Originally Posted by cliffcarter
I agree, "X hours per pound" is a guide to planning and not some hard and fast rule that determines when meat is "done" that must be adhered to at all costs
You are missing my point which, simply stated, is- 8 hours of cooking time was too long thus the meat was over cooked, dry and tough to chew (according to the OP).
It's much deeper than just saying that " 'x hours per pound' is just a guide and not some hard and fast rule". The point you are missing is that the weight is IRRELEVANT. What matters is how THICK the brisket is.
I fully understand your point, I just don't agree with it. You are still stuck on the "X hours per pound" thing as your own statement shows. Here is what you said: "8 hours at 215°(see post #1) is too long for any 2 pound cut of meat." I'd gather that if the brisket flat in question had the exact same thickness, but weighed 9 lbs, you wouldn't be saying the same thing.
Yes, Reed said that the brisket was tough to chew. Guess what ? That's the case when a brisket is undercooked as the connective tissues between the muscle fibers hasn't rendered out.