re: Rank your favorite regional BBQ variations

I'd also like to add that "Texas Style Barbecue" is more defined by the simplicity of it than beef vs. pork. Other places, most notably Kansas City, do briskets regularly. And they slather them in mustard, marinade them, inject them, etc. A good brisket doesn't need anything more than salt and pepper, at any point in the cooking/eating process. That's something we stick to here, and the true defining characteristic of Texas BBQ.