Brisket, which comes from the lower pectoral area of the cow, is known for its toughness due to the high amounts of connective tissue it contains. It's made up of two cuts — the flat cut and the ...

Brisket is fussier. Even with a mantle of fat covering more than 10 pounds of beef, if you don’t nail the technique, you’ll know it. Undercook it and this naturally tough cut of beef is going ...