Briess pils versus continental pils malt is like comparing their 2-row to Maris Otter or their Bonlander to continental Munich. It's not going to give you the same flavor, so I'd skip them for German/Belgian styles. They're perfectly fine for American style beers that don't have a big malt flavor. In fact, if you're trying to go for a brewpub flavor in some of your beers, then you're better off sticking with the domestic malts. As much as I like continental malts, if you use too much in something like an American Pale Ale, it won't really taste right.
I've used Durst pils for years, but also have used Best and Dingeman. I think the German malts are a little cleaner-tasting than the Belgian ones, but that was back when I was using DWC, which could be a bit fruity-tasting. Fine in Belgians, but a little too much for Germans. Most Belgian breweries I visited were using Dingeman, so I'd pick that for Belgian styles every time.
In general, matching the country of origin of the style with the country of the maltster gives good results.