Yerye Housen (Vascular Access)

The brisket comes from the lower chest or breast section of the cow. Essentially, it's the animal's pectoral muscles.

These muscles support a huge amount of the cow's body weight, so they get a major workout. This develops a lot of tough connective tissue and strong muscle fibers. That’s why you can't just toss a brisket on the grill like a steak; it would be incredibly chewy.

However, that toughness is its greatest strength. When you cook it low and slow for many hours, like when smoking or braising, all that connective tissue melts down. It transforms into rich gelatin, making the meat incredibly juicy, tender, and flavorful. It's a cut that truly rewards patience.