The Brisket cut comes from the chest area of a cow. Its typically considered a tougher cut of meat because they are highly used muscles during a cows life. The brisket became a popular BBQ cut in the 1900s and is now renowned as a perfect cut for slow roasting or smoking. The whole brisket is often divided into two cuts: The point brisket is the section of brisket closer to the cow.s rib cage, which is thinner, fattier, and more marbled than the Flat cut.