For "northern" BBQ, I would agree.

However a texas brisket if done right, sauce is an afterthought. The same could be said for pulled pork in the Carolinas but then I like the various mustard, tomato or vinegar sauces that are served. There are also dry BBQ's, not all is wet. Although I will state that gernerally I'm a sauce loving guy.

You mentioned Leon's, way back when Leon's had an outpost (take out only) on Clark just north of Fullerton. Man I miss that place, best Que on the northside for years IMO. I did take out from the a S side Leons and it was good as I remember.

The others that I did not have on my list are now there, thanks!