Originally Posted by bigabyte
There is usually still some fat on the brisket flats, but you can leave it on or trim it off if you like. Since you're still new at this, trim off all of the fat from the side with the least fat, and leave the fat cap on the other side to save you some work and headache. That way one side will give you great bark, and the other side some fat. Put the fat side down on your WSM to act as a heat shield. .
Hey Bigabyte will I need to worry about cutting this fat off after its cooked? Or will it me so minimal that Ill be able to slice it and not even worry about the fat at the bottom of the slice. I'm having trouble picturing leaving it on.
Weber Performer, 18.5" WSM, UDS.