WANTED Critique of my brisket trimming job

[misfit]

I'll attach some photos but i'm looking for some critiques of my trimming. I've done only 1 brisket before and this thing was a 20 lb i picked up from costco up in Canada. Watched a few videos but it seemed like the briskets done on some youtube channels were lets just say a little less messy to trim. Anyways, i tried to get out as much of that hard white fat as possible which left me with some "pockets" so to speak and i'm not sure if i took too much off.
The fat cap was actually pretty thin to begin with so i really didn't take much off.
Any insight would be appreciated.

 

[bigfurmn]

Looks good from here. How are you planning to smoke it?

 

[SmokinEdge]

Looks good to me. I’m a minimalist when trimming brisket. That fat pocket between the flat and point if really big I’ll take maybe half out but not all. Fat is flavor so I err on not taking off to much but only a 1/8” or a bit more is really needed on the flat. Smoke it up, from what I see you will be pleased in the end.

 

[Redicans]

I’ve only done two briskets myself and trimming them was an experience for sure. I tried to take a decent amount of fat and any meat that I was not happy with off. But I did leave a decent amount of fat on. Didn’t want to remove too much. Yours looks good to me!! Smoke it up!

 

[JLeonard]

Only done one myself. Yours looks great! Come on the with the cook post and pics!

Jim

 

[JIMSMOKES]

Looks like it ready for a coat a lawry's and a flavor rub over night. Followed by course rub right before ya toss it on grill.

 

[indaswamp]

I'm with SE, I err on leaving fat rather than taking too much off. I also try not to cut bare spots on through the fat when trimming. I shoot for 1/4"-3/8" of fat when trimming.

 

[Bigtank]

Looks good, smoke it until its probe tender.

 

[chopsaw]

The fat cap was actually pretty thin to begin with so i really didn't take much off.
Any insight would be appreciated.

If it looks like something I wouldn't eat it goes . You did good getting the hard fat out of there . For me , I would have taken the darker color stuff off in the last pic . If it's not clean red meat or white fat it goes . If you can pinch it and it stretches , it goes .

Don't worry about that pocket . Better to get the hard fat out of there .

 

[kitchenbro]

I'm with SE, I err on leaving fat rather than taking too much off. I also try not to cut bare spots on through the fat when trimming. I shoot for 1/4"-3/8" of fat when trimming.

I'm the OP but on different account with different email address. Anyways, i think you might be right because it would appear i've made a mess of this thing.