Fat on the bottom of brisket flat slices

[armor]

I always leave it.

 

[NickTheGreat]

I trim mine off, but don't get carried away with it. A little bit is fine, but I don't want 3/8" of fat on there.

 

[Stoke&Smoke]

If it's a competition, I remove most, if not all of it. Otherwise, I'm in the fat=flavor camp!