Mine's a southeastern Michigan style... inspired by various kinds of BBQ I've seen over the years, and adapted to cook in my own backyard. Sometimes it includes Beef Brisket, inspired by what I believe to be the Texas style of BBQ, but having only ate brisket once in Texas, who am I to know? Now, in general, I'd say that whatever style I have, it rarely includes the use of any mop, or even spritzing... maybe my style could best be described as lazy, because I just tend to get the grill set to the temperature I want ( which is quite easy with a pellet grill ), put the meat on the grill with a remote temperature probe stuck in it, walk away , and then come back when my phone App says that the internal temperature is where I want it to be... Ok, well I might probe it for tenderness, but I rarely open up my pellet grill more than 3 times on even the longest cooks... So, lets call it southeastern Michigan Lazy man's BBQ... Sauce is almost always on the side