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Brisket comes from the lower chest of the cow—a hardworking muscle that’s rich in flavor and texture. Because it’s well-exercised, it benefits from a low and slow cooking process to break down the connective tissue and unlock its tenderness.

Best enjoyed grilled or smoked with your favorite seasoning blend. A little patience goes a long way with this cut, and the result is deeply flavorful, melt-in-your-mouth beef.