I stopped trimming briskets cold and my yield went up 12% overnight

For like 6 years I was the guy who would shave every bit of fat off a brisket, thinking I was giving customers a better product. Then a supplier in Fort Worth told me I was throwing away money and flavor, so I tried leaving a quarter inch cap on a 14 pounder last Tuesday. The cook came out juicier, and I actually sold the trimmings as ground beef instead of tossing them. Has anyone else switched their trim style late in the game, or am I just slow to catch on?

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