I think everyone is wrong about trimming brisket fat before smoking
For a decade, I trimmed my briskets down to a quarter inch of fat cap, just like the old timers taught me. Last month, I left a full half inch on a prime packer for a cookout in Tulsa. The difference was night and day. The extra fat rendered slowly, basting the meat the whole time and giving me the most tender flat I've ever cut. Has anyone else tried leaving more fat on and gotten better results?