Pitmaster in Memphis taught me a brisket trick I still use today

Last spring I was at a small smokehouse off Lamar Avenue in Memphis, watching this older guy work the pit. He noticed I kept peeking at his firebox and just said 'you're overthinking the bark, let the fat do the talking.' He sliced off a piece of the flat and pointed out how he never trimmed the cap fully, just scored it crosshatch before the rub. I tried that on my next cook, a 12 pound prime brisket, and the moisture held way better than my usual clean trim. Has anyone else picked up a simple habit from watching a pitmaster that beat everything you learned from tutorials?

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