Part of the fun of obsessing about barbecue is arguing which region produces the best product.
Debating the merits of Texas brisket vs. Carolina whole hog vs. Tennessee pulled pork provides as deep a topic of conversation as proclaiming which promising college coach should replace Tom Herman after every disappointing Texas loss.
Producing a definitive ranking of regional styles is quixotic at best - the region of one's first taste of barbecue probably plays too big a role - but the internet provides fertile ground for anyone looking to weigh in on the topic.
Robert Moss, the contributing barbecue editor for Southern Living, is the latest to tilt at this particular windmill. On Sept. 10, Moss published his updated list of the South's 50 best barbecue joints.
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