The brisket flat is the leaner, more uniform portion of the beef brisket, located beneath the fattier point cut. It is a rectangular, relatively even-thickness cut, making it ideal for smoking, roasting, braising, or slow cooking. While it has less marbling than the point, it still contains enough intramuscular fat to stay tender and flavorful when cooked low and slow. The brisket flat is prized for its ability to be sliced into neat, uniform pieces, making it a popular choice for barbecue, corned beef, and deli-style sandwiches.