Cooking with Fire Episode 6: Carolina Barbecue

Pitmaster Josh Cary and Chef Tom Jackson chat about Carolina Barbecue, and discuss the regional differences in sauces and which cuts of pork reign supreme in each region.

Cooking with Fire Episode 6: Carolina Barbecue


    For the rub:
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup paprika
  • 1 tbsp black pepper
  • 1 tbsp white pepper
  • 1 tbsp garlic powder
  • 1 tbsp cayenne
  • For Lexington Style Sauce:
  • 1 cup ketchup
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 1 tsp crushed red chili flakes
  • 1 tsp fresh ground black pepper
  • For Carolina Mustard Sauce:
  • 1 yellow mustard
  • 1/3 cup apple cider vinegar
  • 1/3 brown sugar
  • 1 tsp ketchup
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne


Preheat your smoker to 250ºF, set up for smoking. Trim the skin and fat cap from the Boston Butt end of the shoulder. Trim any excess tissue and fat from the surface of the shoulder. Score the skin on the Picnic end of the shoulder, to allow the rub to penetrate the skin.

Combine the rub ingredients in a bowl and whisk to distribute evenly. Season all surfaces (meat and skin) of the shoulder with the rub. Smoke until the surface of the meat is a dark red mahogany color, about 4 hours.

Remove the shoulder from the cooker. Wrap tightly with foil. Return to the smoker and continue cooking until the meat is tender enough to pull, and the shank and blade bone can easily be pulled out of the roast, about 6 hours longer. The internal temperature will be around 195ºF. Rest the shoulder for 30 minutes before pulling the meat.

To make either of the sauces, combine the ingredients in a sauce pan and simmer for 15 minutes, stirring occasionally.

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