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Vent: old timer at the shop watched me trim a brisket and said I was cutting off money
He pointed at my fat cap and said I was taking it down past a quarter inch, which he called losing flavor and weight both. Now I leave a 1/4 inch cap and my yield on a 14 pound packer went up almost a pound and a half. Any of you keep more fat than that, or do you still trim tighter?
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