SC - idea request

[Siegfried Heydrich]

    I dunno, I can usually find whole briskets on sale at Sam's for $0.88 a
pound, and even with 15% shrinkage from trimming, that's still a really good
deal. You want to trim all the excess fat off before cooking, or you get
more grease than from a goose. I find that the secret to cooking brisket is
fairly low, wet heat for a very long time. It also acts as a flavor sponge,
and is excellent when cooked with strong sauces/spices. Makes an awesome pot
roast!

    Sieggy
>
> I recommend NOT using brisket.  It is cheap.  The problem is you lose a
lot
> of the weight as you cook due to fat loss.  Check around.  You can get a
> good cut of shoulder or even top sirloin for under $2.00/lb.  Some
butchers
> carry shoulder clods... its a boneless cut of shoulder.  These do have fat
> but its covers the outside of the meat.  Cook with the fat on and cut it
off
> before serving. Makes the meat juicy and more tender.