I have tried both ways & I dont believe it makes a bit of difference. Then again, I brine my briskets (even Prime). Maybe for those who dont, it would be relevent. Also, i dont trim much if any. If there is a hard spot of fat it gets removed but nothing else. The picture indicated is a brined (2 days), air dryed (on wire rack in fridge for another 3 days), Pime 17lb packer. There is nothing left. Santa and his crew were like vultures.