Steve...I think NC style is more geared to the sauce you would use at the end. Getting there it should be the same...more or less.
Typically, I rub my butts with Texas BBQ rub or Fatz PigPowder. Depending on the mood, I'll use some woshti sauce or plain yellow mustard as a top coat and then apply the rub. This is done while the coals are getting fired up in the chimey via the Minion Method.
I like to keep my butts chilly so a bigger smoke ring will build around the butt! Then, when the twenty coals are ashed over, I pour them over the top of the unlit coals in the ring, assemble the smoker, meat and all, and then watch the pit temp rise. I keep all bottom vents open 100% and the top vent 100% also. When the pit gets to 200* I start closing down the vents...typically I close the one that might get the most wind all the way down and then adjust the other two to about 1/3 of the way open and thenwatch to see where the pit settles. I make adjustemnts from there. The top vent is always 100% open!!
Usually, the ramp up process takes an hour or so depending on the wind. Then it's off to bed for me. If there is some variance in temp I don't concern myself so much with that...as long as it isn't a huge spike that lasts a long time.
I figure 2 hours a pound or so and pull it when its 195* internal temp. Then wrap it in some towels and rest it in a dry cooler for a few hours. Then pull and enjoy...that's how I do it Steve :!:
Typically, I rub my butts with Texas BBQ rub or Fatz PigPowder. Depending on the mood, I'll use some woshti sauce or plain yellow mustard as a top coat and then apply the rub. This is done while the coals are getting fired up in the chimey via the Minion Method.
I like to keep my butts chilly so a bigger smoke ring will build around the butt! Then, when the twenty coals are ashed over, I pour them over the top of the unlit coals in the ring, assemble the smoker, meat and all, and then watch the pit temp rise. I keep all bottom vents open 100% and the top vent 100% also. When the pit gets to 200* I start closing down the vents...typically I close the one that might get the most wind all the way down and then adjust the other two to about 1/3 of the way open and thenwatch to see where the pit settles. I make adjustemnts from there. The top vent is always 100% open!!
Usually, the ramp up process takes an hour or so depending on the wind. Then it's off to bed for me. If there is some variance in temp I don't concern myself so much with that...as long as it isn't a huge spike that lasts a long time.
I figure 2 hours a pound or so and pull it when its 195* internal temp. Then wrap it in some towels and rest it in a dry cooler for a few hours. Then pull and enjoy...that's how I do it Steve :!: