Tom, thanks for the info.
My original question of whether or not to cut off the brown colored fat was to wonder if it would leave a bad taste to the meat if left on. When I look at pictures in Smokin's Brisket 101 and other brisket posts, the fat cap on those seem to be white and "fresh" looking. The last one I got was fresh - not frozen, 10.08#, straight from the meat packer to butcher shop, still in the cryo pack. On the 'hide-side' of it, the fat and all the surface membrane stuff was brown colored. On the 'interior/chest-side' of it, the fat was nice & white and the meat nice & red. I trimmed-off all the brown stuff which left me then mostly red meat on that side of it. I was concerned this "low-fat" surface now might cause it to be dry, especially the flat end - it did however allow for the later mop sauce to be applied to meat itself rather than the usual ever softening fat cap. After smoking, wrapping in foil with a little au jus, and letting rest in cooler for 3 hours, we cut in and ate away. The point end was great, the flat end was a bit dry - especially the left-over portions the day after. Ya I know, save the end of the flat for soup or chili. For future times, I was just wondering whether or not to trim that brown stuff off?? After anticipating great food for the 15-20 hours or more hours it takes for the smoking & resting process, I would hate to have it be tainted by not prepping it properly.
Pictures from other brisket posts have really helped me - thanks to those that have done so. I now wish I had taken pictures of it "before" trimming so I could show what it really looked like. Ahhh, is not 20-20 hindsight just the best!