So i pulled out my 13 lb choice brisket to thaw yesterday. This evening i trimmed about 1 lb of fat cap. Rubbed with olive oil and put fresh ground black pepper, pink Himalayan sea salt, smoked spanish paprika, and garlic powder. I then wrapped in plastic wrap and into fridge it goes until morning. Forgot to take pics until all wrapped up. Will post more when it goes on the smoker.