re: If SEC Football was BBQ Competition

Pulled pork is best with coleslaw imo, though it must stand on its own as well. My slaw has a Tex Mex flair with red onion, cilantro, and candied jalapeno and it isn't very sweet. I also like to go easy on my sauce if I use it at all. I prefer a mustard and vinegar based sauce but not too much of either.

For my brisket I like a sauce with some spice though but once again it needs to stand on its own.