recipe that might work for you.
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Old 03-27-2009, 06:42 PM   #9
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and in the end

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.

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Old 03-27-2009, 06:54 PM   #10
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Wow, Dan. That looks great! How'd it taste?
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