Watched a guy ruin a brisket flat at Franklin's yesterday

He was holding the probe like a spear and kept jabbing it in every 10 minutes, pulling it out to check temp then leaving the hole open. I waited until he walked away and told him the flat needed to rest at least 45 minutes before slicing. I've done 30+ briskets on my offset in Round Rock and every time I rush the rest, it comes out dry as sand. Has anyone else seen folks treat probe holes like they don't matter?

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