I don't think the NAMP recognizes a 'Pork Brisket' as described in the link.
416B (Pork Spare Rib, Brisket Bone) ~~ Consist of the Sternum, coastal cartilage and any attached meat removed from 416A (Pork Spare Rib, St Louis Cut)
Pork Brisket (Sternum, Breastbone) is what one removes when making St Louis Cuts from Spare ribs.
The guy is an idiot! -- Not only is he smoking...He's inhaling!
Edit to add: He probably wouldn't recognize a a piece of BBQed pork if you slapped him in the face with it......