BBQ 101: How to order like a Texan if you just moved here

New to Texas? Here is your BBQ orientation.

The meats (in order of importance):

1. Brisket — This is the main event. Order it "moist" (fatty) not "lean" unless you hate flavor. A good brisket has a dark bark on the outside and a pink smoke ring inside.
2. Beef ribs — Massive, meaty, expensive ($30+ per rib). Worth it once. Usually weekends only.
3. Pork ribs — Pork is the underdog in Texas BBQ. Good pork ribs are a sign of a great pitmaster.
4. Turkey — Surprisingly good at Texas BBQ joints. Moist, smoky, underordered.
5. Sausage — House-made sausage is a Texas BBQ staple. Usually jalapeño cheddar or original.
6. Pulled pork — Last on the Texas list but first in Carolina. Solid option.

How to order:

• BBQ is sold by the pound in Texas. Half pound per person is a full meal.
• "Give me a half pound of moist brisket, two ribs, and a link of sausage" is a power order.
• Sides: potato salad, coleslaw, mac and cheese, beans, bread. Bread is always white bread and pickles.
• Sauce is ON THE SIDE. If a place pre-sauces their brisket, leave.

BBQ etiquette:

• The line IS the experience. Don't complain about it.
• It is acceptable to eat BBQ with your hands. Forks are for sides.
• Tipping the counter staff is appreciated.
• If they run out of something, that means it was fresh and popular. Respect it.

Source: Born in Texas, raised on BBQ, and mildly offended when people put sauce on brisket