gyre wrote:It is always done enclosed for humidity control.
There is typically steam involved and wood, in one way or another.
Typically takes days.[/qute]
Not really. If you are generating steam, your fire is too hot.
Wood, yes. And nothing typically takes days in terms of bbq. A 20 pound brisket is about 18 hours at 18- to 200 degrees and that's about the densest hunk of meat you'll ever have in a smoker.There is a lot many cooks won't tell you too.
Smoking meat is not some kind of super secret squirrel endeavor. Professional bbq guys have their recipes for rubs, sauces, tricks and tips for maintaining the fire and smoke levels etc readily available all over the internet.They still do pit barbecue here, though a dying art.
Open pit bbq is alive and well.There is really beef barbecue too, though not in my town.
Texas does it.
Smoking beef is done in most of the country, especially cattle heavy states. We smoke beef, pig, fish and birds down here in Texas. Although we are heavy on the beef and chicken coming out of the pits here.