Guy asked me to trim his brisket bone dry, then complained it was dry

Last Saturday this regular walks up to my station in Portland and insists I remove every bit of fat from his brisket, saying he doesn't want any of that 'greasy mess' on his plate. I warned him that the fat is what keeps it tender during the cook, but he told me to just do what he paid for, so I trimmed it like he wanted. He came back two hours later furious that his meat came out like shoe leather, so has anyone else had a customer fight you on fat and then blame you for the result?

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