Brisket, as far as my personal experience with it has been, is a southern usa barbeque recipe. It's a way of slow cooking beef, and not necessarily a specific shape.

You take your brisket sauce of choice, you soak a cut of beef, specifically from the cow’s breast or lower chest. In southern grocery stores it's literally labeled 'brisket'. You soak the meat in a cooking pot full of the sauce, and cook it in the oven for several hours. Afterwards, you can slice it, shred it, or whatever to your hearts content.

The slow cooking means that the meat flavor is thoroughly mixed with the sauce flavor. The specific cut of meat and slow cooking also means that, so long as you got the timing and temperature right, your brisket is incredibly soft to eat. Done right, it is also incredibly moist. Badly done brisket is incredibly dry. A lot of chain resturaunts will try to hide this with ass loads of BBQ sauce, but you can always tell.

I usually see brisket served with more barbeque sauce (usually a mix of ketchup, brown sugar and vinegar) but using a gravy instead would not be out of the realm of possibility.

In this case, brisket and gravy, although not common, would be a pretty great test of your cooking skill. Getting the brisket right, and then choosing a gravy that enhances, rather than hides or overwhelms the built-in brisket flavors would actually be a pretty great challenge.

***Edit To answer your actual question, the guy missheard "brisket" when the TV host actually said "biscuit". Very easy to mess up, especially as non-native English speaker.