Decided to do a brisket flat tomorrow, so i picked up this flat yesterday. Today I trimmed up some of the excess fat, injected with a mix of slightly dilluted apple cider and rub, and the rubbed it up with a red rub. It's now wrapped up and in the fridge ready to go on the smoker in the morning. Look for more Qview tomorrow! I'll also be doing a bunch of drumettes for the football games. I'll try to get some Qview of them too. By the way, when trimming your briskets, how do you gauge how much to take off? I just went by feel, the places that were the firmest i trimmed up, in an effort to leave a thin layer of fat on the back. It felt like it was mostly uniform right around 1/4 of an inch. Is this what you do too? I've never really seen any tutorials on brisket trimming. Thanks for looking, and be sure to check back tomorrow!