Texas barbecue

Texas Barbecue is a traditional style of preparing beef unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.

Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as "a line running from Columbus and Hearne northward between Dallas and Fort Worth".

Additionally, in deep South Texas and along the Rio Grande valley, a Mexican style of meat preparation known as barbacoa can be found. In Spanish, the word barbacoa means "barbecue", though in English it is often used specifically to refer to Mexican varieties of preparation.

Generally speaking, the different Texas barbecue styles are distinguished as follows:

The barbacoa tradition is somewhat different from all of these. Though beef may be used, goat or sheep meat are common as well (sometimes the entire animal may be used). In its most traditional form, barbacoa is prepared in a hole dug in the ground and covered with maguey leaves.

European meat-smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area, many of these former meat markets evolved to specialize in smoked meats. Many butcher shops also evolved into well-known barbecue establishments.

With the ending of the American Civil War and the emancipation of the slaves in 1865, the East Texas barbecue tradition, which was largely a product of the African-American community, was born.

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