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.
And served on brown butcher paper, pork ribs, brisket with sausage, beans, potato salad, jalapenos and onions. And sweet tea.
Texas bar-b-q used to be made in open air pits with big metal tops that were raised on a counterweight. Two of the best were the one in Mason and one on the top of the hill on 281 looking down at New Braunfels. Strictly one man operations. No buildings, just the pit and some outdoor tables and chairs under the stars and a big old oak tree.
They’d butcher a whole cow so sometimes you’d get steak as well as ribs and sausage based on whether it was a German, Polish, or Czech area. Served on a piece of butcher paper with pinto beans in a cup, half an onion (raw) and half a loaf of bread and all the Jalapenos you could eat.
You had to bring your own beer mostly, which in them days was Shiner, Lone Star or Pearl. Period.
Still some good pits around, but all in real buildings nowadays.