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Well the best in my opinion would be thin cut med-rare boneless rib eye roast soaked in some au jus. However that is spendy, but a lot of beef is spendy now. I have seen on here for example in this beef forum, cuts of sirloin tip and eye of round that would be great for example. A whole top sirloin would be great as well. Of course one of my favorites would be non-sliced but pulled beef from a nice sized chuck roast. Reinhard
Hello , Wolfman . I will stick with Brisket , although the Eye , Prime and Chuckies are good and so is Scott's Whole Sirloin . But trimmed (after cooking) and thin slicing a Brisket is sooooo good