The Only Way to Cook Brisket Flats

[pkadare]

The best way to cook brisket flats; smash burgers, regular burgers, meatloaf, bolognese sauce, shepherd's pie, etc. Two flats, 16lb of yummy 80/20 ground beef. Saving the points for pastrami.

[DaveD]

And that, as they say, is that!

[Thunder77]

Makes me wish I had a meat grinder

[mrteddyprincess]

I trim off the really thin part of the flat, but you're making me rethink trimming off all parts of the flat that would dry out before the point is done cooking and making delicious ground beef!

[jfmorris]

pkadare are you adding extra fat by weight to get 80/20 ground, or do you feel the flats are 20% fat content already? I like this use for the flat, but just curious about how to get the 80/20 ratio.

[pkadare]

I've always been satisfied with just using the flat as it comes out of the cryovac. I also don't bother trying to cut along the seam between the point and flat, I just eyeball it to ensure I get all of the point with as small a bit of the flat as I can underneath it and then simply slice it straight through. Seems to work for me.

[Huskee]

Agree to disagree

[glitchy]

I actually like the flat better than the point usually. However, with the price of ground lately, if I came across $1.99 brisket like others have recently, I’d probably buy one just to grind and another to cook whole.