We go thru quite a bit of ground beef. Burgers, meat loafs & chorizo....Was in Cash & Carry today, thinking about grabbing a Brisket for smoking....but I am a bit leery on it yet. Flat...packer...the different cuts....anyhow, couldn't help but notice the per pound price of Brisket.... If one were to use it for grinding, how much of the fat cap gets removed? Can all of the meat be used? How does it compare, flavor wise, to ground chuck?