Eastern NC is Vinegar based...
Western is all about Hickory Smoked BBQ
SC is the only place I have had that horrid mustard based BBQ.
Yes, my understanding as well....
Eastern NC - vinegar based
SC - mustard based
West NC - Ketchup based
I'm a South Carolinian by birth, having spent almost my entire life in the SC lowcountry, but I have to say I'm more of a fan of the Eastern NC style BBQ, but the SC "mustard" style is OK I just can't take too much of the sauce...
The trick with any good BBQ is the slow smoking of the meat, and very very light on the sauce regardless of style. And for god's sake, the pork should be pulled, not chopped into a fine mush much like I've seen so many "western NC" BBQ places do. My wife's family is from Hickory, NC, and the first time I saw what they called BBQ I didn't know if I wanted to throw up or cry.
When I run my smoker it's fueled with hickory and oak, and is normally filled with about 45-50 lbs of Boston butts, and I keep it going for between 10 and 12 hours at about 250 degrees. Then the meat is pulled and served naked with sauce on the side, usually a vinegar and pepper sauce with a tiny bit of Shealy's BBQ sauce (carolina gold) mixed in just for a little kick. (I normally never use the Carolina Gold sauce straight for anything other than chicken, it's fantastic on chicken.)

to slow cooked pork on a saturday with a few good beers.