True slow-smoked barbecue is all-American food that inspires pride in those who champion various regional styles. Friendly rivalries flourish about the best meats, the nature of sauces, even whether you should eat it with your hands or a fork.

Bill and Cheryl Jamison have eaten at countless barbecue joints to research their cookbooks. Here, they've shared some of their favorite styles of 'cue. Try the following recipes, adapted for home cooks, for authentic regional barbecue flavor.