I agree with Vinny, I don't trim fat unless it is hard and yellow, or over 1/2" thick. It just isn't necessary. I also rarely buy brisket smaller than 6-7 pounds, as the smaller pieces don't cook up as nicely. Also, a tough brisket usually means under-cooked.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."