Eastern all the way but if you put a western style in front of me, it wouldn't last too long either.
You guys are killing me with the cheese.
Vinegar and pepper need to be the first 2 ingredients of the sauce, period. I can tolerate small amounts of tomato or mustard in a sauce if handled carefully, but I loathe sweet barbeque sauces. In the absence of a good barbeque sauce, something like Tobasco or Pete's, straight out of the bottle, is often acceptable and preferable to a bad homemade sauce.
The vast majority of barbeque is ruined by being too greasy. Really good barbeque must be moist and tender, but with good starting ingredients and careful cooking, the fat can be rendered out while keeping the moisture (hence the long cooking times at well below the boiling point of water).
Really good barbeque does not really need sauce at all.
And sour slaw is the only acceptable condiment.
PS - the place I loved, years ago, prepared (on rare occasions) sliced brisket which they served with cheese, and it was not too bad.
