The brisket is located on the underside of the animal below the chuck primal and is also known as the breast meat, which extends from between the forelegs to the thin flank. Each carcase has two briskets. It includes part of the breast bone and the lower ends of ribs 15. Braising and stewing are the preferred methods of cooking brisket, but it can also be slow barbequed on a kettle style BBQ (American BBQ) with regular basting.