Since I’ve lived in Texas, I’ve found that the BBQ here is vastly different than in the South Eastern US. In Texas, it’s all about brisket. According to Weber.com, brisket is a cut from the breast of the cow. One cut is fattier (the point half) and one is leaner (the flat half). I’ve seen brisket with lots of fat and very juicy to dry as a Styrofoam cup. One of my favorite BBQ restaurants has brisket that is so dry it’s like eating paper. They do have excellent ribs, though. There seems to be very little pork in the Texas BBQ menu and that is, I believe where the difference lies.
In Georgia, the Carolinas, Alabama, and Tennessee as well, pork is the main meat. Pulled Pork is almost colloquial as THE BBQ dish in the Southeast. It’s juicy, because of amount of fat, and tender. Pork ribs are also dominant. The sauce differs greatly from Texas as well. In Texas, I find the sauce to be thick and bland. Epicurious.com lists their recipe for Texas BBQ sauce with a cup of ketchup, among other items, including brown sugar. Their recipe for Carolina BBQ sauce (which is the predominant style in the Southeast) starts with a cup of mustard. Other ingredients are involved, not the least of which is vinegar. Now, I haven’t tried either of these sauce recipes, so don’t hold me to that. I’m just pointing out the difference in ingredients.
So… my take? If Texas brisket is made with a lot of fat, the point half, it can be enjoyable like one might enjoy a pot roast. Southeastern BBQ is far superior in my opinion. The meat, being pork, is more tender and easier to make, and the sauce is wonderful – tangy, spicy and flavorful all at the same time.
Just my opinion, y’all. Try both and see for yourself.
Brady's Cellar 