I have eaten at many of the "great" BBQ joints in the so-called top BBQ regions in the country over the past 50 plus years. In my experience, what you can learn to cook at home using no more information than you can easily glean from this forum, will be better than 95% of what is called Great BBQ. Even the very top joints miss the mark from time to time.
I'm guessing you have already produced some great BBQ and just haven't realized it yet.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle