There’s more than one way to barbecue in Texas. Each region has its own “distinct approach to the ’cue,” influenced by the cooking styles of 19th-century German and Czech immigrants, Mexican Americans and Indigenous and enslaved people, said Houstonia.The classic East Texas style “dominated” Houston for decades, with pitmasters focusing on “slow-roasted meats and sweet, tomato-based sauces,” said Houstonia, but by the 1960s, the techniques of Central Texas — sprinkling briskets with salt and pepper and cooking them over indirect heat — started to become more commonplace.
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