The crushed seals are actually worse in humidity, not better. I've seen decks left in cases with foil seals get that sticky residue on the cards way faster than anything with cellophane. Cellophane lets the deck breathe just enough without soaking up all that Louisiana swamp air.

My dad gave me the same talk a few years back when I was over-oiling my impact. He's been a diesel mechanic for like 30 years and he showed me how the newer seals are made of some kind of polymer that swells up if you oil it too much. Switched to just a tiny drop maybe once a week if it sounds dry, and my tools have been way cleaner. The grit buildup was real, I was basically grinding my own tools down with that oil trap. Might just be my experience but less oil has definitely made my air tools last longer.

Wait, did that actually work for you right away? I'm honestly surprised because saying sorry is like a reflex for me too. I notice women get told this way more than men do, and it kind of makes me mad. But then again, your point about people actually listening is hard to ignore. I guess there's something to just owning your thoughts without all the softening words. Might try this tomorrow at my own team standup, even if it feels super awkward at first.

You ever read about how pitmasters say the meat will tell you when it's done, not the clock? That really stuck with me. I heard this one guy say that if you're poking the meat and it feels like butter, then it's ready no matter what the number says. That helped me trust my probe more, even when my brain was screaming "open the lid!" Now I just remind myself that the probe sees what I can't, and it's saved me from dry ribs more times than I can count.

Honestly I gotta disagree with this take. I've been wrapping my brisket straight out of the smoker for years and never had a mushy bark issue, maybe you're wrapping it too tight or with too much foil? Ngl letting it sit out and breathe just lets all that heat escape and then you're fighting to get it back up to temp when you eat it later. Tbh most of the texture problems people blame on wrapping are usually from pulling it too early or not letting the fat render enough in the first place. I get that steam can be a factor but I'd rather have a slightly softer bark than a dry, cold piece of meat any day.