I asked the butcher here in Chicago when I was buying a deckl for my mother because I had choice - chuck deckl *what my mom wanted) and brisket deckl - and I was told the chuck deckl as the name implies is form the chuck roast - has more connective tissue and fat and makes a juicier corned beef. The brisket deckl is the first cut and as others have said will be drier - also here in chicgao the chuck deckl is substanially cheaper by $4 per poind
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