Barbecue in Texas

Texas Barbecuerefers to methods of preparation forbarbecueunique toTexan cuisine.Beef brisket,pork ribs, andsausageare among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside thesmoked meats.
Native Americans had been slow cooking meat before European settlement. People began this tradition of barbecue in North America before the 1500s, long before Central Europeans arrived in central Texas. European meat-smoking traditions were brought to Central Texas byGermanandCzech settlersduring the mid-19th century. Traditionally, before refrigeration, butchers would smoke meat that had not been sold, allowing it to be stored longer without spoiling. As these leftovers became popular among the migrants in the area, multiple meat markets began to specialize in smoked meats.
According to Daniel Vaughn, barbecue editor atTexas Monthly,Southside Market & Barbeque, opened in 1886, is the oldest barbecue restaurant in Texas still in operation.
In 1964, PresidentLyndon B. Johnsonhosted  the first barbecuestate dinnerin the history of the United States for the Mexican president-elect inJohnson City, Texas.
In 2019, J. C. Reid of theHouston Chroniclewrote thatpulled porkbarbecue was becoming common in Texas despite having originated elsewhere.
Texasbarbecue traditions differgeographicallyand culturally:East Texas,Central Texas,South Texas, andWest Texaseach have their own unique barbecue styles, of which the Central and East Texas varieties are considered to be the best-known.
The different kinds of Texas barbecue can be distinguished as follows:
Another style of barbecue,barbacoa, is characteristic of South Texas and theRio Grandevalley near theMexico–United States border.Barbacoais 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,barbacoais prepared in a hole dug in the ground and covered inmaguey(Agave americana)leaves.
East Texas barbecue is usually chopped rather than sliced. It may be made of either beef or pork. It is usually served on a bun.
In "Texas Barbecue in Black and White,"Robb Walshwrites that African-American varieties of barbecue in East Texas favored beef rather than pork due to its prevalence in the region. Walsh quotes an artist, Bert Long, who states that African-American varieties are heavily smoked.
According to Reid, the presence ofpork ribsin East Texas barbecue originated from elsewhere in the South.According to Walsh, the origins date back to when barbecues were held forslaves.Many Black restaurant owners in 1910 struggled as food-safety regulations passed throughout Texas restricted the operation of their restaurants. Later on, the widespread implementation of the new cinder block pit allowed Black restaurateurs to serve Black customers.
In a 1973Texas Monthlyarticle, Griffin Smith, Jr. describes East Texas barbecue as an "extension" of barbecue served in theSouthern United Statesand says that beef and pork appear equally in the cuisine.According to Smith, the style's emphasis on sauces and spices originated from a time when African-Americans received poor-quality cuts of meat that needed flavoring.According to Smith, the "finest manifestations" of this style were found in African-American-operated restaurants.Smith further describes East Texas barbecue as "...a chopped pork sandwich with hot sauce..."
The Central Texas pit-style barbecue was established in the 19th century along theChisholm Trailin the towns ofLockhart,Luling, andTaylor.  European immigrants who owned meat-packing plants opened retailmeat marketsserving cooked meats wrapped in redbutcher paper, a tradition that persists in many Central Texas towns. This barbecue style has spread considerably around the world, especially to Southern California, New York City, Britain, and Australia.
At a typical Central Texas pit-style barbecue restaurant, customers take acafeteria-style tray and are served by a butcher who carves the meat to sell by weight. Side dishes and desserts including slices of white bread, crinkle-cut dill pickle chips, sliced onion,jalapeño, andcorn breadare picked up along the line.
This style of barbecue emphasizes the meat, so if sauce is available, it is usually for dipping.Calvin Trillin, writing inThe New Yorker, said that discussions of Central Texas pit barbecue do not concern the piquancy of the sauces or common side dishes and desserts—the main consideration is the quality of the cooking of the meats.
Smith argues that the lack of focus on sauces is due to noon meat markets once being dominated by well-off purchasers who could choose from the highest quality cuts of meat and had little interest in sauces.
He also says that many sauces in Central Texas pit barbecue are intentionally made "bland" in comparison to the flavor of the meats themselves.The sauce is typically thinner, lightly spiced and unsweetened, as opposed to theKansas CityandMemphisstyles, which rely heavily on molasses or sugar to provide thickness and sweetness.
In 2010, Jayne Clark ofUSA Todaydescribed the "Texas Barbecue Trail", an East-of-Austin "semi-loop" includingElgin,Lockhart,Luling, andTaylor. Barbecue eateries in this semi-loop, such asLouie Mueller Barbecue, are within an hour fromAustin, running from northeast to the southeast.
West Texas barbecue, sometimes called "cowboy style," traditionally uses more direct heating than other styles. Food is generally cooked overmesquite, giving it a distinct, smoky flavor different from other wood-smoked styles.
Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work with less-desirable cuts of meat, such as the diaphragm and the cow's head. It is the cow's head that defines South Texas barbecue (calledbarbacoa). The head would be wrapped in wet maguey leaves and buried in a pit with hot coals for several hours, after which the meat would be pulled off for barbacoatacos. Lengua (beef tongue) tacos were also made. Today, this barbecue is mostly cooked in an oven in abain-marie.