Steve
Mostly Harmless
Yup. Cook at least a few on the smoker every year. Trick is to follow the muscle line to trim the point from the flat. It’s on a diagonal, that some folks screw up. That said, I prefer a pork shoulder to brisket.Ever trimmed brisket?
It requires training. You might get cut too, between the silverskin and the fat cap.
You can always tell if an amateur trimmed the brisket, too.