Brisket is perfect for cooking low & slow. Brisket is a very large cut of meat from lower chest of a cow and is made up of two different muscles: the point and the flat. The point cut is the fattier part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.
Brisket is known to be one of the tastiest low & slow cuts available and when cooked correctly it can be extremely rewarding. It is perfect for shredding as it literally pulls apart when cooked.
