Used to trim all my brisket fat down to a quarter inch until I cooked one for a competition in Texas where the judge said they wanted at least half an inch.

Has anyone else had a pitmaster call them out on fat cap thickness and realize they had been overtrimming for years?

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I mean is trimming brisket really that deep of a science or what.

Doesn't @stellachen the science part come down to how much fat you leave on for the cook?

People get so caught up in tiny details they forget the whole meal is about eating it.