Central Texas includes a very simple dry rub, usually just a simple combination of salt and pepper.
The meat is smoked for many hours at low temperatures, typically over mesquite, pecan, or oak wood, very similar to how KC’s Biscuits and BBQ does theirs.
With East Texas BBQ, it also involves the same slow smoking via indirect heat, but theirs is more known for the “falling off of the bone” quality. In addition it is almost always smoked over hickory wood. Because of these factors, this style of BBQ is great for pulled pork sandwiches.
With Southern Texas BBQ, they use a molasses based sweet sauce that keeps in the moisture of the meat. South Texas barbecue is heavily intertwined with Mexican cuisine, and it is regionally known as barbacoa.
With West Texas style BBQ, it is traditionally cooked over the direct heat of an open flame instead of being smoked. West Texas Barbeque is the most similar to standard grilling.
We hope to see you soon at KC’s Biscuits and BBQ, where you can find true authenticity right here in Kennewick, Washington!
Sources are from masterclass.com