Funk: great post. I like the way you blew up a lot of the non sense that goes around about rubs, injection, slathers, foil / plastic wrap, etc. and brisket.
In my opinion, brisket is much harder to master than pork (I am still trying to "master" brisket ... I hope I get there some day). Many of the points you made in your post made sense when I thought back to my numerous less than awesome briskets.
BTW - I have eaten at all of the central Texas "meccas" (it easy to do when you have been around as long as I have and got learned up in a collige near by) and I still enjoyed your post.