Totally get that. Oak gives you a longer, steadier burn than something like hickory, which can be a bit sharp sometimes. It just wraps the beef in that deeper smoke flavor without getting bitter. I switched a while back and haven't looked at my fruitwood the same way for brisket since.

Six weeks?! I'd be sure they were waiting for the rain on purpose too.

Concrete dust from mixing one bag in my driveway messed me up for two days. That stuff is fine and gets everywhere even when you think it's not bad. A proper respirator is non-negotiable now for any particulate, no matter how small the job seems. The hard way is a stupid way to learn.

Ever wonder if I'd be the guy who panics and falls off the roof?