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cold from the refrigerator, sharp knife, fat cap down to about 6 mm

brisket trimmed — hard fat removed, the cap evened to about 6 mm, and the thin edges squared off. Trim it cold, when the fat is firm enough to cut cleanly. Leave that 6 mm: it renders slowly and bastes the flat, while a thick cap never renders through and simply blocks smoke and rub from the meat underneath