I'd be happy with the fat cap being part of the price, because it's beneficial to the process. But in the case of my piece, it was mostly the fat inside the hunk that I threw away. I just ran across the tutorial here (and 'bumped it'). But now that I've seen that, I now know the piece of meat that I bought was the area where the point and flat converge. So my piece what cut in two by the line of fat that run between them.
I did get mine at Walmart, and it was the only thing they had in the way of Briskets.
Next time, I'll be a choosier shopper.
(But it was yummy, so I"m not complaining too much) ;)
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9