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The Lone Star state is primarily known for its brisket. Typically cooked in a pit, this cut became popular to smoke and in the mid-’60s. This became the dominant cut for Texas barbecue. Texas is known for its mop-style sauces. This technique of “basting” is applied with a mop. The sauce includes vinegar, Worcestershire and various spices and garlic. The sauce provides a thin glaze that moistens the meat while it smokes.