Texas barbecue is a religion. It's a slow and low pilgrimage to smoky perfection and a celebration of tradition and pitmaster skill. But what exactly sets Texas BBQ apart from the tangy sauces of Carolina or the sweet smokiness of Kansas City? Let's break it down.

Texas barbecue is characterized by its focus on low heat and slow smoking. Large cuts of beef, primarily brisket and ribs, are seasoned with a simple dry rub and smoked for hours over indirect heat. This allows the meat to absorb the smoky flavor from the wood, rendering the natural fat for incredible flavor and fall-off-the-bone tenderness. Unlike other styles that rely heavily on sauce, Texas BBQ lets the quality of the meat and the subtle nuances of smoke shine through. Sauce, if offered at all, is typically served on the side for those who prefer a touch of sweetness or tang.

But rendering Texas-style BBQ down to just one description is not this easy! Within the state there are four major styles of BBQ preparation that are even more diverse and are incredibly tied to the history and culture of the region. 

Here’s how BBQ varies around Texas! And how you can make Austin’s signature BBQ on your own!

Austin BBQ 101

The 4 styles of Texas BBQ

Central Texas BBQ

Welcome to the heart of Texas BBQ! Central Texas, and specifically Austin, is where the classic style reigns supreme. 

Here, beef brisket is king. Pitmasters take whole packer briskets (the entire brisket before separation) and slow-smoke them for hours using oak or a blend of oak and mesquite wood. The focus is on the dry rub, a blend of spices that both seasons the meat and creates a beautiful bark on the exterior. Once cooked, the brisket is sliced thin, revealing a masterpiece of smoky tenderness. Don't be surprised if your only sauce options are a simple tomato-based one or a spicy vinegar-based one — the star of the show is supposed to be the flavor of the meat itself.

Central Texas BBQ is also known for its no-frills approach. The sides are simple but satisfying, typically featuring coleslaw, mustard-seasoned potato salad, baked beans and maybe some pickles. The sides are all about letting the smoky, savory meat take center stage.

East Texas BBQ

Venture east, and you'll find the influence of neighboring states creeping into the Texas BBQ scene. East Texas BBQ embraces the slow-smoked approach of Central Texas but incorporates elements from Southern cooking. Pork plays a more prominent role here, with pork shoulder and ribs often sharing the spotlight with the expertly-seasoned brisket. You might also encounter tomato-based sauces with a touch of sweetness, adding a different dimension to the smoky flavor profile.

South Texas BBQ

Head south, and the influence of Mexican American culinary traditions becomes more evident. 

Here, barbacoa takes center stage. This slow-cooked dish features beef cheek or head slow-cooked in a traditional underground pit and seasoned with a blend of chilies and spices. The result is a melt-in-your-mouth, deeply flavorful meat that's often served in tacos. Additionally, mesquite wood becomes the dominant fuel source, imparting a bolder, more intense smokiness to the meats.

West Texas BBQ

Out west, things take on a more "cowboy style" approach. 

Here, the emphasis is on speed and simplicity, though taste is by no means sacrificed along the way. Meats are cooked over direct heat or an open flame, resulting in a less smoky flavor profile compared to other regions. While mesquite wood remains the preferred fuel, the faster cooking process creates a different texture and taste than the slow-cooked approach around the rest of the state. 

How to cook BBQ like Austin’s best pitmasters

Because we’re here in Austin and the BBQ is, indisputably, the BEST, let’s dive into the specifics of how to make some Central Texas culinary masterpieces. 

Choosing the meat

Like we said earlier, the undisputed king of Central Texas BBQ is the whole packer brisket. This large cut, encompassing both the "flat" and the "point" sections, offers a delightful contrast in textures. The flat is a leaner muscle that develops a beautiful bark and a rich, beefy flavor, while the point, with its higher fat content, becomes incredibly tender and juicy when cooked properly.

Selecting the right brisket is an art form. Pitmasters look for well-marbled cuts with a good amount of fat throughout. This fat not only adds flavor but also helps baste the meat during the long smoking process, preventing it from drying out.

Smoking the meat

Central Texas BBQ relies on low and slow smoking for achieving the perfect texture and flavor. Post oak is the preferred wood, as it imparts a subtle smoke character that complements the beef without overpowering it. Smoke pits are typically large, brick-lined structures with a firebox on one end; the meat is placed on a grate away from the direct heat, allowing the smoke to gently bathe the meat for 12-24 hours.

The ideal cooking temperature falls between 200°F and 250°F. This slow-and-steady approach allows the muscle fibers to break down, resulting in a brisket that literally melts in your mouth. It's a delicate balance, though — too high a temperature can lead to a dry and tough brisket, while too low can leave the meat undercooked.

Seasoning the meat

This style of BBQ celebrates the natural flavor of the meat, relying on only a simple dry rub to enhance its taste, rather than overpower it.

The dry rub typically contains a blend of chili powder, paprika, garlic powder, onion powder and black pepper. Some pitmasters might add a touch of cayenne pepper for a subtle kick, or brown sugar for a hint of sweetness. The rub is applied generously to the brisket before smoking, creating a flavorful crust (the bark) and infusing the meat with a savory and slightly spicy character.

Pairing the meat with sides

The sides served at Central Texas BBQ joints are meant to complement the star of the show — the meat. They're simple, classic and designed to cut through the richness of the smoked meat. 

• Coleslaw: shredded cabbage tossed with a tangy mayonnaise-based dressing offers a refreshing and creamy counterpoint to the smoky (and sometimes spicy) meat.
• Potato salad: this classic side dish can vary slightly between pitmasters, but typically features boiled potatoes, chopped vegetables and a creamy dressing with a touch of mustard or vinegar to add a bit of tang.
• Baked pinto beans: another BBQ plate staple, these baked beans are often slow-cooked with brown sugar, molasses and (sometimes) bacon for a sweet and savory flavor.
• Pickled vegetables: pickled onions and jalapeños add a vibrant acidity and a touch of heat to cut through the richness of the brisket.

If you’re looking for an actual recipe to follow, this one here is packed full of photos, directions, ingredients, tips and tricks to making the best Central Texas smoked BBQ brisket!

There’s no wrong way to cook BBQ, but here in Austin we’re certainly partial to the Central Texas style. After all, why mess with perfection, right?

If you live in or near any of our Austin apartments, be sure to stop by a local BBQ joint and see for yourself just how great Central Texas BBQ can be!

Enjoy!

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Featured photo by Emerson Vieira on on Unsplash