New to Texas? Here is your BBQ orientation.
The meats (in order of importance):
- 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.
- Beef ribs — Massive, meaty, expensive ($30+ per rib). Worth it once. Usually weekends only.
- Pork ribs — Pork is the underdog in Texas BBQ. Good pork ribs are a sign of a great pitmaster.
- Turkey — Surprisingly good at Texas BBQ joints. Moist, smoky, underordered.
- Sausage — House-made sausage is a Texas BBQ staple. Usually jalapeño cheddar or original.
- 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