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To grasp how Texas barbecue has evolved, we must first consider its historical roots. Dating back to the 1500s, Native Americans were the pioneers of slow-cook techniques they called Barbacoa. This tradition laid the groundwork for the European introduction of smoking techniques, brought to Texas by German and Czech immigrants in the mid-19th century. Over time, leftovers from butchers were smoked to prolong the meat's shelf life, giving rise to a variety of regional styles and techniques that characterize traditional Texas barbecue today.