[grilling24x7]

Hey guys,
I've never seen a brisket with this much fat all over. It's a 15 lber.

My plan is to find the "top" and then trim all the top fat off. Then trim the bottom fat to about 1/4 inch-1/2 inch.

My smoking plan is to smoke this on the UDS for about 7 hours and then foil till completion.

Any suggestions or comments? I've never bought a brisket from this supplier before. They sell amazing dry aged beef so I can only imagine this will be a fantastic brisket, just as long as I can figure out the fat issue.

Thanks,

John