Want a better Passover brisket? You need to know your cuts

Though most of my brisket experience has been spent at the smoker or the grill, I have fond memories of braised brisket, which I usually enjoyed during Passover with my Jewish relatives.

Most butchers end up grinding the point for burger meat, mistakenly (at least in my mind) assuming people won’t want a fattier cut.

If you don’t have a butcher in your neighborhood who can provide this for you, you can order the point from any number of online retailers, including Master Purveyors (one of the largest sellers of meat in the country).

Though the recipe is written for an oven braise,

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