Franklin's brisket class changed my whole approach to trimming fat

I went to the Franklin BBQ class in Austin back in March and everyone there was raving about leaving a quarter inch fat cap. But I watched Aaron trim his brisket down to almost nothing on the fat side and thought it was crazy. I tried it his way on my last cook and the bark came out WAY better than before, no chewy fat spots at all. Has anyone else gone against the common advice and trimmed way more fat off than people say to do?

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