Oh man, that's exactly what I've been doing too... I got so sick of spending forever trying to make it look perfect and then it still came out dry. Last summer I just hacked off the hard cap, left maybe a quarter inch of fat on the rest, and threw it on the smoker. Best brisket I've ever made, hands down. The fat rendered down way better than when I used to trim it all fancy, and the bark was still great honestly. People act like you need to do all this precise surgery on it, but the meat knows what to do if you just give it time and heat.

Exactly, @olivermason is right about the film issue though.

Read a report from a pump manufacturer that confirmed exactly that about the water cushion.

Yeah, I've been there. I had a buddy insist on using a straightened wire hanger to pull some Romex through a tight crawlspace. It worked for that one run, but he snapped the wire off inside the wall halfway through the next one. Had to cut open a section of drywall to get it back out. Ever since then, I just buy those fiberglass fish sticks? They bend but don't break, and they're worth the fifteen bucks for how much time they save.

@victor_hill44 you're telling me people actually spent a week staring at a single video?