Thank you very much for watching this video. Check out part 2 where I feel I represented Carolina BBQ a little bit better. kzfaq.info/get/bejne/mMWUd9GSvN_bhHU.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.

....and the winner is....your neighbours!!! They both looked great. Nice touch on the no wrap cook. Thanks Joe!

Beef in Texas, Pork in Carolina.

Homie ringin' doorbells and his neighbors show up with forks. They know what he's about hahah.

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.

My favorite smells of summer, smoked meats, beer and fresh cut summer lawn.

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.

I've been using creole mustard as a binder for added flavor. It's been working out really well!

I'll choose......both :)

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.

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.

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.

Awesome way to let the neighbors be the judge!

For pulled pork, Carolina all the way......for literally every other meat, Texas style all the way

You can’t lose either way , you’re a winner just by eating . Pulled pork makes you enjoy life. Great video

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

Carolina wins

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!!! ❤️

Carolina...when you’re the best, you don’t have to say “style”

I enjoyed it. I like both styles as well and go back and forth depending on my mood.

My kind of testing. Nice neighborhood. I would have a hard time deciding

Hi Joe - I love your engagement with your neighbors. Both pork shoulders looked amazing. Thanks for sharing. Be well & stay safe!

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!

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.

I live in eastern NC and I never trim the fat as it gives the pork lots of flavor

Texas proud...thanks for the great video and neighbors!

The best way to eat that Eastern NC style pulled pork is on some hamburger buns topped with coleslaw.

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!!!🤗😋👍💪👊✌️

Great to see the neighbors involved. Wonderful video!!

Love how you involved the neighbors

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.

That is one of the most satisfying things ever, when that pork bone pulls out clean, nice video!

Great show thanks my friend

Can't go wrong either way.awesome.

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.

Man this is awesome...I love how you did this. Joe you're the the man.

Excellent video Thanks for all the tips....

Always great videos ! Thanks !

Mmm, I wish I lived next door to you Joe! My mouth waters the most watching your videos! 👍

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

Both looked yum yum 😋

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.

Joe good comparison video. Being from South Carolina we are used to that style with everyone having their own twist of the seasoning and sauces. I use my own made vinegar sauce that I serve on the side. Along with a similar combo of seasoning of the Texas and Carolina like you done. Thanks for sharing

Rueben is the man, rocking that Ghost shirt 🤘. Food looks great and good comparison

Looking Good, Thanks

Great job love the video thanks for the tips

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...

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.

Great VDO - Thanks!

great video and thank you. i think i will have to do this with the family.

Bro, ur moving up, you are a baaaaaad man, you have the talent and the will, ur teaching me a lot, you ,AB, and Ray Mack, godspeed, looks damn good

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!

Great video! Thanks

That's awesome! I want to do this! I love making pulled pork!

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.

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.

Great experiment

Love the fact that you are not afraid to grab a true bite of your product for tasting.

Great job! Appreciate all the work!!

Pulled pork is probably my 6th choice at a Texas BBQ joint.

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.

I LOVED the experiment! Love ‘‘em both. Depends on the mood

Great show my friend thanks for the information

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!👍👊🤘

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.

just love your videos and great job !!!

So delicious! Now I'm ready for lunch!

I''ve always done it no wrap, Carolina style but your Texas style looked absolutely amazing too!

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)

Great video! Thanks for sharing. Learned a new way to do pulled pork.

Great video ! I’m in Georgia and I cook it Texas style but I will have to try the Carolina style . Some of the best Q I ever had was outside Hickory NC but I love Texas style also

I liked this alot Joe!! Cool to see the neighbors involved. SHHHHH I think id prefer a lil sauce on pulled pork also. But I know they both were good! Cheers Joe!

Joe that's an awesome T vs C cook. I love getting the neighbors involved in something like this. That said, i'm guessing Id take either one;)...

love the taste test from the neighbors !

Yes and yes!

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.

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 🇺🇸💪🏻🐷🔥

Yes, both I will try 😜

Great video. I’ll bet they were both amazing. I can’t wait to try your rub recipe, thanks for sharing.

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🌋😂😋🤪

Lived in TX for 5 years and now in NC for 30 years. There is NOTHING like TEXAS BBQ!

Great video. Thank you

I always add the smoked drippings caught during smoking after shredding. Adds a lot of great smoky flavor to the batch. Great video man!!

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.

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 ;)

Feeding the neighbors, gotta love that!

Great job and great video. I'm sure they were both fantastic.

I'm from South Carolina and I love both styles, that vinegar base is so good though

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

Brother!! you have inspired this weekend's smoke!! thanks!

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.

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

There are 4-5 types of "Carolina" BBQ just so yall know. We can't even spell concensus

Love the comparison. I smoke my first one mañana. Texas style. Thanks for the vids

they are all good to me!

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

Awesome video!!!

Loved this class!!!!

Carolina Pulled Pork Rules!!!!🤙🏼🤙🏼