[Spirochete]

Just Texas.

If it ain’t in Texas - It ain’t barbecue.

In Texas, we're overrun with outfits making barbecue that isn't Texas-style.

Just because it's smoked in Texas doesn't make it "Texas Barbecue". I'm talking about the glut of out-of-staters making barbecue with fatty brisket, sweet baked beans (instead of pinto beans), sweet sauce, and that disgusting potato salad made with Miracle Whip.

[dfwgator]

In Texas, we're overrun with outfits making barbecue that isn't Texas-style.

"Says here this barbecue sauce comes from New York City."

"NEW YORK CITY?!?!?!?!"

"Get a rope!"

[Responsibility2nd]

Good points.

I’ll add. Texas Barbecue is made OUTDOORS. Or in a massive pit. In places like Luling, Lockhart, or that guy in east Austin.

[Larry Lucido]

Just go straight to Tyler, Texas.

[Cletus.D.Yokel]

:: Just because it’s smoked in Texas doesn’t make it “Texas Barbecue”. ::

Well, that goes without sayin’, Spirochette.
By definition barbecue ain’t smokin’ no matter what state yor in...

In Texas there are 3 kinds of open-fire cooking:
1. Grillin’...hot and fast (450-500).
2. Barbecue (BBQ)...long and slow over medium low heat (325-275). Only the vapors of the firewood used flavor the meat.
3. Smoking...really long over low heat (250-225) using the smoke from specific hardwoods to flavor the meat.

BBQ and smoking are world’s apart, partner. But you know that, right?