Lost a whole brisket flat last Saturday, now I trim different

I had a 14 pound prime packer from Costco and got cocky with my trimming, cut too deep near the point and the flat dried out by hour 6. My neighbor came over and showed me how he leaves that fat cap on until after the stall, then trims it off before wrapping. Anyone else change their trim routine after one bad cook ruined their day?

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