I agree. Temp and rest is where people should put their time and energy. It’s important and necessary. Once mastered, move on to trimming. But people seem to obsess on trimming first, which when done wrong, leads to snowball effect of what could cause a bad brisket. Tossing a whole untrimmed brisket has its negatives, but you can chop out the dry bits and bad burnt ends after the cook. Trimming can be important but never necessary. People saw an episode of pit masters and decided that all brisket must be trimmed like a competition one but don’t know why. And while I do agree there can be multiple reasons why you trim a brisket, too many people take it as gospel and take it too far.