Okay, here's the deal. I watch a lot of cooking shows. I see a lot of guys throw briskets on the cooker leaving the fat on and fat side up. Their reasoning is so the fat will render down through the meat and add more flavor. At times, they will use a rub but not everybody does so. Then I watch these guys on Pit Master competitions and they are removing all if not most of the fat. Most of the time a rub will be used but not always. Anybody have any thoughts on this?