Hello everyone. I recently bought the MES 40 and have been having some success with it. On the heels of that success I volunteered to smoke brisket for about 70 people. What I didn't know is that it is sometimes very difficult to get a good cut of brisket here in Mexico. I am, without question, very new at brisket so I would welcome any advice or help you could offer. I have taken a couple of pictures to show you the cuts of brisket that was provided to me. They look nothing like what I have seen in other photos where the brisket has a definitive layer of fat, and that worries me. Again, I would appreciate any help you could offer to me. Thanks in advance.