Yeah, I wasn't insulting anyone or saying their methods don't work. I'm a big believer in simple approach to things, but as we know in brewing, complicated recipes and simple recipes can win medals.
In my opinion, the BBQ hobby, particularly competition guys, go WAY OFF THE DEEP END. There is a lot of money on the line, so they are looking to gain whatever advanatage they can, but a lot of it seems to be snake oil.
When it comes to pork, sure you've gotta dress it up a bit. Marinades, brines, injections, mops, rubs and sauces can really enhance things, though I still don't think you should be doing all of them. But for me, brisket is all about bringing out the meat flavour and not covering it up.
Again, just my opinion, try things out and see what works for you. But in my experience, simple is better when it comes to brisket.