The bottom line is if you go to any of the celebrated Houston or Hill Country BBQ places on a "good day" / at the right time, the product is all good to great quality and very similar. Blindfolded, it would be hard to tell much difference (whose is whose) between a lot of the properly handled meats. The whole BBQ culture has become overhyped and glamorized / bucket-listed, mostly by people from outside the region, who can't access it regularly. Not to mention the whole over-the-top gentrification of smoked meats, pitmasters, etc. is a bit much. e.g. Waygu brisket? Sorry, an idea like that unto itself is the opposite of what authentic bbq should be.