Deckle · Second cut · The burnt ends muscle — from the Brisket primal.
The thick, heavily marbled half of the brisket that sits atop the flat. Rich to the point of decadence, the point is the source of burnt ends — cubed, glazed, and returned to the smoker until they eat like beef candy.
What It's Called
United States: Brisket point, Deckle, Second cut, Fat end
Australia: Point end brisket
United Kingdom: Brisket point
How to Cook It
Smoke → burnt ends: Cube at 195°F, sauce, back in until lacquered.
Chopped brisket: The sandwich standard — point meat chopped with bark.
Braise / confit-style: Its fat content laughs at long cooking.
Signature Dishes
Burnt ends, Chopped brisket sandwiches, Brisket tacos, Brisket chili
Points are often available separately for burnt-end programs — a high-margin BBQ special built from the trim side of the packer.