While barbecue is king in Texas it's origins alone send the head spinning. Central Texas barbecue's origins are rooted in German and Czech immigration, while barbecue from South Texas came from Mexican farmhands whose Barbacoa was traditionally made by wrapping a cow's head in wet leaves and placing it in a pit with hot coals and slow cooking it for hours. Head to East Texas, and you will find saucy, chopped barbecue whose roots were laid down by African-Americans who settled into the area following emancipation. West Texas barbecue is often referred to as "Cowboy Barbecue" owing to the cattle drives and setting that gave rise to this all-beef, open-flame cooking style.
All of these barbecue types are considered as Texan as the next - depending on which region you're in at the time.