- Joined Nov 28, 2010
I do allmost the same as al, But after leting mine rest for a few hours i put it in the fridge over night then 2-3 hr steam the next day b4 slicing. The steaming seems to help the tenderness alot.Yours looked very good. As to the toughness. I usually take mine to 165 degrees then foil with beer & then to 205. Wrap in towels in cooler & let rest for a couple of hours. Then in fridge and slice thin against the grain when cold. It should melt in your mouth. They cook much like regular brisket, some take longer than others. I've had them go anywhere between 8-17 hours. They tend to stall just like flats.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.