The "shudder" was mostly a silly joke. I've had both and of course they are both great tasting. I do prefer the texture of the pulled pork. I think it takes

The "shudder" was mostly a silly joke. I've had both and of course they are both great tasting. I do prefer the texture of the pulled pork. I think it takes sauce better. Speaking of which, the BBQ sauces [0] are what really bring out regional bias that sometimes borders on a religious fervor. For me, its that thinner tangy vinegar based Carolina style for pulled pork. For brisket, I prefer the Memphis style sauce. I will say I have recently had some of the Alabama white sauce on chicken and found it more compelling than I would have expected. Not my favorite, but sort of interesting. My goto though is still Carolina style. By the way, the first time I had pulled pork was southwest of Jackson near the border, so it is not just in the east. [0] https://www.tasteofhome.com/collection/regional-barbecue-sauce/ https://www.tasteofhome.com/collection/regional-barbecue-sau...