The cut that launched a thousand smokers — and for good reason. Brisket comes from the chest of the animal, a well-worked muscle packed with connective tissue that transforms into tender, melt-apart beef over a long, patient cook. Smoke it low and slow for the full Texas experience, braise it in the oven with stock and aromatics for a classic pot-style brisket, or go the pastrami route if you're feeling ambitious. However you cook it, the payoff is the same: deep, rich beef flavor with a texture you can't get from any other cut. It takes time, but brisket always rewards the wait.