No Wrap Pulled Pork Recipe - Texas vs Carolina Pulled Pork
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- čas přidán 14. 05. 2024
- Thanks for watching my no wrap pulled pork recipe. On this video, I smoked some Texas Style Pulled Pork and also some Carolina Pulled Pork. Which one is better? I really like Texas style pulled pork but the Carolina style pulled pork is really good too. Watch until the end and see which pulled pork a few of my neighbors preferred.
Thanks for watching
Smokin Joe
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
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Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount- www.haileyhome.com/?p=HyleVBow8
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Thank you very much for watching this video. Check out part 2 where I feel I represented Carolina BBQ a little bit better. czcams.com/video/b_dDnaWywTA/video.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.👍
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.
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.
....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.🤘
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.
You can’t lose either way , you’re a winner just by eating . Pulled pork makes you enjoy life. Great video
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
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!🤘
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.
Great to see the neighbors involved. Wonderful video!!
Hi Joe - I love your engagement with your neighbors. Both pork shoulders looked amazing. Thanks for sharing. Be well & stay safe!
Awesome way to let the neighbors be the judge!
I've been using creole mustard as a binder for added flavor. It's been working out really well!
Texas proud...thanks for the great video and neighbors!
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
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.
Love how you involved the neighbors
Really enjoyed this video. Loved involving the neighbors for a true comparison. Great job
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
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
Always great videos ! Thanks !
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.👍
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!!!🤗😋👍💪👊✌️
Outstanding taste test!! Great video! I will watch more and refer my friendS!
great video and thank you. i think i will have to do this with the family.
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 😉
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
Thank you Sir for taking the time and effort for this video. Excellent!
Thank you for watching.👍
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
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.
Great job love the video thanks for the tips
I LOVED the experiment! Love ‘‘em both. Depends on the mood
That is one of the most satisfying things ever, when that pork bone pulls out clean, nice video!
Thank you Justin.👍
Mmm, I wish I lived next door to you Joe! My mouth waters the most watching your videos! 👍
Great video! Thanks for sharing. Learned a new way to do pulled pork.
Great video, like how you brought your neighbors in on it. Keep it up
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.👍
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.
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.
just love your videos and great job !!!
Rueben is the man, rocking that Ghost shirt 🤘. Food looks great and good comparison
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.👍
Excellent video Thanks for all the tips....
Thanks for sharing. I like both and I think Texas style brisket is unbeatable
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
Awesome Bubba! I really liked it. It's not something I usually cook but so darn good. I like trying these regional ways of cooking. Thanks for watching buddy.🤘
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 show my friend thanks for the information
Great job and great video. I'm sure they were both fantastic.
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. 👍
Love the fact that you are not afraid to grab a true bite of your product for tasting.
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!
I always add the smoked drippings caught during smoking after shredding. Adds a lot of great smoky flavor to the batch. Great video man!!
I like your Videos....good techniques..
Well explained.....GREAT JOB...!!!..
LOOKING FORWARD TO MORE..!
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. 👍🏼
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.
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....
Can't go wrong either way.awesome.
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!
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. 👍
Great video. I’ll bet they were both amazing. I can’t wait to try your rub recipe, thanks for sharing.
I appreciate you watching 👍🏼
Love the comparison. I smoke my first one mañana. Texas style. Thanks for the vids
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"
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. 🤘
Both looked yum yum 😋
Great video... love that you got the neighbors involved!
Thank you for watching Crabber. 👍
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 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.
That was a great video buddy 👍...I loved the neighbors reactions
Thank you for watching. I love sharing with my neighbors.🤘
That's awesome! I want to do this! I love making pulled pork!
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''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.👍
Great job! Appreciate all the work!!
Thank you Dave!👍
great vid. easy to follow and in formative
thank you for the channel
Thank you for watching Norm. 👍🏼
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;)...
Hey Tommy! Both were fantastic buddy. Hard to pick when they were both so good. Thanks for watching brother!🤘
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!!!!!
Great show thanks my friend
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
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
✌
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.
Joe, Your neighbors are the best! Makes me homesick but in a good way.
Thanks Jeff! Love my neighbors.🤘
From Canada with love. Your videos are awesome, use your recipes all the time. Keep up the great work.
Thank you Rob!🤘
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!!!
Great video Joe! Really wish I could be your neighbor LOL
How have I not seen this channel till now??!! Subscribed!! Great work! Awesome smoker!!
I like your smooth talk and not yelling.Yeah I sub'd.
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.
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 =)
Great comparison. Thanks for the video!
Thank you and thanks for watching Duncan. 🤘
Brother!! you have inspired this weekend's smoke!! thanks!
Thank you Randy. 👍
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
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
Great VDO - Thanks!
love the taste test from the neighbors !
My neighbors are the best. I appreciate you 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.
@@scottgraham1239 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.
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.
@@OleMacDonald 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.
Great job my man!