How much fat should I leave on brisket?

Daddyo

I'll be picking up a packer's cut brisket tomorrow at a butcher's shop. He'll cut the chest off the cow while I watch. Last time he asked me how much fat I wanted left on. I didn't know how thick a layer was needed, so I got too much (which I paid for) then trimmed it at home. I have no recollection of how much I left on, only that I took a lot off.[p]How thick a layer of fat should I request? 1/8"? 1/4"? More? Less?

Rumrunner

Daddyo, "IF" you are going to have it trimmed, go with ½ inch.

Chuck

Daddyo,[p]Where are you getting your brisket? I get mine at Bringhurst but I am always looking for options.[p]By the way, I have done them everywhere from untrimmed to totally trimmed with some hunks of fat set on top with good results. [p]Chuck[p]Chuck