I dunno, I grew up in the south and some of the best BBQ I had came from places that couldn’t do chicken. They added that on as an afterthought to fill out the menu and treated it like red meat.
I always did the mac and cheese and the burnt ends as my quality check.
Order plain pulled chicken at a BBQ pit for the same effect
For a Texan, change that to brisket. I can’t name one Texas place that’s judged on their chicken.
I dunno, I grew up in the south and some of the best BBQ I had came from places that couldn’t do chicken. They added that on as an afterthought to fill out the menu and treated it like red meat.
I always did the mac and cheese and the burnt ends as my quality check.
This all depends on where you’re at in the south. The regional specialization is key