The kid at the farmers market made me rethink how I trim briskets

I had a guy, maybe 22 years old, come up to my stall on Saturday and ask why I was cutting off so much fat. I told him it was for a consistent cook, but he said he buys his brisket leaving all that fat on because it keeps the meat moist and he just trims it after. I've been trimming hard for 15 years, running a shop in Portland, and it never crossed my mind that some folks actually want that extra layer at home. It's got me wondering if I should start offering two cuts, one trimmed and one not, but I'm worried it'll slow down my counter on busy mornings. Has anyone else tried selling untrimmed brisket to home cooks and did it actually sell?

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