Cutting a raw brisket

[WALLE]

Not to change the subject but how much of the fat does everyone trim off? The fat seem to be very thick in places.

Like Chat said, it is a personal preference. On any cut of meat, I try to leave on as much as I like to eat with the meat. Reason: if you leave on excess fat, which is good for keeping your chunck-0-meat juicy, but then cut it all off for serving, you are tossing all of your seasoning....kinda like tossing all the bark on a butt.

Make sense.?

On beef, I leave about a 1/4 to 3/8" - melts down, has awesome flavor, don't lose your seasoning.