Central Texas, Is known for serving up huge amounts of brisket and ribs with a smoke over oak or pecan wood. The sauce isn't as important in Central Texas and is usually used as a side dipping sauce, putting all focus on the protein that is produced from the pits. Whereas East Texas, traditionally uses both part beef and pork that is chopped finely and placed on sandwiches typically, and drenched and a sweet tomato and brown sugar based sauce, and this style BBQ can be found throughout the Gulf Coast ranging from Louisiana all the way to Georgia.