Good Morning, So I started my New Years Eve smoke around 6:30 this morning. I am doing a 9 lbs. Bone in Pork Shoulder Boston Butt, a 4 lbs. Brisket Flat, about 30 ABT's, Smoked Baked Beans, and other misc stuff off the smoker. I have a few questions about the Brisket. There is about a 1/2" thick piece of fat on the bottom of the Flat and I was wondering if I should trim any of that off before smoking or just wait until after? Also,should I flip the brisket at all during the smoke or leave the fat side up or down? Out of the package Rubbed and marinated. Use pepper, seasoning salt, garlic salt and a lite rub that I used on my pork.