Never tried the Butcher's or the like, but I've gone the broth-based home recipe route a couple of times and thought that I liked the "natural" flavor of a good, properly smoked brisket a little better.
Not all briskets are equal in terms of beefy goodness though, so I guess the flavor enhancement injections are insurance against one that doesn't have the best flavor? On the other hand, don't the popular bbq competitors even inject the high dollar Wagnu (sp?) briskets?
As for the staining, I here that worch. will do the same thing, but I'm surprised that the Kosmos and others don't do it as well. I'm sure there's some technique though, as already pointed out with going with the grain vs. against the grain.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!