Texas BBQ doesn't use sauce as much in the cooking part of the process. Largely seasoned with salt, pepper and other spices. The sauce is for the table.
My brother has a competiton smoker that we use a couple of times a year, we do several kinds of meat including brisket and pulled pork. We sometimes do a few experiments with with different kinds of wood and injections and spices, BUT WE DO NOT SAUCE THE MEAT, except for late in the process with pork ribs.
And we go all over the country checking out both famous and hole-in-the-wall spots too. My brother found a Peruvian chicken place in Houston that he loves, and a lot of it has to do with the sauces. ON THE TABLE.