That fat trimming thing is wild once you actually see someone do it in person. My buddy Rick from work always bragged about his "perfect quarter inch" and I followed that for years until I messed up one time and sliced too deep. That brisket ended up being the best one I ever made. Now I pretty much do the Franklin thing where I trim it so thin you can almost see the meat through the fat. The bark gets this almost crackly texture that reminds me of the crunchy bits on a pork belly. It's weird how going against what everyone says actually works better.

Did you ever just swap the board before too?

Girl YES same thing happened to me at the same station two years ago. Paid 700 baht for what was supposed to be a VIP bus to Phuket and ended up on a broken down thing with no AC and a driver who kept pulling over to buy lottery tickets. Took me 16 hours when it should have been 12. I learned the hard way too, now I always walk straight to the official booth inside and ignore every single person with a clipboard. Did you have to pay extra for your luggage too?

You spent 5 hours on one set of floor trusses? That’s a whole day shot, man. I had a job in Round Rock where the slab was off by a half inch at one corner, and I ended up shimming every single joist hanger for three hours. I was about ready to set the whole thing on fire by lunch. It’s always the little stuff like that which snowballs into a nightmare.

Have you had any issues with the spray coolant drying out the blades faster than oil?