The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. Beef brisket is a cut of meat taken from the breast section of a cow, located just beneath the first five ribs. It is a relatively tough cut with a significant amount of connective tissue, but when cooked properly, it becomes tender and flavorful.
 
Brisket is popular in many culinary traditions, and it's often associated with barbecue in the United States. It can be prepared in various ways, including smoking, braising, or slow-roasting. Smoking the brisket low and slow is a common method used to impart a smoky flavor and achieve a tender texture. 
 
The two primary cuts of brisket are the flat/navel end cut and the point end cut. The flat/navel end cut is leaner and often preferred for slicing, while the point cut has more marbling and is frequently used for dishes like burnt ends in barbecue. Beef brisket is known for its rich flavor, but it requires careful cooking due to its toughness.