Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is slowly cooked to the point that it is "falling off the bone", typically over hickory wood. The finished product is a brisket that has been chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. The finished product is a brisket that is served sliced. In the West Texas style, the meat is cooked over direct heat from mesquite wood giving it a somewhat bitter taste. This is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a cow's head cooked in underground pits with mesquite wood and served with salsa on tortillas is the most common form of BBQ in South Texas. American style BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes.