What is Eastern North Carolina Style (ENCS) BBQ? Styles of barbeque differ as much as mom’s spaghetti. However, ENCS can be summed up in two words: Pork and Vinegar. Pork is usually smoked, then infused with a vinegar-based sauce composed of a variety of spices that give it that special zing that may single-handedly be responsible for the “twang” in our accents. Pigman’s Bar-B-Que follows ENCS guidelines and has created a product that is as delicious as is unique. We first smoke fresh pork overnight for 14 hours with a blend of hickory and oak. Hickory gives the meat a big punch of smokiness, while the oak softens the blow and rounds out the flavor in every bite. Once we add our signature sauce, then as they say much north of us, “fuh-git-a-bow-it!” So why does Pigman’s Bar-B-Que feel that pork butts are the best cut of meat to smoke and eat? Well, the main reason: Fat. Don’t worry, Pigman’s has many delicious low-fat barbequed options, but they don’t call it a pig for nothing! Pork butts in particular have a layer of fat that many refer to as the “fat cap.” When smoked for hours-on-end, the fat cap will do three things: It will first absorb the majority of the smoke, much like a sponge-to-water. Over the course of our 14-hour smoke-fest, the smoky fat cap will melt into the meat, thus keeping it moist and infusing the meat with smoky goodness. Case in point: The leaner the pork, the more challenging it is to obtain Pigman’s Zenith in smokiness.