Brisket can be cooked many ways. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in a melt-in-your-mouth brisket. The fat cap, which is 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. Basting of the meat is often done during the cooking process since water is necessary for the conversion of collagen to gelatin.Popular methods of cooking the brisket include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. Smoked brisket is popular in Texas barbecue. Brisket is also cooked in a slow cooker, as this also tenderizes the meat due to the slow cooking method, which is usually 6-8 hours for a 3 – 5lb brisket.