Trimming brisket

[lumpy]

I have an 11LB brisket in the freezer that I am going to smoke in the next few weeks. Should I leave it as is, trimming the fat somewhat or should I cut it so that the point and flat are separate and cook two pieces rather than one?



Lumpy

[KyNola]

Lumpy,
Just did one this past weekend.  I trimmed mine and left as one piece.  Go out to the recipe website and find WestTexasSmoker's recipe on brisket.  It has a really good tutorial on how to properly trim a brisket including the fat ribbon between the flat and the point.

KyNola