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not for burnt ends

post #1 of 2
Thread Starter 

I was wanting try something but didn't know what it was called or even how to discribe it. Lurking around here, I discovered Burnt ends. Sounds very much like what I had in mind.

 I see where they are traditionaly made from brisket, but sometimes from chuck ( I assume from the neck roll ).

 

 Any suggestions what NOT to use ?

 I work in a grocery meat dept and can arrange to get my stew meat exclusively from just about any cut.

post #2 of 2

It would have to be something fairly fatty, like a chuck or the point end of a brisket.

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