Well, speaking as a Texan: you don't pull brisket, son, you chop it.
The problem is that unlike a pork butt, which is generously laced throughout with fat suitable for rendering, a beef brisket has little fat aside from the cap and the seam that separates the flat from the point.
If you got a brisket to the point where it could be pulled the same way you pull a butt, that brisket would be cooked to mush.
I say do it as it should be done: smoke it via the HH method, then take your best knife and chop that bad boy up. Sauce it lightly and then slap the results between two slices of squishy white bread. Repeat.