A cut of beef from the chest or breast area of a cow, which is tough but becomes tender and flavorful when slow-cooked or smoked.
From Old Norse 'brysk' (to break), referring to the brittle quality; the cut became especially important in Jewish and Texan barbecue traditions.
Brisket's transformation from tough, cheap meat into a prized delicacy through slow-smoking reveals food wisdom—what were once 'waste' cuts fed by poor communities became celebrated in barbecue culture, showing how technique and time can make magic.
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