Brisket questions (??)

RLA

Heard so much about doing a "chest o'brisket" that I wanted to see what I was missin. I went two different markets, both had it for $3.99/lb., but one store said they got their brisket from the "point" meaning that almost all the fat was trimmed off it...at the other...it was fresh, but packaged with a layer of fat on one side. Does it matter? That one butcher really felt that their product with no excess fat was the way to go...what do you guys think?
Bob

Smokey

RLA,[p]FAT, all the way! The fat cap helps keep brisket moist durring a nice long cook/smoke. Hope Nature Boy will chime in and give his expert advice![p]Smokey

Dr. Chicken

RLA,
Smokey is tellin' you the straight scoop! No poop! Read your e-mail![p]Dr. C

Nature Boy

RLA,
Fat good. Listen to dem boys.
NB

Marty

RLA,
I buy my briskets with the fat on and trim it up some. A layer of fat will protect the meat and keep it moist, but I usually trim it down to about a quarter to a half inch thick. Here in San Antonio, we are able to buy brisket for less than $2.00 a pound and on sale for $.99 a lb. Don't be afraid to buy a cryovac package, with JJ's rub and a long slow cook, they still turn out great. Good Luck