https://firstwefeast.com/eat/2015/07/bbq-slang-101 Pit Boss Also heralded as the pitmaster, this is the sweaty, greasy badass who presides over the red-hot coals to create smoky, char-encrusted proteins of perfection. Deckle The smaller muscle of the brisket (also referred to as the point), the deckle is a fatty, marbled cut preferred by brisket aficionados. Fat Cap A thick layer of fat between the skin and flesh. Its presence ensures a piece of meat is flavorful and tender. Whether brisket should be cooked with the fat cap up or down is a long-standing debate among pitmasters. Burnt Ends These morsels of smoked brisket—crispy, fatty bark bits (see below)—are a delicacy, particularly in Kansas City.…