Nothing is set in stone.
I just did 2 briskets.
One was pretty lean and I left most of the exterior fat on it.
The other was as marbled as some Wagyu I have cooked, so I trimmed most of the exterior fat off of it.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.