Best brisket I ever made happened by accident last Tuesday
I usually do the 225F overnight thing, but my smoker ran out of pellets at 2 AM and the fire died. Woke up at 6, panicked, threw it in the oven at 275 to finish fast. Turns out the temp spike and rest gave me this perfect bark and butter-soft inside. Anybody else ever accidentally nail a cook by screwing up the plan?