Buc-ee's Taste Test
Okay, I am a little bit biased. I am a big fan of Eastern North Carolina Pit-Cooked Barbecue. We use pork... sometimes the whole hog. Although most of the restaurants around here are great... Parker's (Greenville, NC) Skylight Inn (Ayden, NC), B's Barbecue (Greenville), and Sam Jones (Greenville), I actually prefer my own. I get a big pork butt (actually, a cut from the sholder), smoke it in my smoker for about 12 hours (The key temp is 201° internal) cook at 225°), pour off the grease (put that in a grease separator), chop it up, add back the juice from the brisket minus the grease; and finally mix in some Well's Vinegar-based Barbecue sauce. I make my own cole slaw. Serve it on a soft hamburger bun, and Mmmm, it is great! If you want my recipe, mention it in the comments below.
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