Slept on buses to save cash, same energy as couch surfing.

Ran hot and fast once and the flat came out dry as a bone. Franklin style needs that low slow time to let the fat really break down and soak in. Twelve hours sounds about right for a packer that size. Trust the process and keep the temp steady around 225 to 250. Hot and fast works for some cuts but brisket rewards patience every time.

Planning around bailouts first makes sense in canyon country where a storm can turn a wash into a trap, but I'd argue mileage still matters just as much since a shorter route keeps you closer to those exits. On something like the Narrows the real call is knowing the flow level and having a turn-around time, not just marking spots on a map. Routes with no way out are where people get hurt, so I get your point, but you still have to do the math on how far you can actually move.