The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Brisket can be cooked many ways and is often basted during the cooking process. A tough cut of meat due to the collagen fibres that make up the significant connective tissue in the cut, the brisket is tenderized when the collagen gelatinizes. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.
But this album has little to do with cooking.