Unless those were cold smoked first, then Sous Vide cooked...Then finished on a HOT grill.... Then I will tell you that there are still things you will want to try before proclaiming "perfection"
Sous Vide IS the best way to cook meats - because nothing escapes. None of the flavors or aromas. Zero. If you have not tried it...you really owe it to yourself to explore and try. Cheap to do. 1 small appliance...usually about $100. And - the possibilities to use it in conjunction with outdoor cooking are endless.
While LTBBQ does not toot it's own horn...I will promise you that there are more years of cooking science here in our members - than you will find elsewhere. Yeah...I am serious about that.
The difference tho, is WE will not put ourselves on a throne of authority. Bloggers - such as the ones you mentioned ARE the product that they have to sell, in order to make money.
Different different methods/business model. But - not really superior to what you have available on this board. There are many members here that are noted authors in the BBQ world. We even have a couple of PhB holders ( KCBS has a real education program for a Doctorate in BBQ - no joke...) As well - we have on board Phd.s in food chemistry.