The beef brisket flat, also called the first cut, is the thinnest cut of meat in the whole brisket.
Beef Brisket Flat (4 - 5 lb.)
A Beef Brisket is really two muscles - the point and the flat. The point, also called the point cut or the deckle, is the fatty part of the brisket. The flat, commonly called the brisket flat or the first cut, has had the deckle removed making it lie flat, and making it a much leaner cut of meat.
The beef brisket flat is leaner and healthier. The uniform thickness and tough nature of the cut make it an ideal choice for cooking over a low-and-slow smoke.
All of our beef briskets have a 0.25 inch fat cap on one side keeping the brisket moist, juicy, and flavorful when cooked.
Our Beef Brisket Flat is blast frozen in its raw form and then quickly vacuum sealed to ensure the freshness of the meat. Shipped frozen. Upon receiving your product, place it in the freezer immediately. Thaw 24 hours prior to cooking.
How To Smoke A Brisket
How To Smoke A Brisket:
- Heat smoker to 225˚using a competition blend for a pellet smoker, post oak for stick smoker.
- Pat the beef brisket dry. Rub the entire brisket flat with a tablespoon of yellow mustard.
- Season liberally with Dickey's Beef Brisket Rub on all sides, approximately 3 tablespoons.
- Place the beef brisket on the smoker.
- After 30 minutes increase the temperature to 275˚. This method ensures the meat will not be shocked by intense heat and sweat.
- Cook the beef brisket until the internal temperature is 195˚.
- Remove from the smoker and allow to rest for 45 minutes in a cooler.
- Once rested, slice against the grain and serve.