Originally Posted by Vision
A week of reflection has created some perspective...
This was my first packer but my second brisket. The first was a highly trimmed flat using a smokenator.
Frankly, this packer was more moist but less flavorful than the first smoke. It wasn't smoky enough. Why? I'm thinking less fat simply means more smoke and rub flavor. All that fat improves moisture but "protects" the meat too much.
I'm thinking the best of both worlds is to remove as much fat as possible, inject, and cook low to get 7+ hours of smoke on it.
Just the thoughts of a novice.
I don't know if this will help you, but there is another way to utilize the fat, and still get all the smoke, if you can use more than one rack in your smoker.
This is a method SmokinAl uses on some things:
Trim the fat off of the outside of the meat, but save it.
Then put the meat (Brisket in this case) on the second rack, and put the fat on the top rack (over the meat).
That way the fat can drip down on the meat, keeping it moist, and there is nothing blocking the smoke from flavoring the meat.
Al does this on his Awesome Hams too!!!