I'm guessing the best barbecue restaurants use offset smokers and for very good reason.
Maybe in Texas, but there's a lot of good barbecue that's not Texas centric that's smoked on variety of smokers.
Depends entirely on individual tastes.
Here in OKC, we have a couple of places who do central Texas style on large offsets, one uses a 1K propane tank smoker built by Primitive Pits. Both are very good.
But we also have a restaurant with the menu designed by Travis Clark, whose won all the big comps, i.e. Jack Daniels, American Royal, and dominates on regional KCBS comps. They use a mix of smokers, they have Camelback offsets but also, what I believe, is a JR oyler Roti. Its very good.
And there's Butcher BBQ stand, operated by Dave Bouska's son. Dave was on BBQ Pitmasters two or three seasons, he's been very successful in comps, he's had a good seasoning business. They cook on Cookshack commercial pellet smokers. Its very good.
I lean to the central Texas joint because its closest to me. But not easy decision. While the Texas style brisket is the best, there's other meats on the menus.