Beef Brisket is a cut of meat from the breast or lower chest and can be cooked many ways. Popular methods in the Southern United States include rubbing with a spice rub or marinating the brisket, then cooking slowly over indirect heat from charcoal or wood. Additional basting of beef brisket is often done during the cooking process. The fat cap often left attached to the beef brisket helps to keep the meat from over-drying during the prolonged cooking necessary to break down the connective tissue in the meat. A hardwood, such as oak, pecan, hickory, or mesquite is sometimes added, alone or in combination with other hardwoods, to the main heat source.