Brisket Flats Delivery or Pickup

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 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!