Hold the phone, I'm coming over if your making brisket!
With time and the right cooking method, one of the toughest cuts of meat can become sooo delicious.
The brisket comes from the chest of the cow which is comprised of the pectoral muscle- supporting much of the animals weight.
The key is long, low temperature cooking- think smoking or braising. But when its done you wont be able to just have one slice.
Great for larger gatherings since the cut can feed a lot of people. We will typically smoke one for the holidays!