Sous-vide bag exploded on my counter, now I check twice

Last month I was doing a 24 hour brisket cook for a family thing and the vacuum sealer bag split right at the 18 hour mark, juice all over the kitchen floor. I was at my place in Spokane, had the Anova set to 155 and the bag just gave up, no warning. Turned out the bone edge had poked a tiny hole I missed, so now I double seal any bag with a bone and use a towel under the container. The brisket actually finished fine after I transferred it to a new bag in about 20 minutes of cleanup. Do any of you run into bag failures with long cooks, or am I just unlucky with sharp edges?

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