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.
It looks like a poorly made brisket. Or a well crafted piece of leather.
In Germany, we call this Schuhsohle (shoe sole).
Or Semelle de botte in French
Stuk van de deur in Dutch
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