Brisket (Flat) | G1 Certified Tongue it stays naturally tender and

it stays naturally tender and juicy

but usually for 55–65 days

pristine waters of the Marlborough Sounds in New Zealand

Should I trim the fat cap before cooking

This cut is essentially a pork chop with the rib bone left in

Brisket (Flat) | G1 Certified Tongue it stays naturally tender andTake a look at this video and see this Brisket in action! The Lean, Consistent Cut for Precision Smoking When most people talk about Brisket or buy it at the grocery store, they are thinking of a Brisket Flat. But in reality, this is just half of a whole Brisket, which includes both the flat and the point and weighs on average about 16 lbs. This is the Brisket Flatthe deep pectoral muscle from a boneless brisket. You could call it the lean part of the