If you’re eating brisket in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by ...

At the meat markets of yesteryear, a boneless brisket would have been a special order. If beef was arriving as a half carcass, there would be no need for the butcher to remove the bones before ...