this post was submitted on 12 Jul 2025
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You are all awful at identifying cuts, that is lean large grain muscle, probably from the round (leg). Brisket has a small fat cap on the flat even and even if it's just the flat it still has two distinct layers with differing colors.
I meant more that it looks as tough as Brisket that hasn’t fully cooked. If you try to cook it for a while but don’t get to the point where the collagen breaks down it’s as tough as all hell.
I know that cut isn’t actually a brisket cut.
Gotcha, fair enough
gat dangit bobby