Agree with you about briskets being the king in Texas. Briskets are more difficult and require a longer, slower smoke. Not a good mix with the barrel smokers I used for years. Have done a few on the Traeger, but I would never lay claim to be able to do a brisket better than any I have had in Texas!
Well I would only say that if you read the article (one of many on the link) you will find that a small “cooker” or backyard grill was a starting place for the two true legends who figure prominently in the story. The main difference being whether you are cranking out just enough “que” for a cookout or enough for the line of customers wrapped around the block.