A Traveler’s Guide to Texas Barbecue

Meat cooked so slowly it falls off the bone is typical of East Texas barbecue, which is also known for its sweet, tomato-based sauce. Rubbing the meat with spices and cooking it indirectly over pecan or oak wood is Central Texas’ style, while West Texas favors cooking over mesquite wood. (True ’cue connoisseurs will appreciate the unique flavor profiles that each of these woods imparts during the cooking process.) In South Texas, you’ll find meat slathered with thick, molasses-like sauce. Each style is delectable in its own way, and every bite is an authentic representation of a Texas culinary tradition.

To better understand what makes Texas barbecue iconic, hit the Texas BBQ Trail. Within an hour’s drive of Austin, the trail leads to the towns of Taylor, Elgin, Luling and Lockhart, the “Capital of Texas Barbecue.” Gather with locals at family-owned barbecue joints and markets, each with a unique taste: In Elgin, sample the renowned sausage, made according to the recipes of Texas’ German immigrants.

In Luling, savor barbecue in a tangy mustard-based sauce right out of its butcher paper wrapping. In Lockhart and Taylor, you might find the rustic markets and cafes as intriguing as the barbecue. Houston also offers a hearty concentration of barbecue restaurants — try local — and critically acclaimed favorites including Gatlin’s BBQ, Goode Company BBQ and Rudy’s BBQ.

For a different experience, time your visit with an event or festival that celebrates Texas barbecue. February and March in Houston are prime time, with the annual Houston Livestock Show and Rodeo World’s Championship BBQ Contest followed by the Houston Barbecue Cook-Off, a 20-plus-year tradition. The San Antonio Stock Show & Rodeo Bar-B-Que Cook-Off unfolds annually in September, drawing more than 250 competitive cooking teams.