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9 replies

Eastern NC Que in A'que

P puddlejumperMember
I smoked my first butt last week in an AQ that turned out exceptionally good. However, since I am from eastern NC, I want to be able to make our style que. I chopped a small part of the first butt and found it too moist (of all things) to sauce it up with a vinegar sauce. To get drier que should it be pulled off sooner? At what internal temp? I pulled this last one at 193 and cooked at 225. Looks like to me the conective tissues and fat just melted away to end up with some really moist que. I searched the forum and can't find this, hope you guys can help. Thanks
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T tomMember
Well, it sounds to me like you got correctly cooked shoulder and the cooker did its job.

I don't know if you can make it less moist,but if you want pork you have to chop with a cleaver,or run through a buffalo chopper,you can just cook it to about 170º internal.

Restaurants will do this,as it renders less and they get a higher yield.

It also saves them cooking time.

Hope this helps a little.
P puddlejumperMember
Pulling at 170 is what I am thinking Tom. I used a cleaver but ended up with pork that was too moist, almost mushy. The pork just fell apart, yes it was absolutely fantastic, but not eastern NC style que. Maybe the fat content of that butt was on the high side. I will keep on smokin and experimenting. This post must read a little strange to some since the majority want a perfectly cooked boston butt or shoulder cooked at 225 to 190-195 internally and moist. However, to chop and end up with eastern NC que it was too moist. This forum is the best, have learned a bunch just lurking.
T tomMember
Unless they were way down south,I don't know that you would see too much mustard.

I see more of it down in that corner,into Sc,and an edge of Ga.

For whole hog,where they chop about all but the squeal,and shoulders with the skin on ,a vinegar helps to cut the fatiness and give some salt and heat for flavor.

This could be a typical sauce,and even without the sugar.

Eastern N.C. BBQ Sauce - Smoke And Spice


2 cups cider or white vinegar
2 tablespoons sugar or brown sugar
2 teaspoons salt
1 tablespoon fresh ground black pepper
1 teaspoon cayenne or red pepper flakes
Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes.

Some may not even heat it.

They are quick/easy to make and adjust to your own taste.

Here is a commercial one that many folks like,and I recommend to people that wish to purchase storebought.

Scott's NC Vinegar Sauce
Last edited by tom
P puddlejumperMember
All right guys, there ain't no mustard sauce around here Razzer . SmokinOkie's vinegar mop is right on. Tom's recipe above is good also. I just make mine to taste, couldn't hardly tell you how much of anything is in it. Apple cider vinegar, red pepper flakes, brown sugar, a little ketchup, maybe a little salt in a gallon jug.

Smoked a few more butts tonight to rave reviews by a bunch of sailors.
FM Former Member
quote:
Originally posted by Tom:
Unless they were way down south,I don't know that you would see too much mustard.

I see more of it down in that corner,into Sc,and an edge of Ga.

For whole hog,where they chop about all but the squeal,and shoulders with the skin on ,a vinegar helps to cut the fatiness and give some salt and heat for flavor.

This could be a typical sauce,and even without the sugar.

Eastern N.C. BBQ Sauce - Smoke And Spice


2 cups cider or white vinegar
2 tablespoons sugar or brown sugar
2 teaspoons salt
1 tablespoon fresh ground black pepper
1 teaspoon cayenne or red pepper flakes
Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes.

Some may not even heat it.

They are quick/easy to make and adjust to your own taste.

Here is a commercial one that many folks like,and I recommend to people that wish to purchase storebought.

Scott's NC Vinegar Sauce



Well, I do the above and then add mustard... LOL

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