The holy trinity of Texas barbecue is brisket, sausage and ribs. It’s a rigid triad of meat, meat and meat. But I thought it strange that we live by a major body of water, and I’ve never seen fish on the ‘cue menu.
Most of Greater Houston is firmly entrenched in Central Texas-style barbecue: predominantly beef rubbed with salt and pepper and smoked over post oak wood. There are a few places in town, like Burns Original BBQ and Triple J’s Smokehouse, that deal in East Texas-style barbecue: beef and pork smoked over hickory or pecan with a sweet, tomato-based sauce that clings to the meat.
Look hard enough, and you may even find South Texas-style barbacoa: whole cow heads cooked in an underground pit…