I rubbed a brisket on Wednesday, put it on the smoker Friday at 8:00 am, separated the point from the flat at 170. Cubed the point and placed in a pan with a bit of BBQ sauce, returned the cubed point and flat to the smoker. Smoked it till 5:00 pm when the flat reached 180 pulled and placed the flat in an aluminum pan with liquid and covered. Smoked for another 3 hours. Removed the meat from the smoker, re-wrapped everything up and placed in the oven at 300 for about 3 hours till the flat reached 210. Placed in an ice chest with towels the rest of the evening and removed the still warm brisket from the ice chest at noon on Saturday.
It was the most beautiful brisket with the best smoke ring and taste I can ever remember having. But it was tough and stringy. I sliced against the grain and the meat would fall apart but burnt ends and flat where still tough and stringy.
This morning I placed the leftovers in a cast iron pot, covered with thinned out BBQ sauce and placed on a low fire for over 5 hours, just had some more of the best tasting, stringiest, toughest brisket I have ever eaten. It got better but is still disappointing.
Can anyone point out anything I missed or did I just get a Tough Brisket? When I picked it out I used Dutch's trick of lifting it from the middle and seeing if it was flexible. I trimmed the fat cap to about 1/4 inch.
Thanks for any insight