Flat Cut Brisket

Brisket is a primal cut in the forequarter of the carcass. Cut from the chest of the animal, the brisket contains frequently used muscles and has a distinctly beefy flavor. Briskets include a hard layer of fat that separates the bone from the pectoralis profundus muscle called the deckel and are generally sold with it removed. Briskets contains two major muscles, the deep pectoral (flat cut) and the superficial pectoral (point cut). A flat cut brisket has a nice, even layer of fat and is cut to a uniformed square. This is a good alternative to buying the entire brisket, which can be hefty. Like its parental cut, flat cut brisket requires a long, slow cook to transform collagen into gelatin. The flat cut brisket is the most common and most popular cut of brisket.