…. I typically use pecan for bbq and mesquite for grilling

True. I don't mind if they have two or three different levels of heat in their sauce, but the base sauce needs to be the same. Straight mustard base is my least favorite, but a place that specializes in just a a good mustard sauce is preferable to one who tries to have a mustard based sauce, a tomato base sauce, and a vinegar base sauce. Usually they will excel at only one style. Same with the method of how they cook their meat: BBQ, smoked, or grilled. Usually they are only good at one. I only BBQ well, not the best griller or smoker... but these definitions are somewhat controversial in themselves. I grew up going to small joints that focused on beef brisket, and boasted a thinner sauce that was a blend of tomato, vinegar, and mustard, Usually only had one bottle of sauce, not two or three, and the sauce was basted on towards the last third of cooking to caramelize on the outside of the meat. Being a thinner sauce, it could be applied earlier than a thick sauce without the danger of burning. It was not an overpowering sauce, like the thick, glorified ketchup you find nowadays. If you felt you wanted more flavor, you could always add some more sauce after the meat was cooked. I could never understand putting slaw on a perfectly good BBQ meat, as some miscreants do... but to everyone their own. What did you grow up on, and what is your favorite today... ought to open up a can of worms. I also love the Texas style of brisket, with no sauce till after the cooking is over, it's a close second to what I grew up on.

Pecan is popular in The Panhandle of Florida.

Burnt Bean in Seguin TX. It’s on the outskirts of San Antonio. Best brisket hands down I’ve ever had.

I thought the brisket at Terry Black's in Dallas, TX was quite good.

Hard Eight Frisco TX

I'm not Texican but even I know they use alot of post oak for brisket. East Texas has the southern influence and uses hickory and pecan a good bit.

I'm an Alabama purist and beef cannot be barbecued by any means known to man. It can be smoked, grilled, fried but only pork can be barbecued.

Now don't get me wrong I love me some brisket done up right but don't blow smoke up my tail and call it bbq.

And the best pork is whole shoulder and ribs, whole slab spareribs not them dinky little overpriced baby backs. St Louis style acceptable if you're trimming them up all pretty like for a show. Whole hog acceptable but that's it's own category.

Slow cooked over an open pit, none of this closed smoker smoke ring stuff. HICKORY ONLY

Basted every half hour with a secret vinegar/acidic based basting sauce to cut the fat. Mine is equal parts cider or malt vinegar and lemon juice. Pit master's choice to season the meat but no need for for rubs or thick coatings of spice, salt and maybe some pepper should suffice. You're going for smoke not the spice cabinet.

The finished product should a firm somewhat dry slow roasted cut that is sliced or chopped. Definitely not pulled or sloppy joe like in texture. Should be able to specify inside chopped/most tender, outside chopped/crispy char, or the standard inside outside chopped.

Actual sauce goes on at the plate or in a sandwich and the sauce should be red but not tomatoey with a solid sweet component, I like cane syrup, and some tang from a vinegar with a bit of bite from mustard, maybe some herbal onion, garlic or bay, I simmer onion, garlic and bay in my vinegar with a few pods of hot pepper as a good sauce needs a solid hit of heat. A touch of umami worstershire or anchovy paste tops it off. Thin or thick to preference but no one flavor should overpower the other.

Sauce can go on the ribs to bake on a bit and caramelize before serving, always pull the membrane.

Slaw goes on the side, never on the sandwich. Pickles go on the sandwich. Toast the buns on the grill as you assemble the sandwich. Pour on enough sauce to make a mess. If you ain't wearing the sauce you aint putting on enough.

Dont ask for brunswick stew unless you're in Phenix City, Alabama doesn't do brunswick Georgia does.

Chicken can be barbecued as well with the understanding that it's not really bbq. Halves or quarters best. Pecan is acceptable here as it's milder.