re: All types of BBQ have their place and most are very tasty

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Maybe this is why pork is more common. Most places and halfway decent pitmasters can land pulled pork or even spare ribs. You gotta nail brisket or else you gotta chop it up and sauce it up then throw it on some bread.

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That's one reason. Pork butt is more forgiving; as long as you get it to 203/205 internal, you'll get good food. Don't have to worry about wrapping it or anything. Brisket is much less forgiving.

The other reason for the proliferation of pork bbq in the deep south is that our smoking forefathers didn't have the expanse of land to have big beef operations like they had in Texas. Back then, if you had a cow, it was for getting milk, and you kept it in a fairly small pasture, and you didn't feed it enough to fatten it up. To raise pigs all you had to do was have some wet mud and a bit of woods with some underbrush and the hogs were as happy as, well, pigs in slop. Pork was in much more abundant supply, and so it became the bbq meat of choice in Alabama, Georgia, the Carolinas, etc.