Brisket Flat
The brisket flat is the leaner, tougher beef cut that separates the pitmasters from the pretenders. It's a testament to patience and skill, rewarding those who master low and slow cooking with rich, flavorful meat. Conquer this cut, and you've earned your place at the barbecue pit.
What Is A Brisket Flat?
The brisket flat is half of the whole beef brisket. This cut is typically leaner and more uniform compared to the point cut. It is located on the lower chest of the cow and is perfect when cooked low and slow.
Brisket Flat Nutritional Facts
According to the USDA, a 6-ounce portion of braised brisket flat contains 334 calories, 56.4 grams of protein, and 10.2 grams of fat.
How To Cook a Brisket Flat
To cook brisket flat, you'll typically want to do one of the following:
Brisket flat delivers terrific flavor as long as you season it well and cook it slowly. Brisket meat is tough if cooked quickly, but when cooked slowly, the intramuscular fat melts and tenderizes the meat.
The long cooking process is ideal for delivering additional flavor to the beef. For the dry heat of smoking, apply a spice rub before cooking. For wet heat methods like braising or boiling, include aromatics and spices in the cooking liquid.
Smoking A Brisket Flat
Smoking is the best way to cook brisket flat on your Traeger. To smoke a brisket, apply a dry rub to the brisket flat and refrigerate for 12 to 24 hours to allow the rub to set. Then smoke at 250 degrees Fahrenheit for 6 to 9 hours until the brisket reaches an internal temperature of 200 degrees.
How To Trim A Brisket Flat
Trimming a brisket flat is a simple but essential process. To start, you’ll need a few tools: a sharp boning or trimming knife, a cutting board, and paper towels.
Steps:
- Prep: It’s easier to trim a cold brisket, so we recommend trimming your brisket flat after chilling for about 30 minutes. When you’re ready to trim, lay the brisket flat side down.
- Remove Excess Fat: Find the fat cap and trim it to about ¼ inch so that you can keep flavor and moisture during your cooking process.
- Trim Edges: Square off your edges by removing any thin or uneven parts around the edges so that it cooks evenly.
- Remove The Silver Skin: The silverskin is a tough, silver-colored membrane found on the meat side. Trim it off by sliding the knife under and carefully peeling it away.
- Final Touches: Remove any remaining thick patches of fat.
Brisket Flat FAQ’s
Is brisket flat a good cut?
Brisket flat is one of the best cuts for smoking. Brisket is considered the king cut of Texas barbecue.
How much does brisket flat cost?
Expect to pay about $10 per pound for USDA Choice brisket flat at your warehouse store, supermarket, or butcher. Specialty cuts like grass-fed brisket may cost $15 per pound or more. At the high end, Japanese Wagyu brisket may go for as much as $75 per pound.
How do you know when brisket flat is done?
Brisket flat should be cooked until it is very tender, but not mushy. Aim for an internal temperature of 195 to 200 degrees. The brisket will continue cooking up to approximately 203 to 205 degrees while it rests. If measuring by touch, pick the brisket up with BBQ tongs. It should droop slightly, but not completely fold or fall apart. Read about how to cook a brisket like a pro.
What is a brisket flat best for?
Brisket flat is ideal for smoking, and is also good for braising, boiling, and other long-cooking methods. Brisket is bad for direct grilling, roasting, or other high-heat methods that will dry out the meat.
What is the difference between brisket flat cut and brisket point cut?
The brisket fat cut and brisket point cut (or deckle) are two different parts of the brisket. The flat cut is thinner and slightly leaner than the point cut. The point is traditionally used for old-fashioned corned beef.
Why did my brisket flat dry out?
Dry brisket flat meat is caused by high temperatures during cooking. If you used an indoor oven or traditional smoker, your brisket may have been too close to the heat source, or your cooking area may have hot spots.
Can brisket flat be cooked from frozen?
Brisket flat must be fully thawed before cooking. Never cook it when fully frozen. The frozen parts of the meat will warm to temperatures where dangerous bacteria can form.
Does brisket flat need to be trimmed before cooking?
Brisket flat has a thick layer of fat that a butcher will usually trim. Leaving a thin layer of fat helps the meat stay moist. If the layer is too thick, the meat will take longer to cook, and may have an unpleasantly greasy texture.
At Traeger, we recommend leaving a quarter-inch layer of fat. If your butcher left a thicker layer, you may want to trim it.
