Most, not all of the restaurant, BBQ Shack brisket I've tried is ho-hum. The problem lies in the reheat. Places such as Kreuz Market begin selling brisket as the 1st piece of meat comes off the pit. When the last brisket is done, so is that day's brisket sales.Perhaps your $9 @ sandwich joint follows the same strategy.
Not to hijack your thread... yes, a great cut of brisket, simply seasoned and cooked in a CS can produce end results that rival the best of the best. Great, aint it?