1 week in and may have problems :(

[Sean Petersel]

just out of curiosity, I am about 3-4 weeks in to the dry aging process on a full brisket. I did not trim the fat off the top of the brisket, and the fat cap isnt really breaking down in the process, is this normal?

The bottom of the brisket looks like it is aging pretty well, but not so sure about the top at the current moment.

thank you for your help!