East Texas
"A blend of Deep South pork traditions and Texas beef, known for chopped beef sandwiches and sweeter sauces."
The Staple
Chopped Beef & Pork Ribs
Sauce Base
Sweet Tomato & Vinegar
Fuel Source
Hickory
The ‘Other’ Texas BBQ
When most people think of Texas BBQ, they think of the salt-and-pepper brisket of the Hill Country. However, East Texas (stretching from Houston to the Louisiana border) has a completely different tradition. It is heavily influenced by the Southern traditions brought by enslaved African Americans and subsequent freedmen.
Chopped Beef, Not Sliced
While brisket is still prevalent, East Texas is famous for Chopped Beef. Instead of thick, pristine slices, the brisket is chopped up and heavily mixed with a sweet and tangy BBQ sauce. It is almost always served on a bun rather than butcher paper.
Pork is Welcome Here
Unlike the beef purists in Central Texas, East Texas fully embraces pork. Ribs, pulled pork, and coarse-ground sausages are staples of the East Texas menu.
The Sauce and The Wood
Because of its proximity to the South, East Texas sauce is a prominent feature. It is a sweet, tomato-based sauce, similar to Kansas City but often with a stronger vinegar kick to balance the rich meats.
The wood of choice also changes. While Post Oak rules the Hill Country, Hickory is the dominant wood in East Texas, providing a sharper, more pungent smoke profile that stands up well to the sweeter sauces.