I have read a few posts recently warning against using some more expensive cuts as replacements for cheaper ones. I'm sure the idea is ridiculous for those that have a wide variety of cuts to choose from, but I sometimes have to buy meat from a grocer rather than the local farm we usually buy large quantities. They generally don't carry the cheaper free range or larger cuts, and I ended up buying 2 very large, fat on "filets" (strip loin, I believe?). My husband wants brisket type meat to enjoy for several days while I'm out of town. Will this be a fiasco, tough and tasteless? The price of the cut is irrelevant, since it was the cheapest of what was available. I don't want to cut it into steaks, but want to braise or BBQ or slow cook. Would it be better if I cubed it rather than cooking whole? Suggestions?