Trim the fat cap

• Lay the 16.5 lb prime full packer brisket fat side up on a cutting board.
• Leave about a quarter inch of fat across the entire fat cap.
• Remove any hard fat you find on the surface.

Clean the grayish brown side

• Flip and focus on the grayish brown oxidized side (normal from packing).
• Scrape it clean to get a better look at the side of the brisket and judge how much fat you're working with.

Remove the deckle

• Locate the big piece of fat called the deckle, which separates the point from the flat.
• Remove as much of it as you can, since it is hard fat that won't render during the cook.

Smooth the surface and even out the flat

• Aim for a very smooth cut of meat with very few divots or bumps.
• Trim off the bottom section that is super thin on the meat side so the whole brisket cooks evenly.