Nah, eat what you like, dude.
Agree 100% on the Thermapen.
Burgers: S&P only, sometimes a homemade seasoned salt.
Grill over high heat for 2-3 minutes for medium rare-medium. I like a hard sear on burgers.
Steak: S&P only, maybe also some granulated garlic. I prefer a compound butter. I often sous vide and finish over high heat for 60-90 seconds. If I'm grilling the entire piece, I usually reverse sear.
Brisket: I used to do complex rubs, it since I did a Dalmatian rub a few months ago, don't think I'll go back. Smoked in the PBC for 6-7 hours. Separate point and flat, warp flat and leave in a cooler wrapped in towels. Chop point and back out to the smoker for 1-2 hours.
Pork: Usually sous vide, and usually S&P only. But I'm more apt to braise pork in something.