To most Texans, the traditions and techniques of barbecue are unchanging.
Our beloved tray of brisket, pork ribs and sausage – the Texas trinity – is cooked low and slow using some version of an offset barbecue pit in a smoky pit room by pitmasters who have honed their craft over many decades.
In a state known for its tall tales, barbecue offers Texans a comforting confirmation that myth and reality can be one and the same…