My second brisket in a row just came out extremely tough and un-brisket-like! I bought a 3.34 lb first cut brisket, browned it on the stovetop for 5 minutes on each side, then cooked it covered in lots of tomato, wine and mushroom liquid on 350 degrees for a little over 2 hours. Help, food experts! What have I done wrong?
You deserve a cookie.