Uncle Sal's burnt brisket rule finally made sense after a $250 cook

My uncle used to say you should never trim a brisket more than an hour before it hits the smoker. I always figured that was old man superstition, so I pre-trimmed a prime packer at 6am for a 9pm overnight cook last Saturday. After 14 hours, the flat came out drier than a saltine even though I spritzed every 45 minutes. The exposed meat had formed a weird crust by the time the smoke actually started, so it never absorbed any flavor. I checked online and found a few threads saying the same thing about oxidation and moisture loss. Anyone else run into this after prepping ahead, or is my smoker just cursed?

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