Nah, I call foul on that. That hot brisket crust is the best part, and letting it sit just kills the texture. Hunger is the best sauce anyway, so just eat it.

My uncle's a lineman up in Duluth. He told me they use a trick with short pieces of scrap PVC pipe. You cut a slot down the side and snap it over the grouped conductors every few feet before the pull. Acts like a cheap comb to keep the phase order straight and stops that corkscrew twist.

Tell me about it, my mom still texts me to wear a jacket.

Yeah, that slow move is key. I scorched a fiddle leaf fig once by getting impatient and shifting it from a dark corner right to a south window. The leaves got these crispy brown spots in like two days. Now I inch things over a week or two, even if it feels silly.

Yeah, the "science experiment" look @davis.olivia mentioned is exactly right. I used to be like casey818 and just scrub it, but then I had a board where the fuzz kept coming back deeper each time. That's when I realized salt and lemon only works on the surface stuff, not when it's really set in.