Brisket comes from the lower chest of the animal and consists of two muscles — the flat and the point — separated by a layer of fat. It is one of the toughest cuts due to the high amount of connective tissue, but transforms into meltingly tender meat after 12 or more hours of low, slow cooking. It is the cornerstone of Texas barbecue and Jewish holiday cooking.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Brisketprimary | The definitive Texas barbecue cut, smoked low and slow for 12-16 hours |
| 🇬🇧United Kingdom | Brisket | |
| 🇲🇽Mexico | Pecho | |
| 🇦🇷Argentina | Pecho | |
| 🇫🇷France | Poitrine | |
| 🇪🇸Spain | Pecho | |
| 🇵🇹Portugal | Peito | |
| 🇧🇷Brazil | Peito | Used in Brazilian churrasco, slow-cooked over wood fire |