Well, unwapped the 7.25lb brisket I picked up from the butcher yesterday. I had asked for a nice fat cap to be on it. It looks like they had started to trim the fat off and then realized that I had wanted it left on. Half of the brisket has the fat on and half has it trimed off. It must be they tried to make amends 'cause they laid a hugh chunk of fat (at least 1/2") on top of the brisket where all the fat had been trimmed off. Question is, shall I tie the loose fat cap onto the brisket with some cooking twine and go ahead with the cook, or discard it? What are your recommendations?