If you have some Knife Skills, do it yourself and freeze the trim to make Texas Hot Links or other sausage. I have yet to get a good result with a Brisket that has all the fat removed. Some guys trim the hell out of them for more Bark and get good results. If it is more than $.50 a pound higher, I would do the knife work myself, but then I have been cutting meat more than 40 years...JJ