Thank you very much for watching this video. Check out part 2 where I feel I represented Carolina BBQ a little bit better. th-cam.com/video/b_dDnaWywTA/w-d-xo.html
I've been doing Carolina style for more than 20 years and I've never needed a binder for the rub. I rub the night before and put it back in the refrigerator overnight and the rub adheres beautifully. My rub starts with 1/4 cup of hot paprika and then has: • 2 tablespoons salt • 2 tablespoons freshly ground black pepper • 1 tablespoon cayenne pepper • 2 tablespoons chili powder • 2 tablespoons granulated sugar • 2 tablespoons brown sugar • 2 tablespoons ground cumin One key element missing is that in the Carolinas we tend to use Hickory wood for smoking and that's going to deliver a different flavor than post oak. If I'm doing brisket, I'll use oak but for pork, it's always either Hickory or Apple. I leave the fat cap on but I score it to allow the rub to penetrate. I want the fat to render and self-baste. Removing the fat probably does make the cooking time a little more predictable since the evaporative cooling from the rendering fat is what causes the "stall". I NEVER wrap because I don't like what it does to the bark. I'd also suggest letting it rest in a dry cooler for at least an hour before pulling. The biggest debate in the Carolinas is over the sauce. Eastern NC prefers vinegar-based with no ketchup, Western NC prefers a red sauce and South Carolina adds a mustard-based sauce to the mix. I personally prefer the Eastern style.
You know so much about this grilling thing , you sound like you should be making some videos your self John . I think i will love to go with Vinegar based with no ketchup like an Eastern NC . You never did mention which one you'd pick Texas Style pulled pork or NC ?
I grew up on eastern seaboard in Virginia right before NC. My grandfather made whole hog pull pork until he was about 90 and my uncles still make it till this day. Texas does a good brisket but when it comes to pull pork..can't beat NC
I did some pork spare ribs over oak and they were the best ribs I've ever made. Used to use hickory. Also I wrap in pink butcher paper not foil. I think it breathes more so you're not steaming the bark.
@DinkleDigeroo I've had Japanese Waygu and it was the best eating experience I've ever had. I will never spend the cash on it again, but I'm glad I experienced it once.
Me being a Texan. My thinking with steak, brisket are pulled pork, if you have to add a sauce. There's something wrong with the meat! And my family has a old family recipe for very good barbecue sauce!
Carolina style is where its at when it comes to pork. Eastern North Carolina, and South Carolina are my go to. Texas style for beef. Thanks for the video.
Ain't nothing like some Carolina chop barbeque, with some slaw. Now, that is some good eating. When it comes to briskets, Texas and Kansas City got the goods. Lol
Only way and best way to eat Carolina pulled pork is with slaw on a hamburger bun with extra malt vinegar and a lil hot sauce. I love mine Eastern style with a twist vinegar and mustard based
Being a BBQ devotee and a happy owner of a Big Green Egg for 25 years, I have lived in both North Carolina and Texas ( Charlotte and San Antonio respectively). I LOVE them both. They are VERY different. But, my personal preference for BBQ "style" is TEXAS. Especially their beef brisket and ribs, turkey, and sausages. I also very much appreciate Kansas City and St. Louis styles of BBQ, Memphis style, and Cajun style.I've tried Korean, Japanese, Chinese, Arabian, Argentinian, and Turkish style BBQ. Now, at age 71, I have come to the conclusion that my true preference is Texas style BBQ. That's just me.
The summer? I live in Colorado and smoked a butt this weekend, 30 degrees. Carolina style. I dont let the weather dictate how often i grill. Smoked Pulled Pork is too good to only eat 4 months out the year.
I've had that sauce before and it's really good! I didn't taste your pulled pork, but knowing what that sauce taste like and knowing what pulled pork taste like without it, I would go Carolina for certain. Now if you really want to step it up, stop in south Mississippi on your way to Carolina and do a bourbon glazed pulled pork, and mix some smoked pulled chicken in with it, and it will change your life! 😋🔥🤣👍😎. Great video Joe!
@@LUCKYB. I totally disagree. This sauce compliments the flavor of the meat and gives it that signature Carolina taste, and they call it mopping "SAUCE" or mop "SAUCE"
Eastern North Carolina Pulled Pork everyday of the week and twice on Sunday. That Eastern NC vinegar sauce truly elevates the flavor of the pork to a whole other level. The proper way to eat NC pulled pork is start with a nice soft Bun, place a heaping amount of pulled pork, put you about 5 shakes of you favorite vinegar based Hot Sauce (I prefer Texas Pete's) Then put you a nice scoop of peppery southern Coleslaw on top and you got something Special.
Oooooooooo you know what? We love them BOTH! You can’t go wrong with either!!! Love how juicy and tender they both are....looks soooooo delicious!!!!!! Great job Smokin’ Joe!!! ❤️
Thank you so much Ladies! I appreciate you stopping by. It means a ton to have you gals watch my videos. 🤘❤ It was so good....that it made me feel like dancing!🕺
They both look great. I use yellow mustard as a base here in NC with my home made rub (Brown sugar, salt, pepper, garlic, onion powder, paprika, cayenne) and it works great.
I've lived in Texas for 7 years, previously lived in Memphis for 7 years, and lived in East TN for a while too. I've had the gambit of BBQ. Memphis has the Pulled Pork Crown. Texas....Bless its heart, can't do pulled pork so well. Texas is beef ribs and brisket.. carilina BBQ is just too tangy with the vinegar.
This reminds me of my uncle Dale, May the lord rest his soul. First time I met him when I moved to South Carolina he took me to a bbq joint that had what they call hash which was pulled pork super thinly pulled with mustard and hush puppies…. Was so damn good!
Hash actually has a little pork liver and head meat. It's mostly the "leftovers" finely minced. It's cooked with starches like potatoes to make it thick and is cooked for a long time. It's actually very hard to make well. If not done right, it has a very heavy mineral/liver taste.
They both look amazing! Keep in mind that BBQ changes from Eastern and Western Carolina. Western Carolina BBQ is a ketchup base, while Eastern Carolina is vinegar based. East and West also make their cheese biscuits differently.
One more tip from South Carolina. After the meat is done and pulled , place some green Hickory wood on the coals and on a sheep pan, spread out the meat and allow it to smoke for about half hour. That get the hickory flavor into all the meat that did get any flavor with the initial smoking. Chef Jerry. The green wood is where the most flavor comes from, not the dried wood you have to use to make smoke and keep the fire going.
If I may, let's get one thing straight... there are TWO kinds of Carolina BBQ... Eastern (Vinegar/mustard based) and Western (Tomato-based). Western NC BBQ is closer to Texas BBQ. Sincerely, NC Native (and Western Carolina BBQ fan)
I was born and raised here in Western North Carolina, and spent several years in Weatherford, Texas as an adult. I also have family down in East Carolina. So I've grown to have a deep appreciation for each style of BBQ. You're right about Western Carolina sauce being more like a Texas sauce with tomatoes and sugar being primary ingredients. Eastern Carolina sauce/rub is strictly vineger, hot peppers and salt. Also, Eastern Carolina BBQ is a split whole hog roasted over a pit of oak and hickory coals. There are some people down east who will fight you, if you refer to anything else as BBQ. Another style of BBQ in N.C. is Lexington, which uses pork shoulders and a slightly thick sauce made of tomatoes, vinegar and sugar. South Carolina on the otherhand uses mustard based sauces and rubs.
Dude- You don't ever NEED A/mustard...etc as a "binder." Moist meat and or brined "pork" can well receive a dry-"rub"- Binders are a MYTH!! Think about it--Moist meat with dry "stuff" applied, and let rest for 10-30 mins works just great!!! Just some Food-For-Thought!!!
No worries man. It was recommended by a very popular pit master in Texas. I've cooked a ton of briskets and mustard works for me. It's not for everyone. I appreciate you watching.👍
Yes sir George. I've been smoking pulled pork for over 20 years doing it Texas Style. I'm a fan of Carolina style because it's not something we have all the time. Thanks for watching.👍
I believe Texas style just means salt and pepper rubs, from what I’ve seen in Texas they don’t use anything else. No competition runs or anything like that, just salt and pepper and rap with foil.
@@SmokinJoesPitBBQ yes sir, I like your videos they definitely helped me get the best version out. As someone who is now up north after growing up in the southeast, there’s a huge gap in BBQ quality it seems (IMO).
I was born and raised in Texas. My mom was born and raised in NC. Ive had both types many times. I cant really compare the two to each other. They are both good but just different
@@SmokinJoesPitBBQ I like pulling shoulder at 190-195 and slicing it. Maybe I'm just crazy but my wife and I like it that way. Fantastic video. Thank you very much.
Texas style.I like to leave the fat, wrap it halfway and put it in a foil pan, when u shred it, the juices from the fat replace the effect the vinegar has.
The beauty of BBQ is to each his/her own. I personally have yet to have a Carolina-style pulled pork that I actually like. I'll eat it, out of respect, but drowning it in sauce right after you pull it like that just washes out so much of the smoky flavor to me and, in my opinion, if the meat NEEDS sauce, then it's not good meat. Sauce is something I apply sparingly to everything, even ribs. The meat should be able to stand on it's own. Folks all over Kentucky drown their pork in vinegary sauce prior to serving it, too. I've always found Texas, Memphis, and KC to be much better. But again, that's just my opinion. I have lots of friends who disagree with me. Great video!
I'm a sauce lover. I don't think it takes away from the smoke at all. I agree with your statement that meat shouldn't NEED sauce, especially with beef cuts. I enjoy sauce with most forms of pork. To each their own
No 22 min video is ever gonna settle this "argument"...lol! What I'm gonna do is continue to make em both depending on my mood, and be happy with the fact that...I never have to choose sh!t...I love em both🌋😂😋🤪
Those look fantastic. My introduction to Eastern NC BBQ was when my then-fiancee (now wife) took me to a pig pickin' in Robeson County. After almost 30 years, she's still the best thing about me, and I still love NC-style BBQ. I can't recall that I've ever wrapped when BBQ-ing. If you ever get a chance, try basting with Carolina Treet.
1. That's East Carolina vinegar sauce. There is South Carolina Mustard sauce. 2. Texas is known for Brisket which should contend with KC. Nobody does pork like NC.
Spoken like a true North Carolinian lol. I make a married sauce. It's got the mustard, the vinegar, and the lightly sweet aspect. I call it.. Rock Hill style!
there are 3 sauces in SC...depends on the region you live in... i was born and raised in the Pee Dee area (more eastern part of SC) and we are a vinegar based sauce.. Central area of SC, just confused, they don't know what they like...western part, where I currently live, is mustard based...and that is why I hate living here..lol
@@allenbateman3518 In the Low Country, there's some equal confusion. I grew up with sauces served on the side, never mixed in. And usually you either got mustard sauce or that sweet red stuff. If you wanted vinegar, you got the type with the chile peppers floating in it.
I made a mopping sauce in Montana from my cherries … I made a wine that turned to vinegar for the base …. Y’all didn’t even know we’ve got Cherries in Montana
Joe...tough call apparently...a credit to your grill skill😉...this was a lot of fun to watch...thanks for sharing!!! They both look fantastic!!!🤗😋👍💪👊✌️
Being from central NC, bear in mind, there’s 2 types of pork. Tomato based(western) and vinegar based(eastern). I’ve had both. Married the two...and think it’s better than both. Was at Lake Texoma years back, had the best brisket of my life! Texas is uncontested in brisket...
Texas bbq is pretty similar to Western Carolina (ketchup base sauce) so I’d imagine people would like it - it would not stand a chance against East NC whole hog bbq tho.
also, if you are looking for another video challenge option, try Eastern Carolina BBQ vs Western Carolina BBQ. Not many people outside of NC/SC know there is a big difference in flavor. Both being delicious of course ;)
Definitely no losers there...both looked outstanding, I'd put them both down..lol...great cook brother Joe, thanks for sharing, have yourself a great one, you all stay safe!👍👊🤘
Texas has the best tasting original Barbecue. Period! Everybody steaming the meat, that’s not how real barbecue is prepared for smoking and you don’t smother the meat or the ribs with a sauce topping cover up. That’s not adding real taste to the meat and lastly. Real Barbecue Ribs are not fall of the bone prepared by real men who understand how a real Barbecue Rib is to be cooked and that you want meat left on the rib bone. Pulling the meat off the rib bone with your teeth, is part of the joy of eating real Barbecue Ribs Smoked or grilled, and not broiled to dry out the meat and then cover it with sauce and adding grill marks to make it appear as something it really is not, real Barbecue.✌️ From a Real Texan born, raised in Texas at birth.🤫🤫🤫🤫
I love Texas smoking... it puts the meat first. Other types of smoking requires sauces and all kinds of things that hide the meat. just my own bias and personal preference
I am from North Carolina and also have spent time in Texas and ate both styles of pulled pork. I like them both as well and it is hard to pick on over the other. I am from the mountains of NC where BBQ is more tomato based but I did my first pig picking on the east coast of NC while stationed there in the military where vinegar is a big part of it. Great video and they both looked great.
When you say Carolina style you must have forgotten that there are two Carolinas with different ways of doing BBQ... You didn't do the best way to eat pulled pork, with that South Carolina mustard based BBQ. Those other styles are good, but not as good.
Smokin' Joe's Pit BBQ You redeemed yourself 👌🏻. whoever showed you that knows the deal, they are for sure born and raised. Every step was spot on but a lot prefer to not put the red pepper flakes on the rub and only in the eastern sauce. Whole hog is a sub style but would be chopped as opposed to pulled. One suggestion - less sauce pre sammich and let people add more if they want and include finely diced slaw. Well done 👍
I feel like im glad Texas because you could tell you cooked that Carolina one with more “love” it felt more biased. You could tell you wanted them to choose Carolina. Truth be told is that Texans also use sauce when you serve the pork. Personally id eat it dry myself. You also could tell you wanted it more flavorful because you added more season than you did the texas one when you broke ke it down. plus the way you put it in the back of the pit and you didn’t flip them from the back to the front of the pit while you rotated them. Which is why the texas one was hotter and had more of a smoke taste. Last but not least, if the bone comes out clean, it means its over cooked. Just my opinion… im glad texas won. 🤘🏼
Carolina is so much better. Yummmmmy! Polish pulled pork is the best by far. They use red oak and maple wood to smoke the meat then use onion powder/ fresh onions, corriander, pepper and salt for the seasoning and baste the pork with an apple juice and onion soup mix.
I do not like sauces in my meat. Its all about the meat and the natural flavors and smoke, spg and coals. Texas style is the only way I cook on my stick burner. People can add sauces to their liking later.
Nice work my brother ...... it’s good to have a favorite, but it is good to have a solid runner-up too!! Well done. (First time viewer & new subscriber)
LOL. Pretty good attempt. However, did you know that there are 5 distinct types of Texas BBQ, and the Carolinas have (I think) 3 distinct types. When people that are not from Texas think of Texas BBQ, they are mislead to think that West Texas style BBQ represents the entire state of Texas. Born and bred in East Texas, I do prefer East Texas style. I do not like how dry West Texas style always comes out, and I hate what people call 'bark'. It is my opinion that meat is NOT supposed to be crunchy. East Texas style BBQ is notoriously slow and low and the seasoning comes from the sauce... East Texas style is 'Sticky' and messy because it is constantly basted in a thick rich and flavorful sauce, which naturally locks in the natural moisture of the meat.
Thanks man. I actually re filmed this video because I didn't think it represents Carolina BBQ very well. Check out this video. th-cam.com/video/b_dDnaWywTA/w-d-xo.html
Your last neighbor didn’t choose until after she new what one was NC and what one was Texas. She looked like she was leaning toward NC until she found out. So I will say it was a tie
Both of them are making my mouth water. I happened to have brought 2 pork shoulder for a upcoming dinner and I am definitely going to cook them both ways too. Me and my family are Carolina minced barbecue lovers and I love to smoke the pork for it. The other will be my first Texas style and I can't wait. Thank you.
Of course Carolina has more flavor, it was drenched in sauce. In Texas, the sauce comes after... you pour it over the pulled pork when you’re making your sandwich or whatever. Can’t serve Texas dry and Carolina wet and expect a proper judging. But great video, makes me want to go smoke some butts!
born and raised in the eastern part of SC.. we do not use a vinegar sauce as a binder to cook a boston butt...i use the yellow mustard... also, IF i baste the meat while its cooking, its just a mixture of apple cider vinegar and pure apple juice.
Texan here: I’m sure both pork shoulders are great, but the Texas style is hardly Texan. Traditional Texas BBQ uses nothing more than salt and pepper. We don’t use mustard, nor do we use paprika or garlic powder.
I'm 100% Texan and we use mustard as a binder only, not to flavor our bbq. You'll find lots of popular bbq restaurants throughout Texas use mustard as a binder as well. You won't taste the mustard after the cook but it does a heck of a job to hold on to the rubs. Thanks for watching.
I am smoking two butt this morning. 8/27/21. Grilling some chicken, after grilling the chik will smoke them for about an hour. Make my own vinegar sauce. Folks from NC in the 30s. Great Vid. 🐻❤
They both sound delicious. The Carolina BBQ you made is closer to Eastern NC BBQ. Although the traditional Eastern NC bbq usually has red pepper flakes. The western part of the state uses a tomato based bbq.
I am surprised that you used oak. Traditional Carolina is smoked with hickory. The wood makes a difference. If you like pork, there is a roadside spot in Salinas, Puerto Rico. His rub is only salt and pepper, he is adamant about not using garlic. They make some wonderful pork in outdoor pits. And to Smoky Ribs BBQ, E&L BBQ is awfully good, though I do prefer Kings in Kinston, NC on the New Bern Road.
That vinegar gives it a juiciness and adds an acidic flavor that really makes the mouth water. NC pulled pork is where it’s at, Texas for the brisket and Tennessee for the ribs
Great video! Good use of your neighbors. I was stationed in El Paso from 2008-2012...is finding post oak a chore rather than mesquite? You can't beat true Texas BBQ!!
Thanks for watching. I actually drive to Lubbock to pick up my post oak. Pecan is readily available and so is mesquite. Thanks for your service sir!👍🇺🇸
Thanks Joe. I have an 18” Weber smoky mountain and 22” Napoleon Apollo smoker. Limited room. I really appreciate you mentioning that some of us are not cooking offset heat. I leave a little fat cap on and place it down to protect my bbq. Hope that sounds smart
Saying there's an actual "fight" between Carolina and Texas pork is like saying there's a fight between Carolina and Texas brisket. Texas can't compete on pork and Carolina can't compete on brisket
Lived in NC for a couple decades and Austin for a decade. The best brisket I’ve ever had was in Haw River NC at Dickie-Do’s bbq, and the pit master/owner is from NY. Fight me.
I'm personally not a fan of the Carolina variety because I don't like the vinegar base. (Even though I'm from N. Carolina.) So the Texas style wins for me. Could you use honey instead of the mustard on the Texas style? How would it change the flavor?
@@SmokinJoesPitBBQ I've heard ghost stories about it. Never had tried it on Pork Butt roast yet? I want some good pull pork for taco tamales and things. Afraid to try it right now
yeah, that took a little while getting used to when I moved to NC. BBQ refers to smoked pig and nothing else. Everything else is by name, Ribs, brisket, etc.
In Leviticus 11:27, God forbids Moses and his followers to eat swine “because it parts the hoof but does not chew the cud.” Furthermore, the prohibition goes, “Of their flesh you shall not eat, and their carcasses you shall not touch; they are unclean to you.”
I agree with the neighbors Carolina is delicious no doubt but come on man like the ol saying says Nothing like Texas BBQ baby!!! But baby back ribs oh my gosh nothing like Kansas City baby back ribs!! Facts 😊
If you can't make your own pulled pork, no worries you can buy some really good Eastern NC pulled pork at. www.doughtiesbbq.com/ I grew up in Va. Beach Va. and Doughtie's BBQ was sold in our local grocery store. It's really a good product.
Pulled pork in Texas? That is blasphemy! LOL Beef is king and the only meat we smoke. Pulled pork becomes dry when you shred it and then it becomes a who sauce is better fest! (that's why we NEVER shred our briskets and beef tongues) If it needs sauce..then you did it wrong and you are covering up a dry meat mistake) Leave the pigs to the other states. ha ha ha ( Am I glad we beat Carolina?) HELL NO! ;-)
Hey Doc, thanks for watching. You are correct, beef is king in Texas but we do a mean pulled pork to. I personally liked the Carolina flavors a bit more. No sauce fo me, not a big sauce fan.🤘
@@ctex7812 I can't remember the last time I did pulled pork. But I do remember that I did not like it that much. Had to make it for a friend from Tennessee. He said the pork came out perfect. Compared to brisket, pork butts are a breeze to smoke. What killed it was the sauce he made....that's all you tasted...just the sauce and coleslaw pilled up on it. Might as well have cooked in in an oven. Down here we slice the brisket to retain moisture, and all we add to our sandwiches are pickles and onions. No need for sauce. The only time I use sauce is if my flat comes out dry. LOL
Thank you very much for watching this video. Check out part 2 where I feel I represented Carolina BBQ a little bit better. th-cam.com/video/b_dDnaWywTA/w-d-xo.html
Do you have a restaurant/ food truck by any chance? I'm pretty sure we live in the same city and would drop by in a heartbeat.
Great video! Out of curiosity, why do you use the top rack?
Joe nothing wrong with the out side fat . You dont have to take it
All. .a thin layer is good .
I. No
I never wrap and I think it’s the best way to go.
I've been doing Carolina style for more than 20 years and I've never needed a binder for the rub. I rub the night before and put it back in the refrigerator overnight and the rub adheres beautifully. My rub starts with 1/4 cup of hot paprika and then has:
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons ground cumin
One key element missing is that in the Carolinas we tend to use Hickory wood for smoking and that's going to deliver a different flavor than post oak. If I'm doing brisket, I'll use oak but for pork, it's always either Hickory or Apple. I leave the fat cap on but I score it to allow the rub to penetrate. I want the fat to render and self-baste. Removing the fat probably does make the cooking time a little more predictable since the evaporative cooling from the rendering fat is what causes the "stall". I NEVER wrap because I don't like what it does to the bark. I'd also suggest letting it rest in a dry cooler for at least an hour before pulling. The biggest debate in the Carolinas is over the sauce. Eastern NC prefers vinegar-based with no ketchup, Western NC prefers a red sauce and South Carolina adds a mustard-based sauce to the mix. I personally prefer the Eastern style.
You know so much about this grilling thing , you sound like you should be making some videos your self John . I think i will love to go with Vinegar based with no ketchup like an Eastern NC . You never did mention which one you'd pick Texas Style pulled pork or NC ?
I grew up on eastern seaboard in Virginia right before NC. My grandfather made whole hog pull pork until he was about 90 and my uncles still make it till this day. Texas does a good brisket but when it comes to pull pork..can't beat NC
I prefer the mustard base or tomato base, don’t care for vinegar. I’m from eastern South Carolina. I also love Texas brisket.
I did some pork spare ribs over oak and they were the best ribs I've ever made. Used to use hickory.
Also I wrap in pink butcher paper not foil. I think it breathes more so you're not steaming the bark.
Good job buddy!
Homie ringin' doorbells and his neighbors show up with forks. They know what he's about hahah.
Yeah buddy!🤣 Thanks for watching.👍
Man I'd be so mad if you showed up at my house with that little tiny cup of pulled pork and didn't at least bring me enough to make a sandwich.
Beef in Texas, Pork in Carolina.
@DinkleDigeroo I've had Japanese Waygu and it was the best eating experience I've ever had. I will never spend the cash on it again, but I'm glad I experienced it once.
This is the correct answer.
@@alexanderh.5814 lol agree....Waygu brisket is what you buy once a year when/if you get a xmas bonus
lowdownone is it Japanese Waygu. 12 ounce Sirloin was $145. I lied I get it every Xmas too
As a North Carolinian, I would agree completely.
I'll choose......both :)
Smart man you are
- Yoda
@@SmokinJoesPitBBQ 211
Im with you on that Ry!
Sorry bbq bologna and hot links from oklahoma wins it for me lol mm
@@3stooges242 that sound good too!🤘
There are 4-5 types of "Carolina" BBQ just so yall know. We can't even spell concensus
I hear you. Mustard, Vinegar or Ketchup from what I know are all pretty popular in Carolina.👍
That would be a Consensus for Concensus.
He did an sort of Eastern NC style b
Five different types of Carolina BBQ? Uh Brane Herts! In all seriousness I would look for Hot Sweet, and Tangy. Brown Sugar being a real Flavor Note.
That's a big fact im from the Carolina
....and the winner is....your neighbours!!! They both looked great. Nice touch on the no wrap cook. Thanks Joe!
Thank you Brian! I Love my neighbors.🤘
Me being a Texan. My thinking with steak, brisket are pulled pork, if you have to add a sauce. There's something wrong with the meat! And my family has a old family recipe for very good barbecue sauce!
Carolina style is where its at when it comes to pork. Eastern North Carolina, and South Carolina are my go to. Texas style for beef. Thanks for the video.
The best way to eat that Eastern NC style pulled pork is on some hamburger buns topped with coleslaw.
Bbq sandwiches are where it's at, but I definitely think the carolina gold is where it's at. Vinegar has its merits though.
Have to agree minus the slaw, not a big fan of slaw.
Ain't nothing like some Carolina chop barbeque, with some slaw. Now, that is some good eating. When it comes to briskets, Texas and Kansas City got the goods. Lol
I like a dab of texas pete on top as well
Only way and best way to eat Carolina pulled pork is with slaw on a hamburger bun with extra malt vinegar and a lil hot sauce. I love mine Eastern style with a twist vinegar and mustard based
Carolina wins
G Rich that’s what I was thinking too!!
Being a BBQ devotee and a happy owner of a Big Green Egg for 25 years,
I have lived in both North Carolina and Texas ( Charlotte and San Antonio respectively). I LOVE them both. They are VERY different. But, my personal preference for BBQ "style" is TEXAS. Especially their beef brisket and ribs, turkey, and sausages. I also very much appreciate Kansas City and St. Louis styles of BBQ, Memphis style, and Cajun style.I've tried Korean, Japanese, Chinese, Arabian, Argentinian, and Turkish style BBQ.
Now, at age 71, I have come to the conclusion that my true preference is Texas style BBQ. That's just me.
You lived in the wrong Carolina ;)
@@chriscaswell1212
LOL!
BGE👍🏻
My favorite smells of summer, smoked meats, beer and fresh cut summer lawn.
The summer? I live in Colorado and smoked a butt this weekend, 30 degrees. Carolina style. I dont let the weather dictate how often i grill. Smoked Pulled Pork is too good to only eat 4 months out the year.
@@cannaventureseeds2909 he’s just relating to his most memorably moments that it reminds him of
@@BYOB561 that person hahaha
You mean all year 'round here in TX. We're not seasonal.
For pulled pork, Carolina all the way......for literally every other meat, Texas style all the way
I agree! 🤘 Thank you for watching.👍
No way, that shit was nasty
Carolina pulled pork is incredible.
@@naughtyvalues elaborate. Not a vinegar fan?
@@ZmannR2 even without it, the meat was dry no flavor
I've had that sauce before and it's really good! I didn't taste your pulled pork, but knowing what that sauce taste like and knowing what pulled pork taste like without it, I would go Carolina for certain. Now if you really want to step it up, stop in south Mississippi on your way to Carolina and do a bourbon glazed pulled pork, and mix some smoked pulled chicken in with it, and it will change your life! 😋🔥🤣👍😎. Great video Joe!
Oh my! That sounds so good Rus. I might need to try that some day. Thanks for watching buddy. 🤘
Do a video Rus!
FF
Good smoked meat that is wet dont need Sauce .it covers up the meat the flavor .the Mop is not sauce .
@@LUCKYB. I totally disagree. This sauce compliments the flavor of the meat and gives it that signature Carolina taste, and they call it mopping "SAUCE" or mop "SAUCE"
Eastern North Carolina Pulled Pork everyday of the week and twice on Sunday.
That Eastern NC vinegar sauce truly elevates the flavor of the pork to a whole other level.
The proper way to eat NC pulled pork is start with a nice soft Bun, place a heaping amount of pulled pork,
put you about 5 shakes of you favorite vinegar based Hot Sauce (I prefer Texas Pete's)
Then put you a nice scoop of peppery southern Coleslaw on top and you got something Special.
That sounds delicious! I'm gonna try that.👍
Proper way? Damn food police
Oooooooooo you know what? We love them BOTH! You can’t go wrong with either!!! Love how juicy and tender they both are....looks soooooo delicious!!!!!! Great job Smokin’ Joe!!! ❤️
Thank you so much Ladies! I appreciate you stopping by. It means a ton to have you gals watch my videos. 🤘❤ It was so good....that it made me feel like dancing!🕺
Smokin' Joe's Pit BBQ 🥰💃🏻🤗
nice
Man this is awesome...I love how you did this. Joe you're the the man.
Thank you Brother Ray! I appreciate you watching buddy. Have a blessed weekend.👍
Carolina...when you’re the best, you don’t have to say “style”
Didn't even know Carolina had BBQ... I Can only imagine what Carolina brisket is like... LOL
@@paulanthonydean2 we leave that to the experts in Texas :D
Only thing Carolina is good for is making people sick
If I wanted pickled meat if buy a corned beef 😉
They both look great. I use yellow mustard as a base here in NC with my home made rub (Brown sugar, salt, pepper, garlic, onion powder, paprika, cayenne) and it works great.
Man this is awesome...I love how you did this. Joe you're the the man.
I do the same rub with mustard, got to have that vinegar bbq sauce
Carolina style is my favorite!
I do the same but I started subbing kashmiri chili powder for my cayenne
Same here.
I live in eastern NC and I never trim the fat as it gives the pork lots of flavor
Yes thank you don’t trim a pork but
Agreed pork needs its fat for flavor.
I've been using creole mustard as a binder for added flavor. It's been working out really well!
Or how about Carolina vs Memphis style? Texas means brisket, not pulled pork.
I like how you think.👍
Wouldn't be fair,Memphis is the best! PS I am not from the Memphis area (wink wink).
@@jamestempleton5277 Now I'm going to make that happen. 🤘
I've lived in Texas for 7 years, previously lived in Memphis for 7 years, and lived in East TN for a while too. I've had the gambit of BBQ. Memphis has the Pulled Pork Crown. Texas....Bless its heart, can't do pulled pork so well. Texas is beef ribs and brisket.. carilina BBQ is just too tangy with the vinegar.
So how do they do the Memphis pulled pork
My kind of testing. Nice neighborhood. I would have a hard time deciding
This reminds me of my uncle Dale, May the lord rest his soul. First time I met him when I moved to South Carolina he took me to a bbq joint that had what they call hash which was pulled pork super thinly pulled with mustard and hush puppies…. Was so damn good!
I had an Uncle Dale in SC as well 😆
Carolina hash hard to beat
Hash actually has a little pork liver and head meat. It's mostly the "leftovers" finely minced. It's cooked with starches like potatoes to make it thick and is cooked for a long time. It's actually very hard to make well. If not done right, it has a very heavy mineral/liver taste.
They both look amazing! Keep in mind that BBQ changes from Eastern and Western Carolina. Western Carolina BBQ is a ketchup base, while Eastern Carolina is vinegar based. East and West also make their cheese biscuits differently.
I've been reading about north vs south Carolina bbq and there's a huge difference. Thanks for watching.👍
We put Vinegar in cereal ..lol Eastern style is the only way
🤣
Some NC BBQ is a Mustard base, which I find to be very good.
@@thefreelancers1733 , you'll see some mustard based BBQ in the Piedmont, but it's mostly a South Carolina style. Either way it's good too.
One more tip from South Carolina. After the meat is done and pulled , place some green Hickory wood on the coals and on a sheep pan, spread out the meat and allow it to smoke for about half hour. That get the hickory flavor into all the meat that did get any flavor with the initial smoking. Chef Jerry. The green wood is where the most flavor comes from, not the dried wood you have to use to make smoke and keep the fire going.
That sounds good Jerry! I haven't heard of doinf this but I bet it's fantastic. Thanks for watching.👍
If I may, let's get one thing straight... there are TWO kinds of Carolina BBQ... Eastern (Vinegar/mustard based) and Western (Tomato-based). Western NC BBQ is closer to Texas BBQ.
Sincerely,
NC Native (and Western Carolina BBQ fan)
Thanks for that info Marvin. What about rubs for Western NC BBQ? Do you baste at all?👍
@@SmokinJoesPitBBQ baste is fine, dry rubs, definitely, with some heat and some sweet. Peppery, oniony, and let's not forget garlic! lol
I'm 55 years old and have eaten a ton of eastern NC barbecue and never have I seen anyone use mustard. SC yes.
@@Aragon-c4y agreed, but apparently it's a thing. Who knew?!
I was born and raised here in Western North Carolina, and spent several years in Weatherford, Texas as an adult. I also have family down in East Carolina. So I've grown to have a deep appreciation for each style of BBQ. You're right about Western Carolina sauce being more like a Texas sauce with tomatoes and sugar being primary ingredients. Eastern Carolina sauce/rub is strictly vineger, hot peppers and salt. Also, Eastern Carolina BBQ is a split whole hog roasted over a pit of oak and hickory coals. There are some people down east who will fight you, if you refer to anything else as BBQ. Another style of BBQ in N.C. is Lexington, which uses pork shoulders and a slightly thick sauce made of tomatoes, vinegar and sugar. South Carolina on the otherhand uses mustard based sauces and rubs.
Dude- You don't ever NEED A/mustard...etc as a "binder." Moist meat and or brined "pork" can well receive a dry-"rub"- Binders are a MYTH!! Think about it--Moist meat with dry "stuff" applied, and let rest for 10-30 mins works just great!!! Just some Food-For-Thought!!!
Plus, I don't like the residual taste of Dried-mustard!! Cheers!! :)
PS: I am from TEXAS!!
No worries man. It was recommended by a very popular pit master in Texas. I've cooked a ton of briskets and mustard works for me. It's not for everyone. I appreciate you watching.👍
What about rubbing it with olive oil first to make the rub stick like the mustard
@@frankalmeida691 you can do that too. It's all preference.
I didn't know there is a "Texas" pork tradition. I thought Texas was all about beef brisket and other beef cuts.
Yes sir George. I've been smoking pulled pork for over 20 years doing it Texas Style. I'm a fan of Carolina style because it's not something we have all the time. Thanks for watching.👍
I believe Texas style just means salt and pepper rubs, from what I’ve seen in Texas they don’t use anything else. No competition runs or anything like that, just salt and pepper and rap with foil.
That's what I was always told beef in texas
@@fatstacks89 you've been lied to. 😁 We smoke it all in Texas but yes, Beef Is King. 👍
Beef is king in Texas but what makes the difference with other meats is the rub and the wood we use
Carolina has two different types of BBQ mustard base or vinegar ( it just depends on which part of Carolina your from northern or southern).
Thanks for watching Ex. I learned that Carolina has several different variations of BBQ but I bet they're all fantastic.👍
@@SmokinJoesPitBBQ yes sir, I like your videos they definitely helped me get the best version out. As someone who is now up north after growing up in the southeast, there’s a huge gap in BBQ quality it seems (IMO).
I was born and raised in Texas. My mom was born and raised in NC. Ive had both types many times. I cant really compare the two to each other. They are both good but just different
Yes sir, both are great. 👍🏼
Awesome video!!!
Roel! 🤘Thank you so much for stopping by to watch my video.
@@SmokinJoesPitBBQ Joe at what temp did you pull the shoulders? They look great
@@lowdownone it was around 205°. 👍
@@SmokinJoesPitBBQ if you’re looking to adopt a 54 year old son who loves bbq I’m available lol..
@@SmokinJoesPitBBQ I like pulling shoulder at 190-195 and slicing it. Maybe I'm just crazy but my wife and I like it that way.
Fantastic video. Thank you very much.
Texas style.I like to leave the fat, wrap it halfway and put it in a foil pan, when u shred it, the juices from the fat replace the effect the vinegar has.
Patrick Patino exactly how Franklin does it S&P granulated garlic and onion and like you said exactly
Why not remove the fat, place it in a pan, and put it beside the trimmed shoulder? Then return it home when its time to shred :)
@Pir8life Oh yeah gotta be careful if you have issues especially gall bladder.
The beauty of BBQ is to each his/her own. I personally have yet to have a Carolina-style pulled pork that I actually like. I'll eat it, out of respect, but drowning it in sauce right after you pull it like that just washes out so much of the smoky flavor to me and, in my opinion, if the meat NEEDS sauce, then it's not good meat.
Sauce is something I apply sparingly to everything, even ribs. The meat should be able to stand on it's own.
Folks all over Kentucky drown their pork in vinegary sauce prior to serving it, too.
I've always found Texas, Memphis, and KC to be much better.
But again, that's just my opinion. I have lots of friends who disagree with me.
Great video!
I'm a sauce lover. I don't think it takes away from the smoke at all. I agree with your statement that meat shouldn't NEED sauce, especially with beef cuts. I enjoy sauce with most forms of pork. To each their own
No 22 min video is ever gonna settle this "argument"...lol! What I'm gonna do is continue to make em both depending on my mood, and be happy with the fact that...I never have to choose sh!t...I love em both🌋😂😋🤪
Love your attitude and I 👍
@@SmokinJoesPitBBQ thanks for the video...I love your content!!!
Instead of cutting off all. The fat, score it in a 1/4 inch checker pattern. You cut off a whole lot of flavor
Thanks for watching. I actually remade this video. Check it out and let me know what you think.
th-cam.com/video/b_dDnaWywTA/w-d-xo.html
Carolina Pulled Pork Rules!!!!🤙🏼🤙🏼
Yes sir it does. Thank you for watching :)
Those look fantastic. My introduction to Eastern NC BBQ was when my then-fiancee (now wife) took me to a pig pickin' in Robeson County. After almost 30 years, she's still the best thing about me, and I still love NC-style BBQ.
I can't recall that I've ever wrapped when BBQ-ing.
If you ever get a chance, try basting with Carolina Treet.
1. That's East Carolina vinegar sauce. There is South Carolina Mustard sauce. 2. Texas is known for Brisket which should contend with KC. Nobody does pork like NC.
Spoken like a true North Carolinian lol.
I make a married sauce. It's got the mustard, the vinegar, and the lightly sweet aspect.
I call it.. Rock Hill style!
there are 3 sauces in SC...depends on the region you live in... i was born and raised in the Pee Dee area (more eastern part of SC) and we are a vinegar based sauce.. Central area of SC, just confused, they don't know what they like...western part, where I currently live, is mustard based...and that is why I hate living here..lol
@@allenbateman3518 In the Low Country, there's some equal confusion. I grew up with sauces served on the side, never mixed in. And usually you either got mustard sauce or that sweet red stuff. If you wanted vinegar, you got the type with the chile peppers floating in it.
I made a mopping sauce in Montana from my cherries … I made a wine that turned to vinegar for the base …. Y’all didn’t even know we’ve got Cherries in Montana
Joe...tough call apparently...a credit to your grill skill😉...this was a lot of fun to watch...thanks for sharing!!! They both look fantastic!!!🤗😋👍💪👊✌️
Being from central NC, bear in mind, there’s 2 types of pork. Tomato based(western) and vinegar based(eastern). I’ve had both. Married the two...and think it’s better than both. Was at Lake Texoma years back, had the best brisket of my life! Texas is uncontested in brisket...
Not sure who decided WNC was tomato based, but we don't do that around our camp here. Vinegar all the way, sauce optional.
I'm definitely going to try the Carolina-style real soon, it looked great! However, I would like to see this same test to some Carolina residents.
I bet Carolina would win. Thanks for watching.👍
Here in North Carolina we use mustard as a binder too! Always go with mustard
Texas bbq is pretty similar to Western Carolina (ketchup base sauce) so I’d imagine people would like it - it would not stand a chance against East NC whole hog bbq tho.
@@Steve-oh2gr Um Texas is no sauce based =)
also, if you are looking for another video challenge option, try Eastern Carolina BBQ vs Western Carolina BBQ. Not many people outside of NC/SC know there is a big difference in flavor. Both being delicious of course ;)
Gotta add some heat to it as well
Definitely no losers there...both looked outstanding, I'd put them both down..lol...great cook brother Joe, thanks for sharing, have yourself a great one, you all stay safe!👍👊🤘
Thanks Craig! Both were so tasty ot was tough to pick one. Have a good one as well buddy!
Texas has the best tasting original Barbecue. Period! Everybody steaming the meat, that’s not how real barbecue is prepared for smoking and you don’t smother the meat or the ribs with a sauce topping cover up. That’s not adding real taste to the meat and lastly. Real Barbecue Ribs are not fall of the bone prepared by real men who understand how a real Barbecue Rib is to be cooked and that you want meat left on the rib bone. Pulling the meat off the rib bone with your teeth, is part of the joy of eating real Barbecue Ribs Smoked or grilled, and not broiled to dry out the meat and then cover it with sauce and adding grill marks to make it appear as something it really is not, real Barbecue.✌️ From a Real Texan born, raised in Texas at birth.🤫🤫🤫🤫
Pulled pork is probably my 6th choice at a Texas BBQ joint.
Mine too. I don't ever orde pulled pork. I go for the brisket and ribs!🤘
I love Texas smoking... it puts the meat first. Other types of smoking requires sauces and all kinds of things that hide the meat. just my own bias and personal preference
I am from North Carolina and also have spent time in Texas and ate both styles of pulled pork. I like them both as well and it is hard to pick on over the other. I am from the mountains of NC where BBQ is more tomato based but I did my first pig picking on the east coast of NC while stationed there in the military where vinegar is a big part of it. Great video and they both looked great.
Thank you Matthew. I like them both as well. 👍
When you say Carolina style you must have forgotten that there are two Carolinas with different ways of doing BBQ... You didn't do the best way to eat pulled pork, with that South Carolina mustard based BBQ. Those other styles are good, but not as good.
Lived in TX for 5 years and now in NC for 30 years. There is NOTHING like TEXAS BBQ!
I agree! I've had good bbq outside of Texas but Texas is where its at.🤘 Thanks for watching.👍
Where are you in NC because this is not traditional Carolina style....not even close.
@@Retroandrarevideogames Go watch my newest video and let me know what you think.👍
Smokin' Joe's Pit BBQ You redeemed yourself 👌🏻. whoever showed you that knows the deal, they are for sure born and raised. Every step was spot on but a lot prefer to not put the red pepper flakes on the rub and only in the eastern sauce. Whole hog is a sub style but would be chopped as opposed to pulled. One suggestion - less sauce pre sammich and let people add more if they want and include finely diced slaw. Well done 👍
I agree, I've been in SC since 96 and I still dream of Texas bbq.
I feel like im glad Texas because you could tell you cooked that Carolina one with more “love” it felt more biased. You could tell you wanted them to choose Carolina. Truth be told is that Texans also use sauce when you serve the pork. Personally id eat it dry myself. You also could tell you wanted it more flavorful because you added more season than you did the texas one when you broke ke it down. plus the way you put it in the back of the pit and you didn’t flip them from the back to the front of the pit while you rotated them. Which is why the texas one was hotter and had more of a smoke taste. Last but not least, if the bone comes out clean, it means its over cooked. Just my opinion… im glad texas won. 🤘🏼
Carolina is so much better. Yummmmmy!
Polish pulled pork is the best by far. They use red oak and maple wood to smoke the meat then use onion powder/ fresh onions, corriander, pepper and salt for the seasoning and baste the pork with an apple juice and onion soup mix.
I've never had a butt taste better cause of a rub. Smoke it at 250 for about 10 hours... And that's it. Nothing else needed.
Hi Joe - I love your engagement with your neighbors. Both pork shoulders looked amazing. Thanks for sharing. Be well & stay safe!
I do not like sauces in my meat. Its all about the meat and the natural flavors and smoke, spg and coals. Texas style is the only way I cook on my stick burner. People can add sauces to their liking later.
It was surprisingly close considering they're in TX. It would be interesting to see if you were in a random state if the results would be different
Bruuhhhh being from eastern nc area you should have cooked the carolina bbq over hickory coals to be authentic. Looked good tho
Nice work my brother ...... it’s good to have a favorite, but it is good to have a solid runner-up too!! Well done. (First time viewer & new subscriber)
Thanks so much for watching and subscribing Ron. 👍
LOL. Pretty good attempt. However, did you know that there are 5 distinct types of Texas BBQ, and the Carolinas have (I think) 3 distinct types. When people that are not from Texas think of Texas BBQ, they are mislead to think that West Texas style BBQ represents the entire state of Texas. Born and bred in East Texas, I do prefer East Texas style. I do not like how dry West Texas style always comes out, and I hate what people call 'bark'. It is my opinion that meat is NOT supposed to be crunchy. East Texas style BBQ is notoriously slow and low and the seasoning comes from the sauce... East Texas style is 'Sticky' and messy because it is constantly basted in a thick rich and flavorful sauce, which naturally locks in the natural moisture of the meat.
The true way to have them vote would have been to offer them a sandwich of their choice. You would have some happy neighbors.
Both looked good
I almost did that. Thanks for watching.👍
Looks amazing. But I would’ve chopped the Carolina style
Thanks man. I actually re filmed this video because I didn't think it represents Carolina BBQ very well. Check out this video. th-cam.com/video/b_dDnaWywTA/w-d-xo.html
Rueben is the man, rocking that Ghost shirt 🤘. Food looks great and good comparison
As is true of the human body, fat always weighs less than an equal _volume_ of muscle tissue.
Your last neighbor didn’t choose until after she new what one was NC and what one was Texas. She looked like she was leaning toward NC until she found out. So I will say it was a tie
Very true Joe. Both were really good. Thanks for watching.👍
having lived in both states, NC all the way, Texas for Brisket
Both of them are making my mouth water. I happened to have brought 2 pork shoulder for a upcoming dinner and I am definitely going to cook them both ways too. Me and my family are Carolina minced barbecue lovers and I love to smoke the pork for it. The other will be my first Texas style and I can't wait. Thank you.
Of course Carolina has more flavor, it was drenched in sauce. In Texas, the sauce comes after... you pour it over the pulled pork when you’re making your sandwich or whatever. Can’t serve Texas dry and Carolina wet and expect a proper judging. But great video, makes me want to go smoke some butts!
Thanks Drew! U appreciate you watching.👍
Hope my comment didn’t sound judgmental. Because both butts looked amazing. Just a Texas boy over here... ;-) Keep smoking! Following the channel.
Not at all buddy. Your comments are well appreciated and welcomed.👍
Mmm, I wish I lived next door to you Joe! My mouth waters the most watching your videos! 👍
Great video but, "Bless your heart".....True "Carolina Pulled Pork" is from South Carolina.....Mustard Base Sauce!!! Hey Yall!!!!
Thanks Chris, y'all Carolina folks are proud of your bbq and I love it.🤘
born and raised in the eastern part of SC.. we do not use a vinegar sauce as a binder to cook a boston butt...i use the yellow mustard... also, IF i baste the meat while its cooking, its just a mixture of apple cider vinegar and pure apple juice.
That's because this is Eastern NC BBQ!!!! Yummy!!!!!
Carolina IMO is the best , I like a vinegar based pork but not to strong.
Texan here: I’m sure both pork shoulders are great, but the Texas style is hardly Texan. Traditional Texas BBQ uses nothing more than salt and pepper. We don’t use mustard, nor do we use paprika or garlic powder.
James Williams true and this isn’t nc bbq either AT all.... whole hog is nc
The mustard is just there as a binder, it isn't really adding much flavor. Your Texas style of just salt and pepper sounds awful. Bland as possible.
You're right. Salt and pepper only taste really bland. 👍
I'm 100% Texan and we use mustard as a binder only, not to flavor our bbq. You'll find lots of popular bbq restaurants throughout Texas use mustard as a binder as well. You won't taste the mustard after the cook but it does a heck of a job to hold on to the rubs. Thanks for watching.
I am smoking two butt this morning. 8/27/21. Grilling some chicken, after grilling the chik will smoke them for about an hour. Make my own vinegar sauce. Folks from NC in the 30s. Great Vid. 🐻❤
Very nice OL. Sounds like you'll be eaten well. 🤘
They both sound delicious. The Carolina BBQ you made is closer to Eastern NC BBQ. Although the traditional Eastern NC bbq usually has red pepper flakes. The western part of the state uses a tomato based bbq.
I am surprised that you used oak. Traditional Carolina is smoked with hickory. The wood makes a difference. If you like pork, there is a roadside spot in Salinas, Puerto Rico. His rub is only salt and pepper, he is adamant about not using garlic. They make some wonderful pork in outdoor pits. And to Smoky Ribs BBQ, E&L BBQ is awfully good, though I do prefer Kings in Kinston, NC on the New Bern Road.
Yes sir. In fact when I spoke to a few bbq joints in Carolina, they said they used oak and hickory. 👍🏼I appreciate you watching.👍🏼
That vinegar gives it a juiciness and adds an acidic flavor that really makes the mouth water. NC pulled pork is where it’s at, Texas for the brisket and Tennessee for the ribs
I agree 100% I can't wait to visit NC! Thanks for watching.👍
Brisket-Texas
Pulled pork-NC
Pork? Ribs-Tennessee
What about beef ribs and tri-tip? Or is tri-tip not really one of the big ones?
@@tylerleuschen8132 haven’t eaten them enough to know, but I’d sure like to know where the best ones are haha
Great video! Good use of your neighbors. I was stationed in El Paso from 2008-2012...is finding post oak a chore rather than mesquite? You can't beat true Texas BBQ!!
Thanks for watching. I actually drive to Lubbock to pick up my post oak. Pecan is readily available and so is mesquite. Thanks for your service sir!👍🇺🇸
Thanks Joe. I have an 18” Weber smoky mountain and 22” Napoleon Apollo smoker. Limited room. I really appreciate you mentioning that some of us are not cooking offset heat. I leave a little fat cap on and place it down to protect my bbq. Hope that sounds smart
Saying there's an actual "fight" between Carolina and Texas pork is like saying there's a fight between Carolina and Texas brisket. Texas can't compete on pork and Carolina can't compete on brisket
I agree, both states dona great job. 👍
should’ve put a drip tray under the carolina and collected that sauce again
I'll have to give that a shot.👍
Great idea!🤘
I'm from South Carolina and I love both styles, that vinegar base is so good though
I'm not from NC or SC but i'm for the Vinegar base style . Where in SC are you Bucky !
@@kimberlyalesley1772 upstate sc :)
@@kimberlyalesley1772 not happening
Lived in NC for a couple decades and Austin for a decade. The best brisket I’ve ever had was in Haw River NC at Dickie-Do’s bbq, and the pit master/owner is from NY. Fight me.
Lol....nice!🤘
Awesome way to let the neighbors be the judge!
I'm personally not a fan of the Carolina variety because I don't like the vinegar base. (Even though I'm from N. Carolina.) So the Texas style wins for me. Could you use honey instead of the mustard on the Texas style? How would it change the flavor?
Hello Ryan, it would sweeten it up a bit and I bet it would get really dark in you. 👍
My go-to is a texas-style rub and finish with vinegar.
I bet that taste good.👍
Same. Texas style rub with vinegar turned out great.
I wonder what would happen if you brine the roast over night or days or so? Sure would make it more tender and Juicy
Absolutely it will. 👍
@@SmokinJoesPitBBQ I've heard ghost stories about it. Never had tried it on Pork Butt roast yet? I want some good pull pork for taco tamales and things. Afraid to try it right now
Okay, I LOVE that he had the neighbors try it. A very unbias way to see reactions on the interwebs. I'm just jealous I didn't get to try them.
My neighbors are my official taste testers. 🤘
Texas Sausage and Briskets. Pull Pork Carolina..
Lol North Carolina doesn’t have “pulled pork” we just call it BBQ
Interesting. Thanks for watching.
www.epicurious.com/recipes/food/views/north-carolina-pulled-pork-242247
mystical
meme ok?? But the point is in North Carolina no one says “pulled pork” when we are referring to it we just say bbq.
yeah, that took a little while getting used to when I moved to NC. BBQ refers to smoked pig and nothing else. Everything else is by name, Ribs, brisket, etc.
@Kyle Phelps you said it yourself they are both called BBQ.
i know this video is old, can i use something else instead of chilli powder??? i'm allergic to pepper/spicy stuff...
You can leave it out completely 👍
No one see this man start pushing the rack with his hand before he took it off and was unfazed
🤣 you gotta be quick.👍
Texas BBQ over Carolina cardboard any day! I will take Franklins BBQ over any one any time. Plus their desserts kick ass from Cake & Spoon!
In Leviticus 11:27, God forbids Moses and his followers to eat swine “because it parts the hoof but does not chew the cud.” Furthermore, the prohibition goes, “Of their flesh you shall not eat, and their carcasses you shall not touch; they are unclean to you.”
Thanks for watching👍🏼
That is one of the most satisfying things ever, when that pork bone pulls out clean, nice video!
Thank you Justin.👍
I agree with the neighbors
Carolina is delicious no doubt but come on man like the ol saying says
Nothing like Texas BBQ baby!!!
But baby back ribs oh my gosh nothing like Kansas City baby back ribs!!
Facts 😊
If you can't make your own pulled pork, no worries you can buy some really good Eastern NC pulled pork at. www.doughtiesbbq.com/
I grew up in Va. Beach Va. and Doughtie's BBQ was sold in our local grocery store. It's really a good product.
Nice! Thanks for watching.👍
Pulled pork in Texas? That is blasphemy! LOL Beef is king and the only meat we smoke. Pulled pork becomes dry when you shred it and then it becomes a who sauce is better fest! (that's why we NEVER shred our briskets and beef tongues) If it needs sauce..then you did it wrong and you are covering up a dry meat mistake) Leave the pigs to the other states. ha ha ha ( Am I glad we beat Carolina?) HELL NO! ;-)
Hey Doc, thanks for watching. You are correct, beef is king in Texas but we do a mean pulled pork to. I personally liked the Carolina flavors a bit more. No sauce fo me, not a big sauce fan.🤘
I was thinking the same this beef country
@@ctex7812 I can't remember the last time I did pulled pork. But I do remember that I did not like it that much. Had to make it for a friend from Tennessee. He said the pork came out perfect. Compared to brisket, pork butts are a breeze to smoke. What killed it was the sauce he made....that's all you tasted...just the sauce and coleslaw pilled up on it. Might as well have cooked in in an oven. Down here we slice the brisket to retain moisture, and all we add to our sandwiches are pickles and onions. No need for sauce. The only time I use sauce is if my flat comes out dry. LOL
Smoked my first Brisket, along side a Boston Butt , destroyed it; nice jerky lol, The Brisket, I know what I did wrong, can’t wait to try again.