Southern Barbecue evolved from a fusion of various traditions, with significant contributions from enslaved Africans in the 18th and 19th centuries. These individuals brought techniques of slow-cooking meat over wood fires, a practice rooted in their West African heritage. Over time, these techniques were adapted and refined by Southern pitmasters, leading to the distinct flavors and styles we know today. 

As barbecue spread across the South, different regions developed their own distinct styles. For example, the Carolinas are known for their whole-hog barbecue with tangy vinegar-based sauces. Tennessee barbecue is known for its sweeter sauces, while Alabama is famous for its white barbecue sauce. Texas, with its focus on beef brisket, is another example of a distinct regional style.

After the Civil War, African Americans, who had become the most skilled at barbecue, often became the early ambassadors of Southern barbecue, traveling and sharing their skills. Today, barbecue is a staple of American culture, with a wide variety of styles and flavors.It continues to evolve, with new techniques and regional variations emerging.