Kamm/Chuck: a cut of beef between the neck and shoulder blade (dictionary+cook book)
Brisket: is the front part of the breast of an animal, or the meat from it (dictionary+cook book). However, it can also mean a style of preparing that type of meat. In Texas (where I live), brisket style meat is marinated over night in a special spice mixture ("brisket rub") and then slowly cooked either inside an oven or barbecued/grilled for hours (up to 12 hours depending on the size of your meat) on slow heat. (And it is really quite good.) Translating it or leaving it in the original really depends on the context.