This is my first time to see any of this show and I'm about to cry. 4 teams are given 15 hours to cook brisket. One guy starts injecting his brisket with some flavored liquid. Not my thing, but whatever. Two guys trim almost all the fat off of the brisket. WTF? One guy separates the flat and point ends, trims it and then cooks it at 350 degrees first over direct heat and then over indirect. I'm seriously waiting for the liquid smoke and metal turkey at this point.
Am I too big a brisket snob or am I justified in turning up my nose a bit?