Stringy Brisket- Why? [moved fro Kosher board]
Twice lately, I have made brisket in the oven and it has come out stringy. I am cutting it against the grain, as always and browning it on top of the stove first. I made a 3 lb. piece( 1st cut brisket) with several onions, ketchup, water, seasonings, etc., my usual recipe and was in the oven for about 3 hours. It was tender, but stringy and other than these two times, it has always come out fine. If any one has any recommendations/suggestions as to what they think the problem is, I would appreciate it.