re: Brisket is overrated

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You can absolutely screw up pulled pork.

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People act like cooking brisket is rocket science relative to cooking pulled pork. It's not. You have to know how to trim a brisket more than a pork butt, and if you know what you are doing you won't wrap a pork butt unless you want it soupy but you will do some form of wrap in a brisket toward the end, but they really are not that different. It's about fire management and knowing the signs/temps to take it off. It's funny how many people on here will go "you have to go to such and such place and get the absolute best cooked brisket in the universe and then you will know how it's the best" and in the same post say you can throw some pork shoulder in a crockpot and get acceptable pulled pork

There is so much cork sniffing around brisket, and that's exactly why it's overrated. I said in the op it's good in the same way that all BBQ is good. Tough meat plus low temps plus smoke is delicious. Brisket is marginally harder than other types, which is probably why it came to be the one that restaurants got judged on, but it's not because brisket done well is objectively better to eat than other types of BBQ done equally well. Anything I want to get taste wise from brisket I can do quicker and better with beef short ribs, and I don't have to have like 20 people over to make it worth the effort