Chef Sean Brock is a Carolina-barbecue scholar, too. Here, his grill-and-oven method for Carolina pulled pork, plus three key sauces.
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Meanwhile, light 10 of the charcoal briquettes. When the coals are hot, cover them with the remaining 40 briquettes. When all the coals are hot, arrange 6 cups of the soaked wood chips around the coals.