you don’t stop cooking a brisket when it reaches the internal “done” temperature we associate with tender cuts of beef like a Porterhouse steak or even a tri-tip roast. A brisket is not edible if cooked
Briskets are cut longer and narrower today than in years past.Beef processors figured out that the edge of the brisket could be sold more profitably when left attached to other more expensive cuts of meat, so briskets got narrower. To make up for the loss, briskets are now cut longer, ...