Hi all. I'm in need of some brisket help.. I use a big steel keg and have cooked probably 10 briskest so far. I trim it to about a quarter inch and still at the end of the cook when I slice there is still tons of fat. Should I trim more or do people just cut this off at the end... Also my smoke ring or lack of one. Why don't I have one. I have a few pieces with bits of a ring but that's it. I smoke about 250 and have 5 chunks of wood.