My uncle's 12-hour brisket rule cost me a whole packer in Memphis

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Did your uncle actually swear by that 12-hour mark, or was it more of a family legend thing? I've seen so many people treat cook times like they're carved in stone, but every smoker and every cut of meat is different. The real trick is learning to read the meat, not the clock. Maybe your uncle's rule worked on his rig, but that doesn't mean it'll hold up on a different smoker or in a different climate. Honestly, you might've just gotten unlucky with a tough packer that needed way more time, or maybe it was done early and dried out. Next time, trust a probe test over any timer.