The main heat source in my pit is from the bottom, and I cook my brisket fat cap down as a bit of a shield from the heat source, so I leave about 1/4" of fat on that side of the brisket. Otherwise I trim the hard fat and most of the fat between the plat and the point to make it easier to separate them later. On the other side of the brisket I do trim off as much as i can so i have more meat for the rub to adhere to.
Is all of this right? I don't know. Are there other ways to do it? Yep! But this has worked well for me.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend