In competition cooks especially. I see the same flavor profiles and the same techniques all over the place. There's not a ton of uniqueness. I wish people would try some different cuts: short rib, tri tip, lamb, duck, parts of chicken other than thigh, offal :D
Here's some lamb heart I smoked up when I went on a lamb buying spree after easter. I think lamb heart has great lamby flavour:
Maybe I should start an offal bbq team! Think of all the tongue and tripe. Grilled sweetbreads are amazing!
My point is that a thermometer is just a tool. It gives you only one piece of information at one point in the meat. Wrapping is just a tool. If your meat gets too dark or too crispy but is not tender, then wrap. 3-2-1 is for cooking at 225, at higher temps, it is probably too long. I just hate the idea of cooking by numbers. Recipes are guidelines. You can't cook most things by time or temperature alone, there are just too many variables. Size, weight, moisture content, grill temp, hot spots, humidity, wind, etc. Not to mention everybody's cooker acts differently. It's really just a temperamental oven hehe.
Injections and brines are all tools. Cooks should know about how and when to use them, but at the end of the day, they'll have a higher success rate by using their judgement than by blindly following recipes.