It kinda seems like the pastrami styles in NYC. Over at Katz's Deli, a major institution, they cook the pastrami til it's so tender you need to hand cut it as the slicing machines will simply cause it to just flake apart.
At 2nd Ave Deli, the pastrami holds on more densely and it can be sliced on a machine.
Both styles are delicious. Perhaps what the KCBS guys are looking for is not what Texans are looking for? What's overcooked for one is an example of perfect brisket for the other?
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