Trying a brisket soon

[DustyJoe84]

Got this when I bought a side of beef a while back. I would estimate the weight at 8-10 lbs. I've never smoked a brisket before but the more I see other briskets on here, the more I think mine looks funny. I'm assuming this is cut in half and whoever bought the other half beef got the other half of the brisket.

Is this just the flat? One end is slightly bigger than the other but it lacks a well defined point if there is one.

Is it normal to have a big vein of fat running through it? What should I do with that? Just cut it out when it's time to slice?

And what about that big chunk of fat on the outer edge? Should I trim that before I smoke it or leave it?

Plan on smoking it Thursday.

Thanks in advance for your help!

 

[fivetricks]

That's a thick piece of fat for brisket. Not saying it's not brisket. Just observing. Looks almost like part of a clod cut. In the 2nd pic. I do like the coloring though.

Whatever it is, I'd plan on 1+ hours per lb and looking for a tender probe on or after 195 IT. Spog or some other sugar free rub.

Also, fat is flavor. By the looks of it, it's not going to hinder your cook.

 

[DustyJoe84]

That's a thick piece of fat for brisket. Not saying it's not brisket. Just observing. Looks almost like part of a clod cut. In the 2nd pic. I do like the coloring though.

Whatever it is, I'd plan on 1+ hours per lb and looking for a tender probe on or after 195 IT. Spog or some other sugar free rub.

Also, fat is flavor. By the looks of it, it's not going to hinder your cook.

Thanks for the tips!