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Background-Adagio-35 t1_jc7n098 wrote

If you want to buy what the restaurants use, call Bonollo's. $5.09 a pound for a gorgeous flat cut trimmed brisket. No waste and all meat.

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Shoddy-Sleep-8832 t1_jc8e5ak wrote

My restaurant we use the whole brisket. That way you get lots of meat from the flat and lots of juicy flavor from the fat from the point as well. In my opinion that's the best way to do sandwiches. It does require some planning though because you can't really slice the point on the slicer until it's thoroughly cooled overnight.

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