This. 100% this. I grew up a stone's throw from the NC mountains. All my life I've had vinegar and mustard sauces which are still my favorites. But some of my cooking mentors were from Alabama and Louisiana and they both extolled the Texas Hill Country style cooking so I set out to learn what that was and man, am I glad I did! Slow cooked over oak smoke or a touch of mesquite with just SPG. BEST brisket, hands down. Gotta do some beef ribs soon. I've heard they are superior to pork. Gonna find out!
I've had some St Louis stuff, and it's good. I wouldn't turn down a plate. In fact, I typically eat the style of BBQ each place is famous for when I'm in that area just because you can bet it's gonna be done the best. And I'm rarely disappointed. But at home, my pork is all NC style with vinegar (even turned my wife's yankee taste buds on to it finally) and my beef is all Texas style. My ribs are "slightly overdone" competition style with some pull back and a light sauce glaze right before they come off the smoker.
Now I'm REALLY hungry and REALLY bored....