Usually, I remove the brisket bone, trim the skirt back but not completely off, leave the tips on, but split the tips' horizontal cartilage. I learned this trim, which is very common, at a barbecue restaurant on San Pablo Blvd., in Emeryville in the early seventies, "Willie Walker's". Sometimes, if I want the tips for lunch, I'll take them too -- almost all the way down to St. Louis, but leave the small rib and meat on the small-end.
Because I like the chewy bits at the end, the only reason I'd take it all the way down to a full St. Louis or KC trim is if it was what I was advertising or was specifically requested by a customer. As I haven't been commercial since Moses got his first pair of long pants, it's not something I worry about.
Rich