Brad,
I trim fat out of what I call the "pocket", then slice off fat cap to about 1/4 inch. Then I do something most others don't do.
I make up a batch of Walter Jetton mop for briskets and do two things with the mop. I inject the brisket with the mop and then I slide the brisket into a plastic bag (I use food saver).
I pour as much of the mop into the bag containing the brisket and let it sit for 3 days in the fridge. Then let brisket come up to room temperature and cook.
I have found the mop adds a very subtle flavor which doesn't over power the meat. Probably due to using beef stock in the recipe for the mop. Plus it gives a brisket that is never dry tasting.
I have done brisket without doing my mop inject/soak thing and prefer the injected/soaked by far.
Mop Recipe (Cut recipe to make about 2 qt.s)
3 tbs. salt (note: Use kosher or canning salt)
3 tbs. dry mustard
2 tbs. garlic powder
1 tbs. ground bay leaf
2 tbs. chili powder
3 tbs. Lu’siana Hot Sauce (note: I assume this is Tabasco)
2 pints Worcestershire sauce
1 pint vinegar (note: white)
4 quarts bone stock (note: or use canned beef broth)
1 pint oil
3 tbs. MSG or other pep powder (note: Accent)
Make the bone stock just the way you would start a soup-buy good stout beef bones from the butcher and boil them. Add all the other ingredients and let stand overnight before using.
About 6 quarts
