Brisket is the front breast portion of the cow, specifically from the lower chest or breast area. It is a muscular cut that supports a significant portion of the cow's body weight, which makes it tough due to the presence of a lot of connective tissue. Because of this, brisket requires slow cooking over low heat to tenderize it. It is one of the nine primal cuts of beef and one of the four major cuts used in barbecue. The brisket can be divided into two sub- primal cuts:

• The point: a denser, fattier portion attached to the ribs with lots of marbling.
• The flat: a leaner, more uniform portion with some fat and connective tissue.

Brisket is prized for its rich, beefy flavor and is commonly cooked for hours by smoking or slow roasting to make it tender and juicy.