not for burnt ends

[mosparky]

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.

 

[mneeley490]

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