I know BBQ has a lot of regional taste.
Yep, that's a fact. Awhile back, I watched a TV show (documentary type) that showed BBQ in two areas of North Carolina (pork only), Memphis, Kansas City, and Texas (beef brisket). They supposedly took BBQ from each place, flew it to California and had some "real cowboys" taste and rate it. If I remember right, they ranked Memphis number one.
For my taste, the absolute worst I ever ate was BBQ beef ribs in what was supposed to be one of the best restaurants in Williamsburg, VA. They used so much syrup in the sauce they drowned the ribs in that it was so sweet it was almost inedible for me. But obviously someone must like it.
Texas BBQ? I'm not real sure there is such a thing since we have so much variety, but basically, I guess Texas BBQ is beef brisket. No one that I know puts any sauce on it until after it's cooked, but beyond that, everyone is different; some use nothing, some only salt and pepper, some use rubs of all kinds of concoctions. Most do cook it slow at 200 to 250 degrees, slice it cross grain, and eat it with or without sauce.
I have Robb Walsh's
Legends of Texas Barbecue" cookbook and it has too many recipes for me to ever get around to trying them all.