Brisket is a cut from the lower chest of the cow and is a very tough and cheap cut. It supports about 60% of the cow's body weight which is why is has so much connective tissue. There are two basic cuts of brisket, the flat and the point. The flat is broader and pretty lean while the point is fattier and pointed.
Brisket requires long cooking times, usually in a moist environment to break down all the connective tissue and render it ready to eat. It has a low fat content, except for the fat cap, and is not very flavorful, which is why flavors are often added during the cooking process through spice rubs, smoking, curing, and sauces.
Brisket is very common in BBQ, especially in Texas, where it is often covered with a spice rub and then smoked for several hours. In Kansas City they will take pieces of the smoked brisket and return them to the smoker to make burnt ends.
In Jewish cooking the brisket is often used as a pot roast and braised or stewed for several hours which is a very popular holiday meal ofter served at Rosh Hashannah, Passover, and Shabbat. It is also popular when cured, when it becomes corned beef, which is also a traditional Irish dish. It can also be smoked after the curing process which creates pastrami.
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