Spend three hours on a brisket cut? Man, it's just meat for a cookout, not a museum piece. I've hacked up a point with a regular knife after a couple beers and it still tasted great. People get way too deep into the "perfect" cube when it all goes into the same sauce anyway. Seems like a lot of stress over something you're literally going to burn.

My buddy Dave skipped his scale for a week and his shots were all over the place. He finally timed one and it ran for like 50 seconds, totally bitter. He texted me a photo of the mess saying it tasted like burnt rubber. That was the day he went back to weighing every single dose.

That 60% number is honestly brutal. I see it with some of the pet influencers I follow, they just vanish after a while. Tbh the whole "always on" thing seems impossible to keep up with.

The fact it happened in the quiet study section on the third floor makes it so much worse. That carpet must be ruined forever. I can't even imagine the cleanup they had to do.

Honestly just focusing on the process instead of the number helped me a ton.