@meatdad: Breaking down a brisket at home the first tip I’m gonna give you is use a boning knife. It makes it a lot easier to trim the whole entire brisket. The next thing I’m gonna tell you is no this is not short ribs, but it is very similar. you’re gonna get the same textures a lot of the same inner muscular fat. The only difference is the short ribs end up being a little more gelatinous because of the bone and the extra cartilage. But if I’m trying to save some money and still eat good, I’m gonna get a brisket. Turn this baby into ground beef. Just use it as a roast. Turn it into some stew meat slice it superduper thin for Philly cheesesteak or to put in your soup, you could also cook it like a chuck roast a.k.a. a pot roast super versatile and at five dollars a pound. This might be the option. We need right now !