I've smoked several briskets, and they've all turned out very well (although the first one I smoked was still a little tough, but all since then have been very moist and tender). The one complaint I've always had about brisket (both mine and others that I have eaten) has been the remaining fat cap still on one side of the brisket. Granted, some of it has rendered down, but there's always some left. This makes the presentation when slicing not as good (in my opinion).
I've noticed that in competitions, many folks trim virtually ALL of the of the fat off of the surface of the brisket and just keep the fat and connective tissue that is within the inside of the brisket for moistness. Also, there seems to be a trend when doing this to inject the brisket with a marinade.
I would like to find out if anyone here trims ALL of the fat off the surface of the brisket and injects it? If so, I would love to here some injection recipes. I usually use Jeff's rub for the rub.
Thanks in advance,