Mixon Brisket

It was mentioned here that BBQ PitMasters Season 1 & 2 is available on Netflix so I've been checking them out. Watched all of Season 1 and enjoyed it. Watched the first show of Season 2 and thought it was silly. I did watch the final show of season 2 and it was ok.

Anyhow, in one of the shows I watched Myron trimming the fat off a brisket. Best I could tell he removed the entire fat cap. I'm curious if anyone knows why he does this. Is it due to his "hot and fast" style or because he is using a Waguy (sp?) brisket that has plenty of fat without the fat cap or what? One of the other competitors does well in brisket (can't think of his name but I recall he had his trailer and smoker painted in one of the shows) and it appeared he was removing most of the fat as well (possibly the meat was laying fat cap down, not sure). So I'm curious why they (or at least Myron) chose to remove the fat cap.

Are you saying he was trimming fat on the opposite side of the brisket from the fat cap? Sure looked like the fat cap......but I could be wrong as I have little experience with brisket.

Thanks for the feedback. I'll have to watch that episode again and double-check what Myron was doing.