Which Texas BBQ is best?

[bbqLuv]

There is a lot of flapping going on about Texas BBQ. It all sounds good to yours truly. But which Texas BBQ is best?

Central Texas BBQ: This style is known for its simple seasoning of salt and black pepper. The meat is cooked over indirect heat using oak wood.

East Texas BBQ: This style is characterized by its slow-cooked meat that often has a “fall off the bone” consistency. The meat is typically seasoned with a sweet tomato-based sauce and cooked over hickory wood.

South Texas BBQ: This style has a Mexican influence with a Texas twist. The meat is typically seasoned with spices like cumin and chili powder and cooked over mesquite wood.

West Texas BBQ: This style is unique because it uses direct heat to cook the meat over an open flame. The meat is typically seasoned with salt and pepper and cooked over mesquite wood.

When and if I make it to Texas, I will have to try each type of Texas BBQ and pair it with Lone Star beer--of course.

[Johnny Booth]

Ok in order of preference, because they are all good.

West - b/c salt and pepper and direct fire flavor
Central - b/c salt and pepper and oak smoke
South - b/c TexMex is good
East - b/c if I cannot get the others, I will gladly eat it.

[Oak Smoke]

What you’re calling central Texas bbq is my favorite. Amazingly I live in central Texas. Texas is a really big place so if you come to try all the regions bring what ever you need to stay a few days. Expect a warm welcome.

[bbqLuv]

A visit to Texas is on my bucket list. I think more than a few days are needed.

[randy.56]

I visited Central TX this winter, you will not be disappointed. Blacks BBQ, put that one on your list. They have 2-3 locations. One in Lockhart-Near Austin, one New Braunfels, Buc-ees is up there, recommend a breakfast brisket burrito. Did not get to try other BBQ in the rest of the state.

[LA Pork Butt]

Which type is best is a matter of preference like are apples better than oranges. My suspicion is that they are all good but different. Which is best is a question better answered within each category. So, I think which is the best within Central Texas, East Texas, etc is a better question. It would be fun to search for the best within each style. Anyone interested in a month long BBQ tour? LOL

[bbqLuv]

A month-long BBQ tour of Texas BBQ, will that be enough time?

[bardsleyque]

do you need a bag boy?

[Draznnl]

Heck, I don’t think a month long tour would be close to enough. After all, that’s what Daniel Vaughn at Texas Monthly does full-time all year around.

[Texas Larry]

I’m with LA Pork Butt. Not sure “which is best” is an answerable question. Preference, and timing, can make a huge difference. I went into a humble strip mall bbq joint in San Antonio today with low expectations—had an outstanding brisket sandwich. Smoky, tender, with a crunchy, peppery bark. Served on a fresh bun with pickle and onion. Up there with the best I’ve had anywhere.

[texastweeter]

Mine is...

[bbqLuv]

Sounds like I will have to put you on my bucket list.

[texastweeter]

Gates unlocked bbqLuv

[Purc]

This thread got me thinking on what style of BBQ I produce. With the exception of using mesquite, I am all over the board. Different woods, different rubs and sauces, sometimes fall off the bone other times not. Meat is pulled, chopped, sliced or eaten off the bone. Sometimes direct over the coals/wood chunks sometimes indirect. or on the rotisserie. Pork, beef, chicken, lamb, turkey and veggies. Based on my Weber Kettle and Bronco, it's always over charcoal with or without wood chunks. So, what's my style? I don't know but it tastes good.

I have lived in the southeast, northeast and California, I spent a lot of time in the Carolinas, I visited my son in law school in Memphis for 3 years and now I live in Texas. I have eaten BBQ in all these areas and I don't have a favorite because they were all good, just different.

[Oak Smoke]

Well said.

[bbqLuv]

Your comment got me thinking about a BBQ tour across the good old USA.

[bardsleyque]

exactly the same...only different!

[smokenoob]

my favorite Texas barbecue is the one that’s on my plate in front of me.😁

[klflowers]

This

[Spinaker]

Exactly what I was gonna type

[tstalafuse]

I think the short answer is... Yes.

[JLR]

I'm not sure where that classification comes from but I wouldn't base my visit to Texas on it. The biggest differences is the BBQ sauce and the side dishes. Oak & Hickory are generally used all over the state for low and slow smokes. Mesquite is used for hamburgers and chickens over direct heat in my experience.
Also, when you visit Texas, I recommend Shiner Bock over Lone Star. Shiner is made in Shiner, Texas. Lone Star Beer claims to be the national beer of Texas, but that's just marketing. I don't know anyone who drinks it. I think it's currently made by Miller in Fort Worth. It is really just PBR with a different name.
Shiner is much, much better.

[klflowers]

Shiner for the win. I live in TN and whenever I see Shiner I grab some.

[Panhead John]

I agree also. I don’t remember the last time I’ve seen someone drink a Lone Star. Maybe in a movie or something….Shiner Bock is waay more prevalent here in Texas.

[bardsleyque]

I'm from the gray northwest and have been labeled as somewhat of a beer snob. What ever, when I was in Austin last summer I was very pleasantly pleased with Shiner Bock!!!!

[JeffJ]

"Best" is subjective.

[FireMan]

It is also four letters.

[surfdog]

I pretty much like ‘em all…

Though I RARELY sauce meat while it’s cooking, I won’t turn my nose up at it if that’s how someone else cooked it.

“Central Texas” is how I generally define “BBQ.” Not exclusively but that’s what I generally think of when it comes to smoking/BBQ. Again, not exclusive to central Texas, but for practical purposes, it works.

“West Texas” style as listed here is how tri tip is traditionally cooked in CA. Red oak is the wood of choice. But seeing as my GF loves mesquite…I’ve been known to use a combo of both. Open flame and let it rip. “Babysitting” is a must.

“South Texas” just rolls into “West Texas” IMO. Back to that tri tip…salt, pepper, garlic, and a bit of cayenne is hard to beat.

[klflowers]

When I win that new first prize next month first thing I'm doing is a tri tip. And a tomahawk

[bardsleyque]

Went to Austin last summer, my compadres didn't have the patience to wait in line for Franklin's. We went to Terry Black's and it was very good. I make BBQ that I would put up next to them no problem, what blows me away is the volume! I've done some big cooks, biggest was 750 people, it just doesn't come close to what these guy's are putting out every day!

[Huskee]

Personally I grow weary of seeing "best" used in the context of preferences, of which food is a preference. There is no "best". Now get off my lawn.

[bbqLuv]

For Mr. Huskee, which of the four types of Texas do you prefer?

[Huskee]

bbqLuv I probably do East the least, simply because I don't prefer my meat sauced or fall off the bone, but it's still delicious. I do an even mix of the others I'd say. To me salt & pepper only is like a pepperoni & cheese pizza-- delicious! But sometimes I want mushroom or green peppers. So I like other things in my rubs too, like garlic and cayenne and onion.