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Beef brisket is a large, flavorful cut of meat that comes from the lower chest or breast of the cow, just above the front legs. It is a well-used muscle, which makes it naturally tough with a good amount of connective tissue and fat. Despite this toughness, beef brisket is prized for its rich, robust flavor and its ability to become incredibly tender and juicy when cooked properly.

Brisket is often prepared using slow-cooking methods like smoking, braising, or slow roasting. The long, low-temperature cooking breaks down the tough fibers and collagen, resulting in a melt-in-your-mouth texture. It’s commonly associated with barbecue, particularly in Texas-style smoked brisket, but it’s also used in other traditional dishes like corned beef, pastrami, or braised dishes like Jewish-style pot roast. The two main cuts of brisket are the “flat” (leaner) and the “point” (fattier), with the point being more marbled and flavorful.