In earlier days, beef brisket was considered an inferior cut of meat, and was either tossed out or turned into hamburger. The cooking techniques of the day did nothing to tenderize this tough cut of meat. And then it was discovered that brisket is a real treat when cooked low and slow. Cooking for extended periods at a low temperature breaks down the tough connective tissue in the brisket, releasing its great flavor. In spite of this discovery, the price of beef brisket is reasonable, so it can be an economical choice for feeding friends and family.
with thanks to:http://www.smoker-cooking.com/index.html
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