"A. Brisket is a cut of beef — taken from the breast and foreshank of the animal below the first five ribs. Brisket is usually sold without the bone, and comes in one of two sections: flat cut, with less fat and a higher price, and the fattier point cut. Because it is a tough piece of meat, brisket requires long, slow cooking to break down the connective tissue that makes it tough. The flavor makes it worth the wait. "
From a WEB site called www.ochef.com

If you don't cook it properly, it is hard to eat and can be tough as a shoe.