This video sums it up:
(N) Carolina vinegar based FTW!!!
I disagree with one part of the video though. Panhandle Florida is a southern state. 
@Thunderdan19 I grew up in Salisbury, but my mom is originally from Chapin, SC. So I grew up eating vinegar base and mustard base. But honestly, when it comes to bbq, I don’t discriminate. 
Pay close attention.
BBQ is pork. Pork is sprinkled with a generous amount of Tony Chachere’s more spicy blend, black pepper and garlic powder. It is then lightly coated with plain yellow mustard. Smoking is done on an offset smoker using stick wood. Oak, hickory, wild cherry any or all will do.
Sauce? Maurice’s mustard or Stubb’s sweet heat.
Nothing better than whole hog cooked low and slow.
@Darkcorner Sticky Fingers makes a pretty good mustard base sauce also, as does Shealy’s in Batesburg-Leesville.
I could literally drive by a maurice’s bbq piggie park and gain 5 pounds. 
Prefer mustard over vinegar sauce, but to be honest I like to add spicy vinegar sauce and mustard to my pulled pork!
How long and what temp? Assuming butts?
135° for 8-9 hours…
I am not that patient usually higher around 250 then wrap it for another two or three. That is for butts. Ribs two hours at 200-225 and then wrap for two more.
Beer and pull an all nighter…
I hope that’s a typo? I smoke pork shoulder to 190 or whenever the bone wiggles loose. 135 wouldn’t get it done.
Just can’t do the mustard on pulled pork but I do make up a vinegar sauce sometimes if I’m in the mood. Gotta top it with creamy coleslaw on a potato roll either way.
I like the 4-2-1 method for ribs myself.
Just what I needed to see first thing this morning. My breakfast hasn’t settled yet and you guys got me wanting BBQ before 6 am. All jokes aside I love some good BBQ
No typo. 135 will get it done low and slow. Good bark and nice pink smoke ring. But it has to go all night long.
I prefer a twangy mustard sauce but not a lot, please. I’m a sauce minimalist because when it comes to BBQ you gotta let the meat be the main event.
Nah, sauce-oholic over here. If it ain’t trying to run down my beard, there’s not enough. Meat done properly still shines through.
Brisket and a good rub. Smoke it a good 8 hr.
I’m from Texas, so I’m weird. Lately I’ve been using a Weber Rocky Mountain smoker. Usually use mesquite (sometimes add cherry especially when smoking poultry or pork). That sucker runs hot (260-280) compared to my old setups. Fine by me, cook times are nearly cut in half and I’ve noticed my briskets especially are even juicier.
Brisket and chicken no sauce.
Ribs get a little hot/sweet glaze.
Butts get a dry rub, foil wrapped after a couple or three hours, then some apple cider vinegar and a bit of sauce while I’m pulling.
Oh forgot turkey. Easy to dry out, but when it’s right it’s worlds better than oven/deep fried.
