Shoutout to a guy at a comp in Memphis who changed my mind about wrapping brisket

I was at the Memphis in May event last year, just watching the teams, and I got talking to this older guy from Texas. He saw me checking my temp and said, 'Son, you're watching the clock, not the meat.' He showed me his brisket, which had a bark like black rock. He didn't wrap it at all, just let it ride in his offset for about 16 hours, spritzing with water and apple cider vinegar. I always wrapped at 165 degrees to push through the stall, but his way gave a much better bark. I tried it on my next cook and the texture was totally different. Has anyone else moved away from wrapping, or do you still find it helps?

Honestly, a guy at the Philly pen show told me his secret for making shimmer inks not clog.

Had to bite my tongue at a family reunion when Uncle Bob started diagnosing my washing machine

My uncle cornered me at the reunion and went on about how my noisy washer just needs a new belt. He's never fixed anything in his life! I tried to explain it's probably the motor bearings, but he wouldn't listen. Now I'm stuck hearing his 'expert' tips every time we meet. Sometimes I wish I kept my job a secret.

Picked up a tip from an old-timer about cooling down sore muscles after a day on the floors, and wow it works