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dry roasting deckle??

I always make deckle (2nd cut brisket) on the stove, like a pot roast but someone suggested roasting it with vegetable but no liquid. Covering the roasting pan with foil. Has anyone done this? Any suggestions?
Shana Tova

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  1. I could see that working if you did it low and slow along the lines of smoking to raise the temperature of the meat so the collagen melts - if you didi it to fast I see the possibility of a dry piece of meat

    1. This is effectively how we smoke our brisket. You need to make sure there's a decent amount of fat on it or it will dry out. We smoke for 1 hour per pound and then transfer it to a roasting pan sealed with a double layer of heavy duty foil and no liquid and then finish it at 275 for an additional 1/2 hour (or even longer - you won't ruin it) per pound. Starting from scratch you'd want to go 1-1/2 hours per pound (at which point unsealing and checking the internal temp won't ruin anything). there should be enough moisture in the vegetables and the meat itself to get a good braise on (there certainly is on a par-smoked brisket).

      3 Replies
      1. re: ferret

        Is this a stove-top smoke? Can you give more detailed instructions?

        1. re: vallevin

          im curious as well

          1. re: vallevin

            No, traditional outdoor wood smoke. However, leaving it in the smoker all day unattended can lead to a dry result so we do a smoke/roast to save time.

        2. I buy my meat from Golden Glatt West and they have two different cuts of meat, one called 2nd cut brisket and the other called deckle. I tried them both and liked the 2nd cut brisket MUCH better. Both had good flavor but the deckle was too chewy IMHO. I had always thought that they were two different names for the same cut of meat.

          6 Replies
          1. re: SoCal Mother

            Actually they are different parts of the same cut of meat called the brisket - hence 1st cut and 2nd cut - the 1st cut lies on top of the 2nd cut to form the whole brisket - the 2nd cut typically is fattier and will produce a juicier piece of meat - the 1st cut is leaner and typically requires some sort of braise or stewing to get it tender - hence the OP wonderment at the slow roast with no liquid - both cuts have a lot of collagen and is cooked slowly this collagen will melt and add moisture to the meat -

            1. re: weinstein5

              The collagen (which holds muscle fibers together - it's part of what's referred to as "connective tissue") breaks down into gelatin under the right temperature/moisture conditions. That's why the drippings from brisket turn to jelly when you put it in the fridge. The process turns tough cuts into tender ones. Cook it at too high a temperature and you get dry and tough meat; too low a heat and the collagen never breaks down.

              1. re: weinstein5

                Golden Glatt West sells all 3 cuts of meat, 1st cut brisket, 2nd cut brisket and deckle. I have tried the 2nd cut and the deckle and they are different.

              2. re: SoCal Mother

                There is a cut of meat called brust deckle or just deckle that is an entirely different cut of meat.
                The other Deckle is indeed the top of the brisket also know as the second cut brisket.
                Both are stringy and on the fatter side, but after that, they are not the same in taste.
                In my opinion, the second cut brisket is by far the better and tastier cut of beef, especially if it is prepared properly. BTW, it is also great in a cholent.

                1. re: chicago maven

                  Any Yiddish speakers around? Does deckle just mean "roast beef" in Yiddish? When I was a kid we used to buy a roast called "deckle brust." When I got married I asked the butcher (remember butchers?) what it was called in English and she told me "Brisket."

                  We tried both from GGW and although the boys didn't taste a difference, I found the "deckle" to be too tough and the 2nd cut to be perfect.

                  1. re: SoCal Mother

                    Deckel in German means "lid" or "cap".

              3. My experience in New Jersey, is that Kosher Beef beats to its own drum in labeling beef cuts. there are two deckles, but the preferred one is the cap meat on top of the Prime Rib Roast. You can slow roast this and finish under the broiler or on top of the grill. Braising deckles is ludicrous and a waste of money and good beef.

                http://chowhound.chow.com/topics/5873...

                http://www.slashfood.com/2006/02/27/d...

                4 Replies
                1. re: fourunder

                  Most call that part of the rib "top of the rib" and is totally different than both deckles. the only similarity is that they are mostly flat and somewhat stringy, but they taste and cook quite differently. The deckle brust, or as I knew it, brust deckle, is a cut that is actually near the neck of the cow although it means the top or cap of the brisket. The actual top of the brisket is the 2nd cut brisket which is the fattier corned beef that you get at your local deli.
                  It's somewhat confusing but once you have tried them you will see that major difference between each one.

                  1. re: chicago maven

                    Well thanks everyone and sorry about hijacking the topic! I definitely have a strong preference for the 2nd cut brisket. It tastes better, cooks easier and isn't too big to fit into my best pan. (I cook it on top of the stove in what used to be called my "chicken fryer.")

                    To make things more confusing, GGW also sells something called "Picked Deckle." I made it according to their instructions and it came out like really good corned beef. I took the idea of someone on Chowhounds and used the liquid to make split pea soup. YUM!

                    1. re: SoCal Mother

                      That is what the pickled deckel is designed for to be made into corned beef -

                      1. re: SoCal Mother

                        SoCal Mother, would it be possible to get a picture of your "chicken fryer"