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brisket question

Doug in EggmontonDoug in Eggmonton Posts: 1,999
edited 6:17PM in EggHead Forum
I just picked up a whole brisket (first one I've ever seen here). My plan Is to steal 2 pounds from it and grinding that up for flood burgers. Then the remainder I would cook next weekend. The question is, where should I take the ground from, the flat or the point?




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