My uncle's brisket advice finally clicked after that Austin cookoff

He kept saying 'low and slow means the meat tells you when, not the clock,' and I thought it was just old man talk... then my 14 hour packer stalled at 163 for 6 hours in Lockhart and I let it ride, turned out perfect. Has anyone else had a family 'rule' that only made sense after you messed up a few times?

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