Regal Eagle Smokehouse

[Q-man]

As someone who travelled a ton for work, HS in Eastern North Carolina, and now lives in Florida: North and South Carolina are very interesting: Eastern North Carolina- Pulled Pork with east carolina BBQ sauce ( Vinegar Based), Western North and South Carolina- Mustard Based, South Carolina Coastal a mix of both with the southern coastal and central region adding in Ketchup and smoked types due to the Georgia influence. Thats why in most central areas in north or South Carolina ( Greenville, Charlotte, Raleigh) if you ask for BBQ, people will ask what kind.

Carolinas, Georgia, and Bama bbq has some crazy micro regions on top of the low country/high country differences.

Also, people in pork country are finally understanding pork smoking techniques do not carry over to smoking beef. Pork is way more forgiving with the more even distribution of fat in the meat. It takes time for people to get their brain around brisket can 'stall' for hours once the collagens start breaking down and the moisture released causes evaporative cooling.

For those wanting to learn about smoking brisket Aaron Franklin's youtube videos are a must watch.

 

[Orionreplay]

brisket can 'stall' for hours

This has delayed a few dinner bells, even when I'm ready for it to happen!

 

[Q-man]

This has delayed a few dinner bells, even when I'm ready for it to happen!

Should also be rested at least an hour before slicing.