Flat Half (Bnls), also known as the flat cut, is a lean portion of the brisket. It's usually rectangular in shape and has a layer of fat on one side.
This cut is commonly used for making traditional brisket but it can dry out if not cooked properly. It's best suited for slow-cooking methods like braising, which help to keep the meat moist.
The most common mistake people make with this cut is calling it 10 - Brisket, Whole (Bnls).