That $400 temp controller ruined my brisket for 2 straight cooks

I dropped $400 on a fancy wifi temp controller for my offset last month and both briskets came out overdone and dry. I trusted the graph too much and stopped watching the actual fire, forgot that the pit still needs babysitting. My old dial thermometer never lied to me, it just made me work harder. Now I use the wifi one for overnight pork shoulders and keep the dial for brisket day. Anyone else ever pay big money for gear that made their cooks worse, not better?

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