Man that really sucks. Wish he'd been straight up about it from the start, would've saved you a headache. Hope it's not too big of a pain to fix.

I read an article once from Meathead at AmazingRibs where he said trimming too much fat off a brisket actually helps the bark form better, not just the cook speed. That Franklin guy seems to really know what he's doing with the way he trims down to that quarter inch. I'm gonna have to try this on my next cook, I usually leave way too much fat on there.

And that pilot was probably just reading from a script they give them, right? I mean, it makes sense when you break it down but it's still hard to shake that feeling something's being hidden from us...