Originally Posted by thillin
With chopped beef, you can offer it wet(sauce mixed in). Could be a way to save a brisket that is a tad dry.
Yep, I agree....though that hasn't been the case yet. The problem I have is that I slice a bunch of nice brisket, and in the fumble from heat to table...it gets broken.
Also, I'd rather use all of the brisket, I don't mind putting burnt ends into the fridge.....I mind trying to find new recipes for the brisket I don't think is fit. I think I need to change my attitude. ;-)