I think if you are doing one brisket, for service whenever you want to serve it, just how you want it, it is not that difficult to turn out acceptable product. However, it is a bit more difficult to cook a large amount that will hold. Most of what makes brisket a legend is that most folks do not and will probably never cook one for themselves, their only experience being the stuff bought from BBQ restaurants. Further, it is highly variable, like all of the meats we cook.
I would suggest that while most of use think we cook all out meats pretty darned good, none of them is really easy. If it was, then people would not crock pot/boil/oven bake their BBQ. I find that making really great ribs to have it's own difficulties, as does ribs, brisket and pork butt. To do them really well is never easy.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."