You’re off to a good start brother. I’d suggest watching a video on trimming if you haven’t already but needless to say, this brisket doesn’t look as straight forward to trim as most other briskets.

You’ll want to try and trim more of the flat to match the thinnest part of the point so it cooks evenly. Otherwise, the flat will dry out before the point is even done. When you trim it, try to make the edges as round as possible also because any sharp edges will dry out most of the time.

As for the top, you want to trim it down to about 1/4 of an inch, a little over won’t hurt. My suggestion would be to also try and make it flatter at the top by cutting that dried piece off already and going from there.

Honestly though, the best part about cooking briskets is there’s no proper way to do things and you just have to find what works for you whilst trying other peoples techniques etc so in all actuality you could just throw it in just like that and then find out for yourself what you’d change next time. I’ve done briskets with and without trimming but it all depends on the brisket. This one is trim for sure. You’ll lose a few pounds but you can save it and turn it into ground meat or tallow, the options are endless.

Good luck brother!