American barbecue is the art of cooking tough, collagen-rich cuts over indirect heat from smouldering hardwood at low temperatures (107-135°C / 225-275°F) for extended periods (4-18 hours). The process simultaneously converts collagen to gelatin (tenderisation), develops a smoke-flavoured bark on the exterior, and creates a pink smoke ring beneath the surface. The four canonical traditions — Texas (beef brisket, post oak), Kansas City (ribs, sweet sauce), Carolina (whole hog, vinegar), and Memphis (dry-rubbed ribs) — each reflect regional wood, meat, and sauce preferences.
Low temperature (107-135°C) and long time (4-18 hours). Hardwood smoke: post oak, hickory, mesquite, cherry, apple — each produces different flavour compounds. The 'stall' at 65-70°C internal temperature is normal — evaporative cooling plateaus the meat's temp for hours. Push through it or wrap in butcher paper (the Texas crutch). Bark formation: dry rub (salt, pepper, spices) + smoke + rendered fat creates the dark, flavourful crust. The smoke ring (pink layer) is a chemical reaction between nitric oxide from combustion and myoglobin — it's not a measure of smokiness, but it indicates proper low-and-slow cooking.
For Texas-style brisket: just salt and coarse black pepper. Post oak at 120°C for 10-14 hours. The point (fatty end) will be done before the flat (lean end) — this is normal. Rest in butcher paper in an insulated cooler for 2-4 hours. The jiggle test: properly cooked brisket wobbles like jelly when shaken. If it's stiff, it's not done. For ribs: the bend test — pick up the rack with tongs at one end, it should crack on the surface but not fall apart.
Temperature too high — you're roasting, not smoking. Too much smoke (especially with mesquite) — bitter creosote flavour. Not maintaining consistent temperature. Wrapping too early — no bark develops. Not resting brisket (minimum 1 hour, up to 4 hours in a cooler). Slicing brisket with the grain — always against. Saucing before smoking instead of after.