For too long, there’s been a Texas-sized chokehold on the national barbecue conversation.
Well, that’s not completely true. Kansas City has passionate fans, you can’t go wrong with a Memphis-style pulled pork, and even the Carolinas have staked their barbecue claim to fame with regionally specific mustard- or vinegar-based sauces.
But here in Louisiana, Texas smoked meats — especially brisket — exert a pull that’s compounded by proximity. After all, Michelin-rated spots like Pinkerton’s and Truth BBQ in Houston are only about a four-hour drive from Lafayette, leading many to assume a false food binary: Texas for barbecue lovers, and Louisiana for aficionados of Cajun and Creole cuisine…