Brisket point vs flat changed my whole trimming routine

I always trimmed briskets the same way for 5 years, fat cap down to a quarter inch, until I watched a YouTube breakdown of a packer from a ranch in Texas. Turns out the point has a separate fat seam that I was completely ignoring, and leaving it caused my cooks to stall for an extra hour every time. Has anyone else found a detail like that which made you redo your basic steps?

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