Wait you used a USB fan and a mini fridge? @masonm85 that is actually genius. I would have been so scared the whole thing would go bad. But you're right, you just cut off the weird dry part and it's fine underneath. It's crazy how the cheap cuts turn out so good if you just wait. I still check on mine way too much, I can't help it.

It's just a cartoon, relax.

Heard that same line at a cook-off once and my first brisket took 22 hours because I believed it. Ended up with meat so dry you could have used it as a doorstop. Now if it hits 203 and probes tender, it's done, even if that happens before lunch. That guy's probably still out there waiting for his first good brisket to finish.

Oh man that happens to me EVERY time! I put my starter in the fridge and it just gives up on life. I had to feed it like three times in a row to get it bubbly again. The cold just makes it go to sleep SO hard. Don't worry it's not dead!

Watched my buddy burn out a drill press motor forcing a bit instead of just sharpening it.