zetastrike

I'm doing it the same way.  I just took it out of the oven.

It was tougher than the brisket from the local bbq joint.  It wasn't overcooked, I think brisket is just like that unless slow smoked.

I haven't noticed it being particularly tough when prepared that way. I know that slicing it "on the diagonal" helps with that (not that I've personally sliced it, I just eat it ?).