Here's picture of the leftovers from tonight (yeah, its a day old, not the best looking at this point - well, to be honest, wasn't the best last night either 
):
So, hmmm, if you look here:
http://www.amazingribs.com/recipes/b...s_brisket.html
it had that extra layer on top when cut (the piece marked B). And that layer was much more tender than the body of the meat (A). So I think it was a packer's cut.
If you look here:
http://www.virtualweberbullet.com/virtualbrisket.html
The whole thing, uncooked, was not nearly that thick. It was uniformly maybe 2 inches thick across the length. The 2ndary layer was fairly thin.
It was much wider before I started cooking, shrunk a lot, unlike the photos from the other site. I didn't get a huge amount of smoke from the smoke pan. The liquid pan was boiling gently but not avidly. So I'm guessing one of:
1) not enough moisture under the hood, hence the shrinkage and the toughness?
2) just a poor slab of meat, find a new butcher?
):So, hmmm, if you look here:
http://www.amazingribs.com/recipes/b...s_brisket.html
it had that extra layer on top when cut (the piece marked B). And that layer was much more tender than the body of the meat (A). So I think it was a packer's cut.
If you look here:
http://www.virtualweberbullet.com/virtualbrisket.html
The whole thing, uncooked, was not nearly that thick. It was uniformly maybe 2 inches thick across the length. The 2ndary layer was fairly thin.
It was much wider before I started cooking, shrunk a lot, unlike the photos from the other site. I didn't get a huge amount of smoke from the smoke pan. The liquid pan was boiling gently but not avidly. So I'm guessing one of:
1) not enough moisture under the hood, hence the shrinkage and the toughness?
2) just a poor slab of meat, find a new butcher?
