Totally, mine always need that long to get good too.

Mike's scrap wood rack outlasted every store-bought one he tried.

Honestly, the meat itself changes with the weather too, and people never talk about that. A windy day will pull moisture right out of a brisket way faster than a still, humid one. Tbh, you start adjusting your spritzing schedule and wrap time based on the forecast, not just the smoker temp. It becomes this whole extra layer you have to figure out.

Those lonely motels kill the hype... @barbara84 gets it.

Who decides what's too loud for a barber shop? Music is key for the vibe. A good haircut needs good beats. 85 decibels might not even cover the clippers. Neighbors can close their windows. This rule goes too far.