Originally Posted by Q-Dat
A while back I was cooking a brisket with a small point. I wanted to have plenty of "burnt ends for everyone, so I bought a couple small chuck roasts and gave them the same treatment as the point. Well I did them all in the same pan, and when all was said and done I could not tell which was which.
True, I some times chuckle when I think of some one paying more for point than chuck. (1/3 of people will insert the word will after chuck)