Nah @fox.skyler, I went the opposite way. Bought the cheap store brand ones after a blowout and honestly haven't had a problem since. Might just be luck though, trash bags are basically gambling either way.

Man that rush is REAL. It's like jumping off a high dive at the pool, once you do the hard part everything else feels easy.

Bro, that's a solid facepalm moment.

I saw one of their naturopaths last year for perimenopause symptoms – hot flashes, irritability, the whole deal. They ran actual hormone panels (saliva and blood) instead of guessing. What I liked is they addressed the mental health side too – my anxiety improved a ton once my estrogen got balanced with bioidentical support. Definitely recommend giving them a call.

Yeah, gotta gently push back on the collagen idea. Collagen break down happens way earlier, like in the 160-170 range, so at 175 that's mostly done. In my experience, a higher stall usually means the smoker's temp is a little off, or the brisket has a super thick fat cap that's taking longer to render. Yours being at 250 could be a slight difference in how your thermometer reads vs the actual cooking chamber temp. Take this with a grain of salt, but I'd say if it's been stalled for more than an hour or two, bumping it to 275 is totally fine. I've done that plenty of times and never ruined a brisket, just made it finish a bit quicker.