So, this is a "religious" thing: Texas has brisket; Louisiana has pulled pork; Californians are happy to take a "cull cut" of meat and turn it into an article of faith. This would be a decent example of our version of BBQ: a tough cut of meat, a 'rub' as a seasoning, smoked for eight hours at 225F. The fat has turned into gelatin; the red ring is called a "smoke ring".
Briquettes are anathema; lump mesquite charcoal or hardwood is canon. Rub recipes are known only to the high priests and their acolytes...
Heretics are known to use an over-the-counter "Santa Maria" seasoning and to grill over an open flame. For this affront, they are often forced to use "bread" and make "sandwiches" with "condiments".
Holders to the true path simply serve slices with a side dish (to keep from devouring a pound of meat each).