Other than in competition, there are no style points. If it tastes good to you, that's perfectly okay
I cook barbeque in two styles -- "friends and family" and competition style. They are similar in result but vary greatly in complexity because in competition I'm dotting every conceivable "i" and crossing every single "t" and double-checking that I do. One is not superior to the other, necessarily, just more disciplined and consistent.
I feel the same about chili. What I make isn't the limited scope "Texas red" of the chili competition circuit (although I know how to make that). It is, instead, what my wife and I like to eat.
No harm whatsoever in liking Arby's brisket!
Hub