So I am smoking my first brisket this weekend. I have been searching the forums for a few days and have read many techniques and methods so I (think) I have a plan for the smoke, and serve. I do have a couple questions in regards to the prep. First of all, did I get a decent deal on my brisket at $2.59/lb? This was the first I have bought so I didn't know what to expect.
Second is trimming. I know the fat cap should be 1/4" at least but how much of the surrounding fat do you trim off? All of it, most of it, or leave some? I read a post where someone removed 4lbs of fat. Is that normal? i searched the forums for brisket trimming and didn't find anything. If I missed it, I apologize.