Today we are trimming this 17 lb prime brisket. I cut off the mohawk. And some loose bits of fat on the top. I cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking. Then I clean up both long sides. And round off the other flat corner. I shave off the deckle fat to be level with the flat muscle. I remove the fat globs from the flat, because I want my rub to be directly on the meat and not that fat. I remove the fat chunk near the end of the mohawk. I th