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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!🕺
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.
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"
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
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
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.
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.
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
I just got my Pit Boss. I have been smoking like crazy thanks to The Dawg Father, I run into a mix of Texas and Carolina. Thank you for the share. 👍🏻👍🏻
I always make it Texas style, but I also always make my own Carolina vinegar based hot sauce for guests to use on it. In our extended family that seems to be the combo that everyone loves the most.
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...
Having an open mind when it comes to BBQ will only enrich your life...I didn't get serious about smoking until I found myself away from Texas. That being said, there are BBQ Lovers all over the World. I once built a crude smoker and smoked meat at a vineyard in France for the owner's wife from St. Louis, MO...GREAT TIME. LOVE YOUR CHANNEL...
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!!!🤗😋👍💪👊✌️
Born and raised in the Charlotte area North Carolina. We like the lexington style BBQ sandwiches which basically has a red ketchup based slaw. And we put brown sugar in the vinegar bbq sauce to balance out the acidity of the vinegar. Eastern style is different i believe they use regular mayo based slaw if i remember correctly. I guess everybody has their own way they like it.
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!👍👊🤘
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.
The way you cut the scene when trying the pork out is how I would imagine it would look if my dog was hosting the show and taste testing. Gulp. Mmm yes full of flavor.
That was a great way to compare the two. I would never do that because I would have neighbors hovering every time i fire up the smoker. Love the channel, Thanks.
Love the comparison with the neighbors. Makin' me hungry from watchin'. I've always though of it this way - Eastern NC- Pepper Vinegar, Western NC- Vinegar Tomato , Central SC- Mustard....I typically baste with one of the vinegar sauces, but default to my SC roots and dress it with some mustard sauce. Pulled pork sandwich with slaw, some hush puppies, hash and rice.....tastes like home.
Two both totally different kind of bbq!!! Both are amazing in my opinion!!! Maybe it's because I love bbq!!! All kinds!!! No discrimination here!!! Great video!!!
Thank you, love it ! I was born and raised in North Carolina... not that far from Lexington. Mmm ... I love barbecue in every way !!! Thanks for making this wonderful video !!!!!
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.
Yeah, I've been doing NC Style for about 6 to 7 years now. I don't put a rub on it other than table salt. I cook it over Oak wood. It comes off the smoker with a Mahogany color. I then add a mixture of salt, pepper, and red pepper flakes AFTER I pull the butt off the smoker and at the time of pulling the pork. I then also add my Carolina BBQ sauce with is Apple Cider Vinegar, Pepper, Red Pepper Flakes. The Smoke really shines through with just the Eastern Style Sauce at the end
What a great idea, Joe! During a time when a lot of people haven't been able to join in on their usual summer activities, like goin to BBQs.. You brought it to them! You get my American of the day award 🇺🇸💪🏻🐷🔥
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.
This Carolina style pork was super tasty. Texas is the way we normally cook pork but Carolina style has such a good flavor too. Thanks for watching buddy.👍
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
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
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
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 ;)
Thank you for this, I just got my smoker a month ago, an did a really good brisket. Now I want to try pulled pork, The texas of course just because I am lazy. Thank you for stating cooking time an temp
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🌋😂😋🤪
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. I also was stationed at Ft. Sam Houston in San Antonio. Texas does a good brisket but when it comes to pull pork..can't beat NC.
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.
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.
Bob and Diane are the cool neighbors. Bet they throw banger parties. Man came to the door with a beer and they were welcoming. Gotta party with Bob and Diane….with some Carolina Q!
I love Carolina style pork. I like to use ENC sauce for my baste during cooking. I like to use Texas style for beef, Alabama style (white bbq sauce) for chicken, and Carolina styles for pork and ribs. It gets really old eating all this "sweet heat" on everything here in Kansas City. Not everything needs to have a ton of sugar on.
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)
Big fan of the Texas-style, but I’ve been wanting to learn more about using mop sauces and making vinegar-based BBQ sauces. Foil boat is my go-to wrap method. I LOVE crispy bark and the confit effect you get from the rendered fat that collects inside the boat.
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 👍
Thanks Mark. My neighbors are the best. We live in an area with 140 homes and we're all pretty close. You should see some of the get togethers we have. Thanks for watching buddy.👍
I'm from North Carolina and I do a lot of pulled pork. I always rub butter all over the cut 30 minutes before it's done. Wrap it in foil and rest for 1 hour. Try the butter on both, you'll like I'm sure.
@@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.
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.
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.
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.
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!
....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.🤘
You can’t lose either way , you’re a winner just by eating . Pulled pork makes you enjoy life. Great video
Homie ringin' doorbells and his neighbors show up with forks. They know what he's about hahah.
Yeah buddy!🤣 Thanks for watching.👍
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.
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👍🏻
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
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.
Awesome way to let the neighbors be the judge!
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!🤘
I've been using creole mustard as a binder for added flavor. It's been working out really well!
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.
And the winner is..... Smoked pulled pork! Great video!
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.👍
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.
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
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.
My kind of testing. Nice neighborhood. I would have a hard time deciding
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
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. 👍
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"
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. 👍🏼
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
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!!!!!
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.
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
Hi Joe - I love your engagement with your neighbors. Both pork shoulders looked amazing. Thanks for sharing. Be well & stay safe!
I just got my Pit Boss. I have been smoking like crazy thanks to The Dawg Father, I run into a mix of Texas and Carolina. Thank you for the share. 👍🏻👍🏻
Nice DJ! Thanks for watching buddy!👍
I always make it Texas style, but I also always make my own Carolina vinegar based hot sauce for guests to use on it. In our extended family that seems to be the combo that everyone loves the most.
No such thing as Texas style pulled pork. We don't do pulled pork here.
Both please!! I'm a Carolina guy born and bred...... but I love Texas BBQ too!
Very nice Tony! Thanks for watching.👍
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.
Having an open mind when it comes to BBQ will only enrich your life...I didn't get serious about smoking until I found myself away from Texas. That being said, there are BBQ Lovers all over the World. I once built a crude smoker and smoked meat at a vineyard in France for the owner's wife from St. Louis, MO...GREAT TIME.
LOVE YOUR CHANNEL...
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!!!🤗😋👍💪👊✌️
Born and raised in the Charlotte area North Carolina. We like the lexington style BBQ sandwiches which basically has a red ketchup based slaw. And we put brown sugar in the vinegar bbq sauce to balance out the acidity of the vinegar. Eastern style is different i believe they use regular mayo based slaw if i remember correctly. I guess everybody has their own way they like it.
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!
Without a doubt the best pulled pork video I have seen to date. I have saved this one.
Kindest Regards: Glenn from NC.
Thank you for posting....
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.
The way you cut the scene when trying the pork out is how I would imagine it would look if my dog was hosting the show and taste testing.
Gulp. Mmm yes full of flavor.
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!🤘
That was a great way to compare the two. I would never do that because I would have neighbors hovering every time i fire up the smoker. Love the channel, Thanks.
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.
Love the comparison with the neighbors. Makin' me hungry from watchin'.
I've always though of it this way - Eastern NC- Pepper Vinegar, Western NC- Vinegar Tomato , Central SC- Mustard....I typically baste with one of the vinegar sauces, but default to my SC roots and dress it with some mustard sauce. Pulled pork sandwich with slaw, some hush puppies, hash and rice.....tastes like home.
Oh man that sounds amazing Michelle! I appreciate you watching.👍
Love the fact that you are not afraid to grab a true bite of your product for tasting.
That is one of the most satisfying things ever, when that pork bone pulls out clean, nice video!
Thank you Justin.👍
Two both totally different kind of bbq!!! Both are amazing in my opinion!!! Maybe it's because I love bbq!!! All kinds!!! No discrimination here!!! Great video!!!
Mmm, I wish I lived next door to you Joe! My mouth waters the most watching your videos! 👍
Thank you, love it ! I was born and raised in North Carolina... not that far from Lexington.
Mmm ... I love barbecue in every way !!! Thanks for making this wonderful video !!!!!
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.
Yeah, I've been doing NC Style for about 6 to 7 years now. I don't put a rub on it other than table salt. I cook it over Oak wood. It comes off the smoker with a Mahogany color. I then add a mixture of salt, pepper, and red pepper flakes AFTER I pull the butt off the smoker and at the time of pulling the pork. I then also add my Carolina BBQ sauce with is Apple Cider Vinegar, Pepper, Red Pepper Flakes. The Smoke really shines through with just the Eastern Style Sauce at the end
Sound delicious 👍
Carolina Pulled Pork Rules!!!!🤙🏼🤙🏼
Yes sir it does. Thank you for watching :)
All your neighbors have beautiful homes!!!!!!!
Yes they do. 👍
What a great idea, Joe!
During a time when a lot of people haven't been able to join in on their usual summer activities, like goin to BBQs.. You brought it to them!
You get my American of the day award 🇺🇸💪🏻🐷🔥
Thanks Brian! I love doing this stuff. 🤘
Dam glad it all goes with beer..to be honest all this sound good to me
I would never say one bad thing about any of these different recipes
I enjoyed it. I like both styles as well and go back and forth depending on my mood.
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.
Thanks for sharing. I like both and I think Texas style brisket is unbeatable
Carolina wins
G Rich that’s what I was thinking too!!
From Canada with love. Your videos are awesome, use your recipes all the time. Keep up the great work.
Thank you Rob!🤘
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.👍
I love debating and fighting over my eastern nc bbq but at the end of the day it's all love and I equally enjoy Texas style as well.
I''ve always done it no wrap, Carolina style but your Texas style looked absolutely amazing too!
This Carolina style pork was super tasty. Texas is the way we normally cook pork but Carolina style has such a good flavor too. Thanks for watching buddy.👍
Excellent video. Thank you for sharing your rub recipe, not many people will do that.
I share everything 👍🏼
Rueben is the man, rocking that Ghost shirt 🤘. Food looks great and good comparison
Just cooked the North Catalina style and came out amazing thanks for sharing!!
Very nice José!🤘
Cole slaw is a must for Carolina style bbq on a sandwich.
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
Enjoyed this very much. Thank you. I'll be trying the carolina next time, I traditionally do texas style. Cheers.
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. 🤘
Interesting experiment. I enjoyed watching. Btw, we don’t use rubs on barbecue.
Interesting. If you're from Carolina, please join me on my chat tomorrow night. I'll be talking about regional bbq. 👍
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
There are so many different styles in the Carolinas too. Lexington style is my personal favorite
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 😉
Been smoking my brisket for 9 hrs... my mouth is watering watching these bbq videos
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.
There’s something about that Carolina BBQ sauce that I just love
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.👍
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
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
Thank you for this, I just got my smoker a month ago, an did a really good brisket. Now I want to try pulled pork, The texas of course just because I am lazy. Thank you for stating cooking time an temp
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!!!
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. I also was stationed at Ft. Sam Houston in San Antonio. Texas does a good brisket but when it comes to pull pork..can't beat NC.
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
This video is fantastic. The meat looks just fantastic. That smoker is FANtastic. Fantastic is just fantastically fantastic.
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 =)
I always use the Carolina style on my pork but I use the Texas style on my Briskets. Both ways are amazing though.
I agree 100%. 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.
Bob and Diane are the cool neighbors. Bet they throw banger parties. Man came to the door with a beer and they were welcoming. Gotta party with Bob and Diane….with some Carolina Q!
They are the best!🤘
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 love Carolina style pork. I like to use ENC sauce for my baste during cooking. I like to use Texas style for beef, Alabama style (white bbq sauce) for chicken, and Carolina styles for pork and ribs.
It gets really old eating all this "sweet heat" on everything here in Kansas City. Not everything needs to have a ton of sugar on.
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. 👍
Texas proud...thanks for the great video and neighbors!
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.👍
Big fan of the Texas-style, but I’ve been wanting to learn more about using mop sauces and making vinegar-based BBQ sauces. Foil boat is my go-to wrap method. I LOVE crispy bark and the confit effect you get from the rendered fat that collects inside the boat.
Hell Ya!
Sounds like somebody knows about Chuds BBQ
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 LOVED the experiment! Love ‘‘em both. Depends on the mood
Joe that's so cool, love the interaction with neighbors. That's the way we are in small towns too! Great looking pulled pork for sure.
Thanks Mark. My neighbors are the best. We live in an area with 140 homes and we're all pretty close. You should see some of the get togethers we have. Thanks for watching buddy.👍
I'm from North Carolina and I do a lot of pulled pork. I always rub butter all over the cut 30 minutes before it's done. Wrap it in foil and rest for 1 hour. Try the butter on both, you'll like I'm sure.
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.
I'm from Texas and I must say I have used both styles and like them both equally
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.