Beef brisket is a cut most of us know & love – it is commonly enjoyed in the form of pastrami, corned beef, smoked BBQ brisket and braised beef.

Brisket comes from the well-exercised breast section of the cow, and this means it has a lot of connective tissue. Although this connective tissue means that brisket is tough when cooked quickly, it also means that brisket becomes melt-in-your-mouth tender when cooked with ‘low and slow’ methods like braising, casseroling and smoking. Brisket is also perfect for shredding.