My son buys meat from a farmer near him. Organic grass fed beef. He has had us down for ribeyes that were very very good. He has also brought us pork that was very good. Son, DIL, and grandson were in for the weekend and brought a brisket flat. beautiful dark red meat. We rubbed it down Friday night and kept in fridge until Saturday morning. Put in in the smoker sat morning and ran at 225-230 until the internal temp was about 165 in the thickest part, wrapped and put in the oven to finish at 225. Pulled it when the thicker end was 200 and thinner end was about 205. Let it rest in a cooler over 2 hours. Most disappointing thing I have ever cooked. The meat was tough and dryer than a fish turd in the desert. It had a great flavor but was almost inedible. Seemed to have almost no fat in the meat. I should have suspected something when the drip pan had almost nothing in it.
Is this common in grass fed beef or just a bad piece of meat or did I screw it up?
Is this common in grass fed beef or just a bad piece of meat or did I screw it up?