One thing I've never quite grokked is the differences in BBQ around the U.S. of A.
There's wet, dry, vinegar, sweet, you name it.
South Carolina, Texas, Missouri, Florida - pretty darned confusing.
I had a few favorites in Florida, Charlie & Jake's, Sonny's, etc.
Charlie & Jake's did pulled pork sandwiches, with meat smoked in an out-building, and served "dry", but you had a couple different squeeze bottles of sauce at the table.
Sonny's did theirs dry, too. The beef brisket was nice, with a red smoke ring under the bark.
My favorite, however, was Rudy's in Texas. That dry-rub, oak-fire beef brisket was amazing, so I'll wager that's what they define as Texas BBQ?