If your serious about making a trip to Texas to tour our BBQ restaurants and markets, you have to purchase this book by Robb Walsh:
http://www.robbwalsh.com/books/book5/
Robb Walsh has done the homework and road work. The book is an excellent tool to get an idea of how it should really be done.
In my travels, the best BBQ I have tasted has been in Lockhart, TX. My two favorite stops in Lockhart are Smitty's Market and Black's BBQ. The sausage at Smitty's is insanely good. The beef at Black's is the best I have ever had from a food establishment. My son ordered a beef rib plate at Black's and the lady behind the counter told him that they only had one beef rib left. It was the size of a football and cost me $16.00 by itself. My wife is not a fan of smoked sausage. She took one bite of the sausage at Smitty's and finished a whole link by herself.
http://www.smittysmarket.com/
http://www.blacksbbq.com/
My .02 opinion, if the pit smoking the meat is automated, the meat will be boring and bland. Human interaction is a must to make quality BBQ. The closer you get to the taste of backyard BBQ, the better.
DO NOT SOAK YOUR MEAT IN SAUCE!!!!! If your meat is cooked right, sauce won't be necessary.