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It's all personal preference...if i used a WSM with a water pan i might trim it so i have bark all the way around. If i cook in my offset i might keep fat side up just so it bastes it...or if i do my drum i might go fat side down so it acts as a heat barrier.
Hey mig, brisket is all about which one you buy and if you trim it properly. Instead of me typing 3 pages for this one thread go to YouTube.com and search Aaron Franklin BBQ then click on the brisket video he has 2 you may wanna watch both but the first will teach you more of Texas secrets than any Texan will tell you outright! Just don't forget to give Texas its credit when it comes out GOOD!