I am 100% trying that trick with the excess fat, never even heard of that but I'd much rather try it thsn throw all that fat away.
I defintely left out the part about turning the brisket 180°, I had to do that Sunday morning bc my point was 20° hotter than my flat. The flat caught up to the point and they were within 5° when I pulled it.
Man I'm welcome and open to advice. I have my own method that works, but I enjoy trying new things too. My first brisket came out pretty **** good, beginners luck though bc my second one was dry AF. So I kept reading, watching YT vids, joined some groups on social media and started trying new methods.
Trimming is still an art I'd like to perfect. I swear the briskets I buy are never as pretty as the ones you see these pitmasters trimming, but I make it work.