Barbecue in Texas | Texas barbecue is a flavor explosion that will leave you wanting more

Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.

Barbecue in Texas Styles and variations

Texas barbecue traditions differ Geographically and culturally: East Texas, Central Texas, South Texas, and West Texas each have their own unique barbecue styles. Of these various styles, the Central and East Texas varieties are considered to be the most well-known.

The different kinds of Texas barbecue can be distinguished as follows:

East Texas style—the meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
Central Texas style—the meat is typically rubbed with only salt and black pepper (though some restaurants have been known to use other spices), then cooked over indirect heat from pecan, post oak, or mesquite wood. Sauce is typically considered unnecessary, but it may be served on the side to complement the meat.
West Texas style—the meat is cooked over direct heat from mesquite wood in a method very similar to grilling.
South Texas style—the meat is marinated in thick, molasses-like sauces that keep the meat moist after cooking.

Another style of barbecue, barbacoa, is characteristic of South Texas and the Rio Grande valley near the Mexico–United States border.

Barbacoa is a traditional Mexican form of barbecue that typically uses goat, lamb, or sheep meat, although beef is also sometimes used. In its most authentic form, barbacoa is prepared in a hole dug in the ground and covered in maguey (Agave americana) leaves.

Texan-approved BBQ Recipe