Although I get your point Frank, I think there is no end to how you take that line, growing your own herbs and spices, farming your own veggies, harvestring your own honey etc...and it happens out here. I think what youa are selling is the convenience, speed and maybe even, yes, the skill of throwing the meat into a smoker for a few/12 hours. I think that making a sauce and rub is a lot simpler than actually learning to cook meat. Even more so, you can make sauces and rubs with very consistent materials and ingredients that take a lot of the skill out of the equation. Every cut of meat requires a little different cooking, and cooking it to be the same every day. I think there is a lot to that.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."