I don't believe there are too many hard and fast rules. I am not even sure what really counts as traditional. Meat on a stick over an open fire? Dig a hole? Stickburner?
The way I see it, BBQ is a goal oriented deal, and that is to achieve tender, moist meat from a cut that should otherwise be hard to eat. There are so many ways to get there that you cannot simply say that one way is the correct way. BBQ has gone from hot and fast, to low and slow and back to hot and fast to some. The only wrong answer would be for somebody to say that they way they do it is the only way to go.
Primo Oval XL, BPS drum, Weber gasser