Originally Posted by
TMM1982
Here's the thing: What matters is how thinly the brisket is sliced. I like it extremely extremely thinly cut. If it's cut how I want, I don't mind the fat. If it's a thicker cut, then I don't want a thick piece of fat at the end of it because, well, thick pieces of fat are disgusting.
It's your personal preference, but for me...no. Extremely thin-sliced brisket is just a way to hide toughness, IMHO. You'll find this a lot in Kansas City.
Originally Posted by
braslvr
Fatty brisket tastes better, having basted itself with that fat while smoking. That's what I order, but I discard most of the fat before eating.
This. If there is too large a fat cap left on, then I merely cut it down to something I can handle. But, I want a thick enough slice to be able to do a respectable pull test for tenderness.