Cut from the underside right behind the "regular" brisket, the "navel" or "navel brisket" cooks up wonderfully as a substitute for brisket in most recipes. It is pretty similar to pork belly in its cooking properties - it is great in a slow cooker or smoker.
Here's a recipe Garth came up with for this cut. It's really, really tasty...
Photo Credit - Normandy Alden
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