I don't claim to have the secret to doing a good brisket; mine have been inconsistent - some great, some not so. And I've never taken a whole packer apart before this (and don't know entirely if I've done it correctly). But I thought I'd document this, just in case it turns out.
This was a 13 lb Choice Angus brisket. I froze it in its cryovac shortly after I got it and then thawed it out in the fridge over the course of almost a week.
Here's the fat cap side up

And the other side

First, I did a major fat trim and cleaned off most of the silver skin from the non-cap side

I trimmed the cap down to about 1/4" and took off that harder fat wherever it was

(continued below)
This was a 13 lb Choice Angus brisket. I froze it in its cryovac shortly after I got it and then thawed it out in the fridge over the course of almost a week.
Here's the fat cap side up
And the other side
First, I did a major fat trim and cleaned off most of the silver skin from the non-cap side
I trimmed the cap down to about 1/4" and took off that harder fat wherever it was
(continued below)
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