I'm dying to try corning my own beef, and time is running out if I'm going to do it in time for St. Paddy's Day. I'm not a member of Costco or any similar warehouse-type places, and I've never seen brisket at any of the six closest grocery stores to me; there's also a painful lack of "real" butcher shops in my vicinity.
So. From what I've gathered, both from general knowledge and reading previous posts on the topic, the only alternative ever given for brisket is round... and even then, round is a poor substitute. I can't imagine trying to use round... strikes me as one of the leanest and least interesting cuts, somehow.
Could I get away with a boneless blade? I see those around fairly often. Would that be my best bet? The other braising-type cut that I often see around here is cross rib... but that seems leanish too.
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