Try trimming less next time brotha, it'll kinda give you a even playing field when it comes to cooking. I take the silver skin off and take out most of the hard fat out were the point and flat join, then turn it over and take down some of the hard fat on the side. That's one hell of a smoke ring brotha, I'm sure it still tasted good. Brisket is the hardest of the meat's to master, happy smokin!
This is all the fat I took off, I left maybe a little less then 1/4 were the point and flat join(hard pocket of white fat).