Barbecue is practically synonymous with the Longhorn State. So much so that you can’t travel to a new region without being introduced to a unique Texas-style barbecue. This evolution is all thanks to the many different immigrants that settled the state over the years and introduced their unique meat preparation and cooking techniques. This guide discusses how the barbecue in Texas varies from the Central portion of the state to the West, East, and South regions. 

How Did Texas-Style Barbecue Get Its Start?

Central Texas

Most of the United States and the rest of the world are most familiar with the pit-style barbecue that evolved out of Central Texas. In the 19th century, Czech, German, and other European immigrants settled along the Chisholm Trail, which was frequented by ranchers moving cattle from Texas to Kansas, and opened butcher shops. 

As a way to store leftover meats for longer, shop owners developed a way of slow-smoking meat over mesquite, oak, and pecan wood. They then rubbed the cuts in salt and pepper and served them to customers. 

Eventually, the unique cooked meat became so popular that restaurants opened dedicated solely to it. While the meat remained the focus, some establishments did toss on a thin, unsweetened sauce.  

East Texas

After Central barbecue, East-Texas is probably most famous. The slow-cooked, saucy variety mostly has emancipated African Americans to thank. The barbecue is an evolution of the time when African Americans were given poor-quality beef and pork. As a way to give the meat more flavor, they developed sweet, tomato-based sauces and spices and would heavily smoke the cuts on hickory wood until they were falling off the bone. 

In the early 20th century, new regulations made it difficult for black restaurant owners to keep their establishments open. As a way to continue serving their customers, they developed new, less expensive ways of cooking, including the cinder block pit that allowed them to smoke larger slabs of meat at once. 

West Texas 

The popular barbecue in West Texas is a remnant of the cattle drive and trailblazing days when cowboys would cook meat over an open fire. The style uses a more direct heating style, similar to grilling, and usually favors mesquite wood to give it a distinct smoky flavor. 

South & North Texas

The southern and northernmost regions of Texas were historically used for ranching. Mexican farmhands, who regularly worked on these ranches, introduced barbacoa—a process of steaming leaf-wrapped meat, usually lamb or mutton, in a brick-lined pit filled with hot coals for several hours. 

When you’re craving tasty Texas-style barbecue, head to Dickey’s Barbecue Pit in Amelia, OH. This franchise continues a family tradition of slow-smoked barbecue that dates back three generations. Their menu features favorites ranging from beef brisket to pulled pork. See their entire menu on their website, and call them at (513) 802-2700 to place a to-go order or learn more about their catering options.