Enough with the 14 hour brisket flexes

I see guys posting pits full of 18 pound briskets, bragging about 14 hour cooks at 225. But half the time the flat looks like a dry shoe sole when they slice it. I've fed maybe 40 people at my backyard comps in Austin, and I'll take a 12 pounder that hits 203 by hour 10 over some marathon cook any day. Are we smoking for the meat or just for the Instagram clock? Has anyone else noticed this trend getting worse since last summer?

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graygonzalez5d ago

Man I burnt my last brisket so bad my dog wouldn't even look at me, so maybe I should just shut up.