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[02ebz06]

If it is only 1/4" thick, why even trim it ?  Most will melt away.  You don't want to remove all fat.
I've never been concerned about weight after trimming, but If I was, I'd just weigh the fat and subtract from 15.

[Bar-B-Lew]

My cooks for brisket and pork shoulder last year trimmed back almost all of the exterior fat.  I wanted more rub on meat that I will actually keep which is why I trimmed aggressively.  Both cuts have a lot of fat on the interior to keep things moist.

[Bentley]

Hard to know without knowing the exact trim you are going to do.  You will have almost no trim on top.  Bottom could be as much as 2-3lbs.  If you are going to take the deckle fat out, that could be another pound.  Trimming down to a 1/4 inch of fat, I could see as much as 4lbs. being removed.

I bought a Costco Prime Brisket 15 lbs.  How much will it weigh after trimmed down to cook?  (1/4" fat on one side only)

[hughver]

If it is only 1/4" thick, why even trim it ?  Most will melt away.  You don't want to remove all fat.

I know that this is unconventional, but when prepping a packer I separate the flat from the point and remove all visible fat from all sides. My thinking is that more meat is exposed to seasoning and smoke. Of course I only smoke to an IT of 120-130°, then sous vide at 132° for 48 hours. Result, Medium rare brisket.

[Bentley]

Fredericksburg, VA.  $17.99, $10.39, $5.29, $4.29, $3.89, $5.99

[Brushpopper]

Those are pretty much the same as we have at H-E-B.

[reubenray]

Sam's Club increased their prime ribeye steaks by $2 up to $17.98 a pound.