Brisket fat cap thickness question

[BFletcher]

A question about the fat cap. My family cringes when I leave up-to even what I think is 1/8" finished fat. What are your thoughts regarding how much fat should remain on a finished brisket? Thanks!

 

[Len Dennis]

1/4" to 1/2" is perfect but essential to try to leave it as even as possible.

 

[Dustin Dorsey]

1/8 to 1/4 generally. I think a slice of lean needs it but that's just me. We had a local joint that didn't trim but would slice the fat cap off before serving. Such a shame.

 

[Timothy F. Lewis]

I keep looking at Dustins postings of his brisket, I would trust his opinion, his always looks amazing!