Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ

[SirPorkaLot]

Originally Posted by juslearning

I am from western SC and put no sauce on mine. I also don't usually put it on a bun with slaw. If it goes on a bun, there will be DUKE"Smayonaise on it. But, I will definately try this. Is the slaw a sweet slaw?

Great tutorial by the way. Sammie looks awesome!!!!

I don't do the mustard sauce either.

No just a standard mayo based cole slaw. I usually use a (we call it red slaw) cider vinegar bbq slaw, like guerry's slaw (search for it on here), but I like a white slaw at times too.

[SirPorkaLot]

Originally Posted by landarc

I really think this is one of the best 'cooking pork' posts I have ever seen, anywhere.

Thanks Landarc! That means a lot coming from the exalted platypus.

[conns79]

Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.

[jrn]

Thanks! I tried this on a 9#'er today. First time I've ever cooked a butt with no rub, but it damn sure wont be the last! Cooked at 300*, salted it around 140* or so. From now on 300* will be my temp for butts. No stall! The bone pulled free at 207*.

I made the sauce too. Man it was good! Sent some PP over to my folks house. They said it was the best I'd ever done !

This is my new way to cook butts. Thanks!

[SirPorkaLot]

Originally Posted by conns79

Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.

Thanks! Glad you enjoyed it.