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Late reply as I've been out sick, but are you saying in that picture you posted that the area within the green should be completely trimmed off?

The more comments I get the more nervous I am about smoking a brisket. Good friend of mine owns a BBQ Company (brisket) and told me I should use a lower grade meat on my first try, just in case I completely screw up. I assumed that it was difficult to ruin a brisket but it seems there is more...

So basically I can weather the storm (Stall) if I have the time or can help speed of the process by wrapping in aluminum to raise the core temperature of the meat? Hopefully I understand that correctly.

Awesome thanks for the response. I was leaning butcher paper, but just wasn't sure.

First off I'd like to say I love this forum. I have learned a ton of different things over the last couple weeks of reading posts, articles, and comments from other members, things that would have taken me months to figure out on my own. So thank you everyone for that. Now that I've said all...