re: Have we had our annual Brisket is not BBQ thread yet this summer?

"As was whole hog BBQ in North and South Carolina. It was the nexus of African and Caribbean slaves and the Germans that led to the creation of what we call pork BBQ. That's also where the mustard and vinegar sauces popular in those parts of the world came from. The Germans were simply adding the things to the pork they used back in the old country."

Primary difference is the style the pit is made. The North and South Carolina style does not work as well, as the offset style developed for brisket. There are other things, like that horrid mustard and vinegar stuff. But, that is another thing.

btw, the worst thing you can say to a person who makes great texas style BBQ is "great sauce". They belive is that sauce is a not-need options, if you want. It is like steak sauces, in that if you have to have it you didn't make it right.