The Flat Cut is the show-off of the brisket. It’s the rectangular, uniform piece you see in grocery stores. It looks perfect, like a meaty brick.
But here’s the catch: it’s lean. Very lean. That means less fat to keep it moist during a long cook.
You have to be a smoking ninja to pull this off without turning it into shoe leather. One degree too hot? You’ve got beef jerky.
Funny Fact Alert
Flat cuts are the divas of the meat world. They’ll dry out if you look at them wrong. Thin slices are your only friend here.
Slice it against the grain, or you’ll be chewing for an hour. Your jaw will thank you later.
