BBQ Pulled Pork Sandwich – The Pit, Raleigh NC

2014-12-30 12.19.59

Finally remembered to take a few pictures of my BBQ sandwich at The Pit in Raleigh NC.  This is an excellent example of NC smoked pork.  The vinegar is strong, but the smoke is noticeable.

2014-12-30 12.20.07

Fesperman Red Slaw (Lexington/Albemarle Style)

2014-03-19 13.13.56



  • 1 large cabbage
  • 1 large jar pimentos
  • 1 bell pepper
  • 1 cup apple cider vinegar
  • ¾ c. sugar
  • 1 teaspoon Salt
  • 1 cans petit diced tomatoes
  • 1 can Rotel diced tomatoes and green
  • chili peppers (original)
  • ¼ teaspoon ground black pepper or to taste


Chop cabbage, pimentos, and green pepper. Combine all ingredients in a bowl and mix well. Store in refrigerator until ready to serve.

Source: David Fesperman 1998

Griff’s Pulled Pork

Pulled Pork


  • 1/4 cup Dry Rub
  • 6-9 lb Pork Shoulder
  • Hardwood chunks or chips
  • Mop Sauce
  • Glazing Sauce



  • Trim excess fat and score the fat-cap in a cross hatch pattern.  Make sure to score down to the muscle.
  • Apply rub to all exposed surface areas.
  • Wrap in cling film and place in refrigerator overnight.


  • Bring the smoker to temperature (225°F) and place the meat inside (fat cap facing upward)
  • Continue to smoke until internal temperature reaches 150°F
  • Remove from smoker and place in a foil pan (fat cap facing downward).  Cover with heavy duty aluminum foil and seal tightly.
  • Place the foil pan on the smoker and continue cooking until internal temp reaches 203°F.
  • Uncover and allow bark to firm up.  Do not remove the meat from the pan.
  • When bark is firm, remove from smoker
  • Take the meat out of the pan and wrap it in heavy duty foil and a few towels.  Allow the meat to rest for a few hours.
  • Strain the drippings from the foil pan and allow the oils and fats to separate.
  • Discard the fatty/oily layer
  • Reduce the remaining liquid and add to the finished pulled pork, or stir into accompanying sauce.
  • When the pork has rested, process it to the desired consistency or texture and ENJOY!



Dave’s Meat Rub

Dave's Rub


  • 2 tbsp Paprika
  • 2 tbsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Black Pepper


  • Combine all ingredients and mix well



David Fesperman’s BBQ Sauce



  • Kraft Original BBQ Sauce – [40 oz.]
  • 1 Onion – [ large, chopped ]
  • 1.5 tbsp Worcestershire Sauce
  • 1/2 cup Molasses
  • 1 cup Brown Sugar
  • Cayenne Pepper – [to taste] [something on the order of 1/4 to 1/2 tsp]



  • Sweat the onions in a small pan.  Spray with water to create steam.
  • When the onions are softened, stir in the remaining ingredients
  • Simmer the mixture for a few hours before using as a BBQ glaze.

BBQ Brisket – Weatherly Edition

BBQ Brisket


1 Beef Brisket [whole ‘packer’]

4 cups Beef Broth [2.5 cups for injection, .5 cups for foiling/crutch, 1 cup for Mop Sauce]

1/2 cup Texas Brisket Rub [equal parts salt & pepper]

2 cups Chipotle BBQ sauce

1/2 cup finely chopped onion


Prep / Trim

Inject the beef broth parallel to the grain.  Imagine a grid of 1″ squares across the surface of the meat and inject in the center of each square.


BBQ Brisket – Myron Mixon Method

Myron Mixon

Myron Mixon did an “AMA” on Reddit on July 8, 2014 and was asked about his brisket recipe. This was his reply…

I’m going to give you my process.

My process for cooking brisket; I’m cooking at 300 degrees pit temp, using all wood, hickory and oak. After 1.5 hours, we do a panning, basically where we pan it and cover it tight, and we put it back on the smoker at 300 degrees, and we cook it until we get an internal temp at the point of 205. And I let this meat rest, either wrapped on an old blanket or in a holding box for at least 4 hours before we slice. And i get a great smoke ring from this process. I get 1/4-1/2 inch smoke ring. So try this, and let me know how this works for you.


Red Sauce for BBQ #2

Red Sauce Number 2


1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper


1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.

2. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
3. Reduce heat to low, and simmer for up to 20 minutes.

Notes: For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.

Red Sauce

BBQ Sauce


1 cup Cider Vinegar

1 cup Ketchup

1 tbsp Pepper Flakes

1 tsp Worcestershire

¼ cup Brown Sugar

1-2 tsp Hot Sauce

1 tsp Salt


1. Grind the pepper flakes with a mortar and pestle

2. Combine all of the ingredients into a small stainless steel or cast iron pot and place, uncovered, on a smoker (or stove-top)

3. Simmer for an hour or more until slightly reduced

4. Use as a complimentary sauce for pulled pork

Source: BBQ Pit Boys