felix4067 Actually, it's smoked while "cooking low & slow" over indirect heat.
I've learned all sorts of things about the word "barbecue" in this thread. Where I come from, you can have a barbecue (party held outdoors where you serve grilled food), you can barbecue (cook food on a grill), and you can call anything barbecue that is coated in barbecue sauce. I was not aware until this thread that the only proper way to call something "barbecue" was to cook it low and slow over fire.
Until some years after I moved South from my Pittsburgh birthplace I had never heard of this. Sure, I had heard of "smoking
" hams, kielbassa, etc. but that was a preservation/flavoring technique, not cooking. And, it is done in a "smokehouse", not a barbecue pit. And, that process takes days, not hours.
Like all tasty foods, true 'Cue
has crept North to Minneapolis, Detroit, Chicago, & the City. And from there outward to the burbs. Just as Tex-Mex exploded North in the '70's (remember Chi Chi's
?), now 'Que is becoming really fashionable.
Trouble is, really great 'Que only comes out of small operations (e.g., Franklin's, Wilber's) and not "chains" doing "Que for the masses: e.g., Dinosaur, Dickey's, Famous Dave's.
It was the same with Tex-Mex; now Dickey's - which is now 400+ stores nationwide - is fast becoming "The Taco Bell of 'Que