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Brisket Flats Delivery or Pickup
The Instacart guide to brisket flats
About brisket flats
Perfect for tailgate parties, backyard barbecues, and Sunday dinner, brisket flats are a lean cut of meat with loads of flavor. Brisket flats are a sub-primal cut of the primal brisket area of the steer. The brisket primal is in the chest of the cow or steer. Because the animal walks around and uses the muscles within this primal area, the meat is lean and on the tough side.
A butcher will take a whole brisket and cut it into two parts, the brisket flat and the point cut. The pointcut has more fat, which is called the deckle. The brisket flat cut, also known as the first cut, has the deckle removed, making it leaner. One big advantage of brisket flats is that they lay flat for ease of cooking, and they cook faster than the larger point cut of brisket.
When the brisket is cut, the flat cut makes up the majority of the meaty brisket. Brisket flats are thin with a layer of fat on the top of the meat. The pointcut has more fat and less meat than the flat cut and is generally ground up for hamburger meat.
When choosing the perfect brisket flat, look for cuts of meat with a layer of fat, called a fat cap, covering the top side of the brisket flat. Depending on how much moisture and flavor you want on your brisket flat, you can either leave the fat cap on or trim it down. When you smoke a brisket flat, the fat melts and runs down the sides of the brisket flat, helping to make it juicy and tender.
Brisket flat cooking tips
Brisket flats contain a lot of connective tissue that causes the meat to be tough. Slow-cooking turns this tissue into collagen, and at the right temperature, it melts away to help make brisket flats tender and juicy.
Brisket flats lend themselves well to long, slow cooking after they are marinated. One of the most popular ways to prepare brisket flats is by smoking them. Smoke brisket flats at a low temperature — between 210 to 250 degrees Fahrenheit — with hickory or mesquite wood for three hours. The result will be a delicious piece of meat you'll be proud to share with friends and family.
You can also slowly bake brisket flats in an oven. Place the marinated brisket flat into an ovenproof baking dish, and add onions, garlic, herbs, beef broth, and red wine to the meat. Bake for three to four hours at 325 degrees Fahrenheit. Once you remove the brisket from the smoker or oven, let the meat rest for at least 10 minutes so that it has time to reabsorb the juices.
Check tenderness using a digital meat thermometer: Brisket flats are tender at 190 degrees Fahrenheit, fall-apart tender at 205 degrees Fahrenheit, and can potentially dry out at temperatures above 205 degrees Fahrenheit.
Whether you want a brisket flat to make into corned beef, smoke for a backyard party, or simmer for a hearty meal, save time and make your day a little easier when you order brisket flats from Instacart. Once you place your order, one of our shoppers will pick out a prime brisket flat for you and deliver it within the same day!
Brisket Flats Near Me
Buy your favorite Brisket Flats online with Instacart. Order Brisket Flats from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.
FAQs about brisket flats
As with most meats, you want to keep the uncooked brisket flat wrapped in an airtight container or plastic bag. Place the wrapped brisket flat in your refrigerator's meat drawer where it can keep up to five days before you cook it. To freeze brisket flats, wrap them tightly in plastic wrap and then in aluminum foil to help prevent freezer burn. Brisket flats will keep in the freezer for three to six months.
While traditionally served on St. Patrick's Day, corned beef is a delicious, hearty meal to serve for any Sunday dinner.
Ingredients:
- 3 1/2 pounds of corned beef brisket flat
- 15 peppercorns
- 8 whole cloves
- 1 bay leaf
- 4 red new potatoes, peeled and quartered
- 3 large carrots, peeled and cut into thick slices or cut lengthwise
- 1 small head of cabbage, quartered
Directions:
Place the brisket flat and seasonings into a large soup pot and cover the meat with water. Bring the mixture to a simmer, cover the pot, and simmer the meat for four hours or until tender. Once cooked, remove the meat from the pot, place it on a serving platter, and let it rest. While the meat is resting, add the chopped vegetables to the broth and cook on high simmer for about 20 minutes. Slice the meat across the grain, and serve on a platter with the vegetables.