Oh man, "had to rebuild half the centerpieces" is a nightmare I know too well (my own kitchen looked like a floral crime scene). I gave up on that stuff after a similar disaster and just went back to the old foam for anything that needs to stay put. Sometimes the green brick is the devil you know, you know?

My first brisket was a dry disaster too. Honestly, @the_stella, I started wrapping mine in butcher paper after the bark set, around 170 degrees. That kept it moist but still let the bark stay good. I also stopped going by time and just waited for the probe to slide in like butter. Took 14 hours last time but it was worth it.

Seriously, trying to save a couple hours by skipping underlay is the definition of being penny wise and pound foolish. You just end up with a cold, noisy floor that you have to listen to every single day. Some lessons you only need to learn once.