The ultimate guide to BBQ in Texas
Texas barbecue is a regional obsession centered on slow-cooked meats smoked over wood and celebrated in simple, no-frills venues. From central [[Texas]] oak fires to eastern [[hickory]] and [[pecan]] or western [[mesquite]], pitmasters transform tough cuts like [[brisket]] and beef ribs into tender, smoky highlights; pork ribs, sausages (including Texas hot links) and chicken also feature. Seasoning — dry rubs of salt, pepper and spices or wet rubs using oil, vinegar or mustard — is as important as the long cook, and sauces vary from nonexistent (as at [[Kreuz Market]] in [[Lockhart]]) to signature bottles like [[Stubb's Barbecue]]. Plates commonly arrive with sides such as pinto beans, potato salad and coleslaw, and eating etiquette embraces messiness, casual dress and communal, paper-lined tables. Seek out family-run joints, roadside markets and renowned names across [[Austin]], [[Dallas]] and [[Hill Country]] for authentic, argument-inducing experiences.