:: 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?
I like lean brisket Hickory or Pecan flavored; bbq or smoked. Spicy sausage, too. As long as it's Texas-style.
If it's served with sweet BBQ sauce, or, white potato salad (mayonnaise / Miracle Whip), or Boston baked beans, then it's NOT Texas-style regardless of technique.