I do not mind the thin layer of fat that covers the flat, but I dislike the seam of fat that separates the point from the flat. If you leave a thin fat cap on the meat, place it down in the box, so it isn't the first thing a judge sees for appearance.
As a CBJ I am to eat the meat and judge as it is presented .....I do not think the fat from a brisket is as flavorful as the fat from a Rib-Eye, so I would prefer just the beef.
If you can't see it during presentation it won't bother the score.