Just some ideas to get you started.
Better than Bouillon + liquid separated for the grease of pan/foil drippings.
Minors low sodium beef base + Beef Au Jus+ Au Jus prep
True Burnt Ends (burnt tips of the brisket) will rarely help your score. They are usually too tough and usually burnt.
False burnt ends made for the point, if cooked to perfection, will help your score. If not they will pull down the score of great slices.
Don't think that you have to have burnt ends in the box. You don't.
Only but the best stuff in the box.
Better than Bouillon + liquid separated for the grease of pan/foil drippings.
Minors low sodium beef base + Beef Au Jus+ Au Jus prep
True Burnt Ends (burnt tips of the brisket) will rarely help your score. They are usually too tough and usually burnt.
False burnt ends made for the point, if cooked to perfection, will help your score. If not they will pull down the score of great slices.
Don't think that you have to have burnt ends in the box. You don't.
Only but the best stuff in the box.
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