USDA Choice boneless beef brisket flat cut, a premium quality roast sourced from the lower chest of the cow. The flat cut is the leaner, more uniform half of the whole brisket, making it an excellent choice for those seeking a less fatty option. This cut is graded USDA Choice, indicating high quality with good marbling for flavor and tenderness.

The brisket flat is ideal for low and slow cooking methods including smoking, braising, and slow roasting. For best results when smoking, apply a dry rub and refrigerate for 12-24 hours before cooking at 250°F for 6-9 hours until reaching an internal temperature of 195-200°F. When properly cooked, the meat should droop slightly when picked up with tongs but not fall apart. Before cooking, trim to approximately 1/4 inch of fat cap, square off uneven edges, and remove any silverskin or thick fat patches.