mikes1212
Full Fledged Farker
- Joined
- Jan 11, 2014
- Location
- Chantilly, VA
You blokes down-under are a hilarious bunch. I can't wait to get back there for another visit! looking mighty tasty! :thumb:!
The proper term as I understand it for the bone in brisket is the "deckle"
Deckle ON is what Buccs has got, although it's not what you would call a full packer. In the US, you get what would be called "deckle off" which typically consists of the two muscles, point and flat, that are sold wither as a whole peice or already cut to smaller peices for braising etc..
The main thing is that the result is delicious. Last time I did a brisket, I asked the butcher what he was going to do with the bones. He said I could have them, so I cooked the bones underneath the packer. I swear the bones were better than the brisky itself!
Cheers!
Bill