The one Saturday my brisket gods smiled, then threw a fit at 2PM

Back in 2019 I had this perfect brisket cook planned for my nephew's graduation party. Woke up at 4AM, trimmed a 14 pounder, got the offset running at 225 like a dream. By noon the bark looked like dark chocolate and the smoke ring was the best I ever pulled. Then my cheapo thermometer died, right when the flat hit 190. I had to finish it by feel, wrapped it in butcher paper and prayed. It came out at 203, rested 2 hours, and we sliced into it at 5PM. Best bite I ever had, juicy, tender, that perfect pink band. But here's the thing, everyone kept asking me what rub I used and I forgot to write it down. I've been chasing that exact combo of salt, pepper, and garlic for 6 years now. Has anyone else had a cook so good you lost the recipe and can't recreate it?

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