What's the difference between Austin and Boston when it comes to cooking brisket? Given the ubiquity of information and the ease of travel, I wouldn't place such a premium on location. Some of the best BBQ I've ever had was in Brooklyn (and I didn't have to wait 2 hours for it).
Experience and standards? It's like asking what's the difference between NY Style pizza in NY and NY style pizza in LA. Do you think they are the same? It's also like saying that TexMex in MN is the same as in TX or CA.
Anybody can open up an BBQ place in Anytown, USA, and it could be passable or even pretty good, but it'll not beat a moderately good place in a town known for BBQ. It's mostly because the low quality places get run out of town to those with exceptional BBQ, and maybe even thrive in places where BBQ joins are scarce. Making really good BBQ is an art, and takes many years of experience and practice, maybe even mentoring under a master. Some guy smoking a brisket following a recipe online isn't going to come near even low quality BBQ restaraunts. Not without a lot of experience, trial and error, and by that point they aren't even following the recipe any longer.
Aaron Franklin just got the James Beard stamp of approval, winning Best Chef: Southwest for 2015. I expect there'll be Franklin-Style BBQ "Just Like Austin" places opening up around the country as a result.
