I agree somewhat... If you pull the whole butt, and toss it all together, you get some bits from the inside, some bits of bark and some in-between. I think if you get a whole mouthful of bark, it's harsh, and a whole mouthful of non-rubbed innards, it's a bit bland.
With a good heavy rub created bark, I think it makes a huge difference with a proper tossing post-pull. That makes the best overall dynamic product, IMO.
I'm with you with that on brisket though - I find myself using less and less ingredients. Where I used to to a full on 12 ingredient rub, i'm down to using just salt, pepper, garlic powder and a bit of cumin. it's lovely.
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold