All of those "issues" you describe in a normal smoke all come down to talent and technique lol.
SV is for people who can't learn, or there are a lot of them or who don't have the space/tools, to properly make a brisket. Briskets are hard, and people want an easier way out. However with SV, as seen pretty much anywhere, the cook itself loses some of the BBQ character. These are done in blind side by side taste tests with foodie pros who can pick out the BBQ and pick out the SV and what they prefer. Even if its just with the supplemental "cook" portion.
Sure its good to impress your friends with technology and bling, we get that, you like your toys lol. Be like (I had this stake at 131.2455298389 degrees for 4727 minutes!) But to come in here and say its the best way is pretty asinine especially when cooking is subjective
It would bug me too when I have all the gadgets and youtube videos about SV, random 4 star chef advice (but conversely have to chefexplain to people why techniques are better, and tell people they are stupid if they disagree) and what not to get beat by simplicity.