deckle
n.— «Though John Ross, head of the society’s contest-sanction committee, contends that “burnt ends come from whatever’s burnt,” be it beef or pork, the specialty derives from the point—also called the deckle or nose—the smaller, fattier chunk of meat that tops the brisket.» —“Crossroads Of ‘Que In Kansas City, Wisps Of Wood Smoke Lead To Barbecue Opportunities” by Andy Badeker Chicago Tribune Sept. 27, 2000. (source: Double-Tongued Dictionary)
Further reading
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