Fat Cap Quandary!

Nu-Guy

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?
Thanks, NG

Nature Boy

Nu-Guy,
Just lay it on there. You might want to cut it to about 1/4 inch thick. It'll do it's job of basting the chunk-o-chest while it cooks.[p]Happy brisket
NB

Cat

Nu-Guy,[p]I agree with NB. You only need about 1/4" on top of a brisket. For extra flavor put some of your rub (if you're using one) on the meat before laying the fat over it, & score the attached fat so the rub will reach the meat in spots.[p]Cathy