Pulled or chopped pork takes center stage in the Bluegrass State, especially in its western counties. They're smoked in concrete block masonry pits for 12 to 13 hours. Smoked hams and turkey breasts are also favs. Unlike other states, part of Kentucky's claim to barbecue fame is connected to mutton. According to traditional recipes, cooks smoke the mutton over hickory coals and baste it with a Worcestershire-based sauce, seasoned with allspice and black pepper.
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