Fat on the bottom of brisket flat slices
What do you guys tend to do about the 1/8-1/4 inch (give or take) layer of fat underneath of the brisket flat.
I made some fantastic brisket this weekend (from an untrimmed brisket flat from Costco - see photo!). Two of my guests commented about the little strip of fat at the bottom of each brisket slice.
I loved it b/c I thought it gave it some flavor. But others were seen cutting it off and piling it up.
What's the general thought on this little strip of fat at the bottom of the brisket flat?
Overall everyone loved it but I'm now curious about the fat.