Trimmed brisket vs untrimmed brisket

Looking for a rough estimate, how much fat do you think is trimmed off of a 16 pound brisket? If you cut the fat cap down close to 1/4" and remove the big hard kernel fat, the fat on the side, etc.

I think to have a 13 1/2 trimmed brisket you have to start with a 15 1/2 to 16 pound brisket.

How much do ya'll think a 16 pound brisket will weigh after being thoroughly trimmed?

The guy in this video doesn't say what the beginning weight of this brisket is, but it looks like he cuts about three pounds off of it.

Disclaimer: I think the brisket looks nasty and would grind it into hamburger before I would smoke it. Looks like it has been left out too long.

https://youtu.be/RJGmprFIlJo

This is Aaron Franklin at the A&M brisket camp:
https://youtu.be/yaMgt1Altys

I realize every brisket is different but just looking for the Food Board's experience on average for a larger brisket (15-17 pounds).

Thanks !!!