Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. It is a relatively tough piece of meat because the animal works it while moving, and it is full of connective tissue. Brisket is made up of two components: the point (or deckle) and the flat. The flat brisket is leaner and usually used for corned beef or pho, while the point brisket is more marbled with fat and is the classic cut used in barbecue. Brisket is one of the nine beef primal cuts and one of the four main barbecue meats.

All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow. This means cooking it over low heat for a long time to break down the connective tissue without overcooking the meat. Brisket can be cooked in an oven, slow cooker, or on a grill.

In summary, brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. It is a tough cut of meat that needs to be cooked low and slow to break down the connective tissue without overcooking the meat. Brisket is made up of two components: the point and the flat, and it is one of the nine beef primal cuts and one of the four main barbecue meats.