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I think park of my problem is that I'm smoking on a bullet smoker. It's a little too small for brisket, because the brisket takes up the whole grate and I think the heat gets to the flat more than it would on an offset. What do you guys think?

I was going to trim the fat like normal, but was just wondering about not trimming the meat at the end of the flat to kinda sacrifice it and hopefully protecting the rest of the flat.

I just watched a video from meat church where they did that, might give it a try

I'm smoking my second brisket this weekend for some family. My first one came out awesome except for the last 2 or 3 inches at the end of the flat, which I think was just too thin. From what I've researched, people trim a lot of meat off of the end of the flat. But what if I leave more meat on...