When you do a brisket, do you trim the fatcap or leave it intact? I trim part of it, especialy if it is a really thick fatcap.

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Personally, I do not trim the fatcap. Then again, I always buy a semi trimmed brisket. If it is really thick, then I probably would. The fat jacket is essential in keeping your brisket moist as you cook it. Also, as I said in an earlier post, spray it every four hours or so with a mixture of Dr. Pepper and apple juice. I had a friend turn me on to this and it is awesome!!
I leave fat on the brisket too. I just trim it down some when it's thick.
I leave the fat. It seems to enhance the flavor as well as help with not drying the brisket out.

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