PART 1-I have been cooking the flat cut Briskets for a while, they are delicious! Yesterday we recently cooked the full briskuit, it was also terrific. My question is should you remove the fat before you cook it? or after you cook it? it seemed very fatty and i wasn't sure how to serve it. Any advice is welcome~! Oh, we smoked for 8 hours in a reverse flow convection wood burning smoker using OAK as the primary heat source at a temp of 220. PART 2- Alot of our cooking is for commercial catering. How do you preserve Brisket so that you can freeze and serve on a later date. Basically, if you have several events lined up, you can cook, flash freeze and then bring back up to temp and serve. What is the best way to do this with Brisket?