Watching new pitmasters trim brisket like it's a steak drives me crazy

I was at a comp in Lockhart last Saturday and three teams in a row trimmed their briskets down to like nothing, leaving maybe a quarter inch of fat on top. They were going for that uniform shape but ended up drying out the flat by mid-cook. I get wanting it to look clean for the turn-in box, but you gotta leave some protection or the meat fights back. Has anyone else noticed this trend of over-trimming at local contests, or am I just old fashioned about keeping a thicker cap? I usually tell folks to aim for half an inch minimum and see how their cook time changes.

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