I smoke brisket and pork butts all the time, but I get them whole in a "packer" and trim them out myself. I bought a half of an Angus beef a couple months ago and have never had one. I am going to cook the brisket, short ribs, back ribs (and something callled a "Pikes Peak Roast") on Saturday. My problem is the brisket is LEAN, I usually leave a 1/4"ish fatcap on them, there is NONE (but better marbling than I have ever seen on a brisket). I can tell the processor to leave it fat next time, but for this one am I OK with my normal packer routine? It's also only about 1/2 the size of a packer, but I can probably figure out timing.