I mean it's annoying yeah but 5 bucks a night hardly ruins a trip.

1,500 cleanings with zero callbacks" - That's INSANE, man.

Man, that's brutal. I've seen this exact thing play out in a few neighborhoods down here in Tucson. The trick I've seen work best is to not even bother with grass anymore. Get some native gravel or decomposed granite, throw down some desert perennials like penstemons or fairy dusters, and call it a day. One guy I know mulched his whole strip with shredded bark and planted a couple of creosote bushes. Water bill dropped by like 60% after the first month. Your buddy might want to check with the city too. Some places have a rebate program for tearing out grass and putting in xeriscape. At least then the HOA can't complain it looks like a dirt lot because it's intentional.

Oh man, I've been there too @dakotab93! But actually, brisket is supposed to stay pale for a while - the bark forms gradually, not all at once. It's not about being dark right away, it's about the fat rendering and the rub sticking over low heat for hours. I used to yank mine off at like 185°F internal thinking it was done, but the whole point is that 195-203°F window where the collagen breaks down. tessa_murray, if your brisket isn't getting dark enough, try patting it dry before the rub goes on and let that smoke layer up nice and slow.

Does it really matter that much? I mean, people have been brining chickens for centuries without a PhD in poultry prep. Seems like you'd get the same result either way unless you're entering a chicken competition.