Funny thing...growing up in the western half of NC, the joints around here seemed to do a lot of chopped. I grew up eating chopped bbq sammiches. I didn't start pulling until a year or so ago...used to bust out the cutting board and a bigass knife and go to town. I also never used a mustard or vinegar based sauces til I moved to the eastern side of the state...even then and up til now, I still prefer a tomato base.
On a side note, I am back near the mountains...got tired of dodging hurricanes every fall. Irene dropped a tree almost on top of the house within 5 feet of the master bedroom back in 2012....and took down all of my mini fruit trees! The silver lining to that cloud was that I cut those trees up for some nice apple and peach chunks...
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**Brad**
Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR]
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