Can't avoid the stereotypes on certain foods, they are properly described as ethnic because they are passed down among family. Many old New Yorkers have 'secret' family recipes for flats which involve ingredients like beer and ketchup and cola; these people have never cooked outdoors and the recipes all call for braising.
Tom, I assume when you say the smokette was designed to cook brisket, you mean packers. And please correct me if I am wrong.
The same terms are applied to different foods in different parts of the country. The internet helps, but I do not recall anyone on this forum recommend smoking a flat without a lot of crutches. Same with beef ribs; it can be done, but I have not seen a lot of people pushing the idea unless they grew up with beef ribs.
And my favorite ethnic treat is braised lamb shank, simmered for about 18 hours by someone who cooks differently than I do. Anyone ever smoke a lamb shank?