Tough brisket issue!

Hoping to get some advice here - I’m so nervous about ruining this very pricey piece of meat!

I started this recipe yesterday and followed the directions as stated through the second cook.
https://www.epicurious.com/recipes/fo...

But it was still pretty tough - not fork tender by a long long shot. I let it go another 40 min occasionally checking on it, and then gave up for the night when it didn’t seem to be making much difference. I tasted it and it was definitely chewy (also disappointingly bland but that’s another issue, and hoping that defatting the sauce will help since it was very flavorful after the first cook). Also I checked the temp of a few slices and they ranged from 190-202.

It’s now in the fridge and my plan was to defat the liquid and put it back in the oven today for a couple hours at 300. I’m nervous it’s not salvageable, but would love any thoughts if this is the right way to try to force it into tenderness. Thanks in advance!

Nach Waxman's Brisket of Beef

This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families...

www.epicurious.com