Fair enough, but it ain’t brisket. That is the point. The origin of southern bbq started in the poorest areas throughout the south. Where creative people (almost exclusively the black communities) took the lowest quality of meats they had access to and through years of experimenting came up with ways of increasing flavor and texture. On almost any football Saturday around my home you will find a number of guys who will set up their small family owned mobile business’ where they sell a very limited supply of their efforts. And no, it doesn’t require a sauce, my fat ass just likes it.
To me brisket is in of itself an entirely different method of preparing beef then what is found in Georgia and the surrounding states bbq. Simply because when we do a brisket it is always a prime cut to begin with. And if you spend time here, and expose yourself to both the people and their efforts I believe you would view it that way as well.