..... it originates in Virginia: The full article making the case for that claim can be read here.
Traditional Virginia barbecue includes chopped and sliced smoked pork and beef (though, until recently, not brisket), but Haynes says it is primarily identified by four sauces. They are: the tangy vinegar-tomato-mustard blend sauce of the Tidewater area; the vinegar- and spice-based, Worcestershire-inflected sauce of central Virginia; the vinegar- and herb-based sauce of the Shenandoah Valley; and the sweet tomato-based (sometimes called mahogany) sauce of Northern Virginia. He adds that Virginia barbecue also includes wood-smoked Shenandoah-style barbecue chicken, basted with an herbaceous vinegar-based sauce and most often found at fundraising events.
Are you listening TomHill?