That line about your brother's advice wrecking an $80 brisket hits way too close to home because I did the same dumb thing with chicken last summer and my wife still brings it up at every cookout. My uncle told me to soak chips overnight for "maximum flavor" so I filled a bucket and let them sit there like I was making tea or something. The chicken came out looking fine but tasting like I licked the bottom of a campfire, and I had to order pizza for six people. What kills me is that he was right back when he had an old offset smoker, but he switched to pellets three years ago and just forgot to update the advice. Your brother probably meant well but yeah, that old soaking trick mostly just makes steam and creosote when the setup has changed. Next time just ask him what smoker he is using that week before you trust the recipe.

That $1,850 quote probably wasn't just a mark-up, it was weekend pricing since you called Sunday morning and most shops charge extra for that. The second guy may have just been willing to eat the weekend fee to get your business.