"I'm from Mississippi, so I can cook all of them, but when it comes to sanctioned barbecue competitions, beef usually just has one category and pork has two or three (ribs, shoulder, whole hog). The Memphis BBQ Network doesn't even acknowledge a beef category. So figure who's the boss.
"Despite their love of beef, Texas actually has more wild hogs than any other state. One thing that beef has the upper hand on though is that cow s**t definitely smells better than pig s**t." - Brad Orrison, The Shed BBQ and Blues Joint (Ocean Springs, MS)
"For me it seems obvious that pork is the best meat to barbecue. Pork shoulder is a big, square piece of meat beautifully shaped and marbled on the inside with a serious fat cap on top. This is what God intended a piece of barbecue meat to look like. When you cook it in the pit low and slow over a wood fire, the fat cap renders and self-bastes the pork while the internal fat melts and tenderizes the meat in a fatty torrent. At the same time, the outside slowly browns and accepts the smoky flavor while drying and caramelizing into an intensely flavored bark, much like the development of a roux.
"When cooked properly, the whole thing will fall apart with the slightest push. You discard the bone and the remaining fat cap, then pull the meat into chunks or shreds. As you pull the meat, you toss it all together combining the soft, unctuous inside meat with the smoky, salty outside bark and the combination is the thing that foodie dreams are made of." - Ray Lampe, "Dr. BBQ" (Saint Petersburg, FL)