Brisket Fat Cap

I'd probably let it set in the foil,as it will continue to cook,soften,etc.

Tom,
Thanks for the info from the forum's reconized brisket expert !! Next time I will leave fat cap on when foiling and take it off just before slicing & serving.

In my CS55 I will foil the whole brisket including the fat cap. I only foil after removing from the smoker. I have never tried or really needed to foil my briskets in the cooker. They all seem to come out excellent if they cook up to 190 and let sit for 2 hours in foil after removing from cooker. I prefer to cut them after they cool down. I then cut the fat cap grainy area or burnt end portion and chop the meat into 1" cubes. I then slice the flat areas normally. This methods works best for me.

Don't know about that "expert" part,but thanks for the kind words.

Although for comps,we may trim more than many othe cooks-but most feel it is a waste of time,at the starting point.

If you think about it from the viewpoint of having several cases of packers going at once,it sure is easier to just clean them up,as you get ready to serve them.

Also,in brisket country,many restaurants just slice and let the diner trim-or consume- as much fat as they like.