Rusty James
TVWBB Emerald Member
Hi all,
Have any of you, that have visited North Carolina, compared your pulled pork to the fare sold at tar heel BBQ joints?
I've smoked about six butts and picnics total, but I don't think my meat, while good, compares to some of the area restaurants. It seems that my meat has less hickory flavor, and at times, I sense that rubs with sugar may be part of the problem. For instance, the slap-yo-daddy rub tastes great on chicken, but maybe not as good with pork? There was another sugar-based rub I used three weeks ago, and, while good, I thought the meat was missing something.
My immediate family has no complaints, but I gave my brother a batch of recently-smoked pulled pork, and he liked it, but said it needed more hickory flavor. (I used three fist-sized chunks of hickory, and one small apple chunk along with Roy Oak lump on that smoke)
I have been entertaining thoughts of using just salt & pepper, or even no rub at all - along with more hickory chunks.
Suggestions? Comments?
Have any of you, that have visited North Carolina, compared your pulled pork to the fare sold at tar heel BBQ joints?
I've smoked about six butts and picnics total, but I don't think my meat, while good, compares to some of the area restaurants. It seems that my meat has less hickory flavor, and at times, I sense that rubs with sugar may be part of the problem. For instance, the slap-yo-daddy rub tastes great on chicken, but maybe not as good with pork? There was another sugar-based rub I used three weeks ago, and, while good, I thought the meat was missing something.
My immediate family has no complaints, but I gave my brother a batch of recently-smoked pulled pork, and he liked it, but said it needed more hickory flavor. (I used three fist-sized chunks of hickory, and one small apple chunk along with Roy Oak lump on that smoke)
I have been entertaining thoughts of using just salt & pepper, or even no rub at all - along with more hickory chunks.
Suggestions? Comments?