Brisket turning question

[mgwerks]

I guess I'm one of the strange ones (yea, like that's news :crazy but I not only split the point from the flat, I also trim both caps down to about 1/4 inch prior to cooking.

As for slicing, I slice across the grain and put the slices in my box with what ever fat that is remaining (usually not much more than 1/8 inch) down. I just figure that since fat transfers flavor in the mouth this helps.

I used to cook them whole, but now I too split the flat and point, and then remove almost all the exterior fat from both pieces. I cook them panned, with no reduction in smoke flavor or taste.