We need a diagram of how you are cutting the briskets to get the steaks and roasts. Also, is the brisket from your market actually a different cut than the TX brisket?
Briskets in Texas are one of the more expensive and least tender cuts sold. How do you cut "steaks" or "roasts" from it, and how do you cook them since they are so "fatty" and notoriously so tough they have to cook slowly almost overnight until tender? Perhaps we just have bad beef?
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