I understand and respect your take but disagree on almost all points. If each of the videos were shorter with "less rambling" as you say, people would lose their minds. "$90 for an hour and a half?!?!" Also, there are some nuggets in that rambling.
As for the recipes, the course is advertised as Aaron Franklin teaches you Central TX BBQ. Central TX BBQ is brisket. I'm happy he even chose to include pork. As for recipes, he's famously known for salt and pepper, although he does include a recipe for sauce and mixes it up on pork a bit.
The course was primarily taught on his patio OSB that only cooks two briskets at a time. The fire management class which, again, is Central TX BBQ, was taught on one of the 500/1000 gallon beasts but that's it if I recall correctly. The others were taught on a small guy. Regardless of what medium you're cooking on, fire's fire at the end of the day and there's some helpful tips in there that are applicable to everything but electric smokers. Also very few restaurant owners are cooking on stick burners.
I found the course to be a good value personally, I like that I can refer to it at any time I like and I enjoyed the backstories, fireside chats, etc. That said, I have some disposable income and I didn't fret over the $90. That's one thing we can agree on for sure! It absolutely comes down to what you're willing to spend and where you are personally. Cheers!
eace: