Living in Arkansas, I make my own.
Don't get me wrong, the BBQ in TX and AR is good, but as restaraunts have to cater to the masses, they all tend to be mainstream.
My family LOVES the garlic variation I do. Ya know how Greek Cuisine calls for taking shards fo garlic, making a knife stab into the lamb and inserting shards of garlic into the hole....I do the same thing for the brisket up to a head and a half worth.
Besides, my dry rub tends to have A LOT more Cayenne in it than the restaraunt version.
Smoke that sucker on the Weber for 10 hours, and get ready for the home-made sauce!
68ROX