Devon Byrd

Honestly, it's BS. When you have a (supposedly expert) host that says "pork wet, beef dry", I instantly know that person has little to no actual BBQ experience. It is NEVER "either/or". Both are multifaceted pallets that a smoke master can layer flavors and textures upon to create an amazing dining experience. Case in point- you dry rub a pork butt before you smoke it to an internal of about 195F. You DO NOT baste it while it's smoking (at least I certainly don't) After you shred it, THAT'S when you add that delicious NC vinegar-based sauce to bring out the magic. But guess what?? You're still allowed to add any flavor sauce you want to it after that.