Re: The Raw Brisket Flop Test For Tenderness
Just thought of a good description of the raw texture differences in briskets that I have noticed just by squeezing or poking them.
The firmer more dense briskets have a texture similar to a rump roast or eye of round. The softer briskets feel more similar to a chuck or sirloin.
Remember this is the MEAT texture that I am referring to not the fat.