It seems that, in my current locale, I cannot easily get hold of a 3-6 lb. brisket like I'm used to cooking. As far as I can see, my options – short of the occasional VERY expensive kosher-certified brisket – are either a thin 2 lb. center-cut brisket whose fat cap appears to have been trimmed away, or some larger beef roast, like a shoulder cut, that would have approximately the same character as brisket. All I want is to make a nice <i>heymish</i> braised brisket to go with some kashe varnishkes. Given my choices, which would work better: doubling up the trimmed-down center-cut briskets, or some other cut big enough and tough enough to mimic the brisket I grew up eating?
Please help: I'm pining away for a taste of home in this frigid weather.