I usually buy the big honker untrimmed briskets at our local market. Before I throw it in the smoker I prefer to trim off some of the fat pad, so after it's done I don't have to cut through so much fat and goo. However, I'm concerned that removing so much of the fat may contribute to a dryer brisket. Should I just leave it alone and not worry about trimming?

I have a CS 50, so far, nothing but good results. . .

Joel

Joel - The more fat cap, the better. Keeps the finished product jucier and more flavorable. If the brisket is cooked to the correct doneness, the fat can easily be scrapped off with the carving knife leaving an underlying delicious piece of beef

Welcome to the group, glad you joined in the fun.

When it's done right, the brisket fat will have the consistency of "goo" (that's the official term) and you can just push it off.

About the only think I trim off would be the yellow, tough fat. You'll know it when you see it.

You can also try to trim some of the fat between the point and two pieces of the brisket. That way, when you slice into it, that fat will be gone. It's a little tricky, but after a time or two, you'll see it. I'll have photos when I update brisket 101.

Smokin'