big dude
Sous Chef
I have a friend to whom I made the mistake of serving some burnt ends a few weeks ago just to use up a brisket point and now she wants more, more, more. Like most folks, I make them from the brisket point, but I'm not always cooking a brisket with an available point. Any suggestions as to what other meat would work well that I could make her - eg the entire brisket, chuck, etc?