I don't do a lotnof brisket. It's too expensive! So please critique my trim here. Costco "blade tenderized" this thing, so the fat cap was coming off in tiny little pieces instead of strips.
I don't think I've ever seen someone take the entire fat cap off; I usually just trim it until it's 1/2 inch thick, cut out the deckle, and chop any weird hangy parts. If you're trying to remove the fat cap though, it seems like you aceives your goal