What a bunch of horse pucky! I do agree brisket prices have gone up, it's the "in" thing so supply and demand kicks in. Three years ago it was less than half the cost, but it's popular now, and all beef has skyrocketed in price the last couple of years, go price a ribeye tomorrow. It's crazy!
You can introduce flavor to anything with some effort, look into infusion drinks if you doubt me.
As for the hipsters, I've noticed more and more African-Americans not only competing, but judging lately so that's a fail.
As for the televised competitions, I take them with a grain of salt. I watch to learn a little, very little. I cringe every time I hear one, or all of them say they are going to crank up the heat on a brisket. Why not slow it down and not have to wrap it? Keep it at 210-225 and let the magic happen?
Then I hear Myron, and other judges, "I want to see this!" "I expect this!" "If it's not like this it's wrong!"
WHY? Why does everything smoked have to confirm to this narrow standard "they" created? Heaven forbid someone does something out of the narrow box they created, and it's GOOD!
I do this for fun, but I enjoy good food as well, but many of my recipes aren't of the norm that I could compete with because I don't meet judges criteria, but seldom do I have food left over?
They are going to have to open their minds soon or they are going to choke the life out of the televised competitions from sheer boredom!