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In Reply to: Carolina Q posted by Tn Hank on April 17, 2011 at 19:53:51:
I would smoke the whole shoulder which includes the ham and the butt. After smoking, remove the skin and place it directly over hot coals about 24 inches away and render down the fat until it turns crispy! Pour some eastern NC type sauce over the skin and enjoy! Chop all the meat together and again pour the sauce all over it. Some places in eastern NC mince the meat but in any case....a fine chop is typically needed instead of pulling.
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