That conversation with my uncle Larry changed how I trim brisket

My uncle Larry has been competing in Kansas City for like 15 years and I always thought he was just old school stubborn. Last weekend he said I was leaving too much fat on the point and wasting flavor. He told me to trim it down to a quarter inch even on the flat and I gotta say my last two cooks came out way more tender. Has anybody else had a family member call them out on something basic that totally flipped your process?

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rileyl671mo ago

A quarter inch seems real specific for brisket.