The 8 hour trim test that convinced me to ditch straight blades

Been chasing that perfect brisket bark and watched a comp cook in Lockhart do this thing where he trims with a curved blade, so I tried it on two identical briskets side by side. The curved one held way more fat cap and the flat cooked even, while the straight blade one needed 45 extra minutes to probe tender. Anyone else switch blade styles and see a real difference in how the meat cooks?

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