Oh perfect, just what I want. A big ugly valve sticking out of the ground next to my flowers. Classy. Guess I'll just tell guests it's modern yard art.

My last brisket I wrapped at 165 internal, and the bark was perfect. The paper lets a little steam escape so it doesn't get soggy like it can with foil, which traps all the moisture. I learned that from a guy at the local butcher shop, and it was a total game changer for my smokes.

Seriously, what kind of moisture barrier did they even have down there to hit 90%? That's like a swimming pool. I've seen high readings before but that's next level, makes you wonder about the whole building envelope. Good call on the extra dry time, a week might not even cut it for something that wild.

Disagree with the whole strict planning thing honestly. I'm more like margaretramirez where a loose idea works better for me, because a set plan just makes me want to order takeout more. Maybe it's just me but forcing it takes the fun out of cooking.

Wow, I never thought about it that way before.