Brining Brisket with Instacure Question

[SuperDave]

Yesterday's brisket was brined with Tony's butt brine and injected.  I thought the end result was good and tender but the texture of the meat was a firm.  I wasn't sure if it was the instacure or the quality of the brisket.  Has anyone else used the brine for a brisket and can comment? 

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[Pork Belly]

The curing salts can affect texture. For small amounts and limited application I doubt the affect would be more than the color change they give you. Likely just a tough cut of meat.

[Elliottbte]

I used the brine on a brisket last weekend, but no injection. Texture is what I expected for slicing when taken out at 199 for 3hr rest.  It was fantastic, smoked with 4 oz pecan and 2 oz hickory. I'm guessing it was quality of the meat as opposed to the process. What temp did you take out at?

[DivotMaker]

It's such a small amount, with limited exposure, Dave, that I'd be surprised if the Instacure affected the texture.  I'm also leaning on the cut.  What grade of brisket was it, and what temp did you pull and rest at?

[TmanEater]

Here was my 1st brisket results (brined and injected):


http://smokinitforums.com/index.php?topic=2581.msg18099#msg18099