Almost all Briskets have a lot of excess fat---I like to trim a lot of the outside excess fat off + there is a large chunk of fat in the brisket---I like to remove this also! Season "REAL" good with our Butter Mesquite Seasoning---Rub the Brisket all over real well---wrap * put in the frig overnight! Cook in the smoker for 8 to 12 hours---fat side up at 200 temp.! Remove, let cool---slice the Brisket against the grain of the meat---Or you can double wrap with heavy duty foil, put in the freezer---will keep nice for 2-3 months! Side Note--Don't forget Mike's COOKIN' CAN--cooks a Brisket in 3 "HOURS"--check it out! If you get your loins from Sam's Club or a butcher & they are the long loins---I cut them in half! They cook much better. Seasoning "REAL" good with MIKE'S APPLE CIDER BBQ Seasoning! Rub down ALL over, put in the frig for a couple of hours! Cook on the Smoker at 200 temp for 1 to 1 1/2 hours! The main thing here is don't OVER COOK the pork will dry out! Here again I like to slice---THIN---& serve right out of the Smoker!