Im this video. I go over the brisket cooking process from the trim to the final result. I smoked the brisket on my Yoder Cheyenne offset smoker share.epidemic...
I've trimmed and smoked a ton of briskets and I totally agree with your philosophy of how you trim that fat away from the point. There is plenty of fat imbedded in the point. There is no need to leave all that deckle fat. If you wouldn't eat it, why smoke it?
Cut some of the Deckle fat out but should leave the majority of it in. Also, only spray when needed if it looks a little dry. The bark that forms should make the brisket look like a meteorite before wrapping.
He looks pretty lean. I think he like his fat on the light side, I find his fat trimming a bit much for my liking I would have prefer more fat left on it
