I realize this is an old thread but it addresses my question about Smoque. I'm not a Texas-style BBQ expert by any stretch, but finally got around to going to Smoque a couple of times over the last few weeks and left both times feeling like the brisket was just too fatty. I understand a little fat isn't a bad thing and it essential to giving the brisket its flavor, but I found the amount of fat actually IN the brisket (i.e. not just along the edges and burnt) was just too high for my taste. I'm just trying to understand if this is a "Texas" thing, a personal preference, or a misstep by Smoque? Almost all great brisket sandwiches I've had were lean and I found them to be much more enjoyable. Also, I have to give a modest thumbs down to the use of an egg roll for the brisket sandwich - give me my Wonder bread!

Anyway, am interested in others' views on the fat-in-brisket question.

you might have had some point meat then..that part of the brisket has fat marbled in..

Right, it sounds like you're used to eating meat from the flat, which is largely devoid of fat. In most of the places I went in Texas, you could ask for your brisket fatty or lean/moist or dry. I, and most people I think, asked for moist, so we got a piece from the fat end of the brisket, which had more of the meat from the point.

I've never been able to get Smoque to heed my request for the fatty bits, so I wish I'd gotten your plate.