Beef · Brisket
Brisket Flat
The leaner, flatter half of the brisket. Slices neatly after slow cooking but dries out if overcooked.
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| Animal | Beef |
|---|---|
| Section | Brisket |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | first cut brisket, flat cut brisket, thin cut brisket |
Best ways to cook it
- Smoke
- Braise
- Slow cook
- Roast
About this cut
What it is and how to use it
The flat is the leaner half of the brisket, with a uniform thickness and a thin fat cap. It slices cleanly, making it the choice for corned beef and neat barbecue slices. Because it has less internal fat than the point, it needs careful, moist cooking to stay tender. It can be smoked, braised, or slow cooked.
Cook’s tipKeep the fat cap on during cooking and wrap or braise to hold in moisture. Cook until probe-tender, then rest and slice against the grain.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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