No offense taken Dave. I didn't post it because I couldn't find any info on here about briskets, there's more info here than anywhere else I have found. I posted it just as another source for all of us. I saw it the other day and figured why not add it to the SMF library of knowledge. If a brisket has a good amount of marbling in the meat, I'm not sure it needs any fat on the exterior. Once the collagen and connective tissues break down inside the meat, you got the tender thing whipped. I trim and like my results, however, when I do briskets for my Dad, he specifically asks for the fat to not be trimmed, I think he prefers eating the fat over the meat. He brings them over, throws it on the counter and says rub it and smoke it, nothing else. Lots' of good flavor in the fat.