When you take a traditionally tough cut of meat like beef brisket you have to take the time needed to help the muscle fibers relax and then finally give in to submission.

The brisket comes from the front chest muscles of the cow. It is a very lean and highly exercised muscle so unless it is braised or slow roasted it will chew like shoe leather. Cooking it for a long period over low heat will create a tender, juicy and amazing flavour sensation.