n.— «I like to remove the first fat cap on top of the pork butt and the meat deckle right underneath this fat cap. This will get you down to the last layer of fat before the outside of the pork butt. This deckle is not very big and is only about 1/4″ thick.» —by Richard W. McPeake Backyard BBQ Jan. 31, 2005. (source: Double-Tongued Dictionary)

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