A guy at a Memphis gas station changed how I see brisket fat

I was filling up my truck last fall, and a man in a beat-up apron came out from the station's tiny smokehouse. He saw me looking at his brisket and said, 'You gotta leave more fat than you think, about a full pinky finger's width.' He explained that in his old brick pit, that fat cap protects the flat from drying out over the long cook, acting like a built-in baste. I tried it on my next cook, leaving a solid quarter inch, and the flat was way juicier. How much fat do you all leave on before a cook?

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