Boshizzle, the best point you make, in my experience, is for people to stop taking bits and pieces of various techniques from successful cook and doing a mixed process early in their learning period. There is no substitute for experience and a lot lives here every day. I see it all the time, where people are going to 5 or 6 thread, 3 or 4 websites and doing what they like, and not what they are reading. Then they get mixed results and end up confused, or worse, intimidated.
In particular, there is a real difference in how you cook a brisket at 225F, 275F and 325F, right down to the trim and rub. There is a real difference between foil, paper and no wrap at all. And finally, there is a real difference between competition, catering, restaurant and home cooking. The methods do not combine well.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."