Tucked off NC-210 in Benson sits a humble spot where the brisket disappears almost as fast as the smoke clears. The Redneck BBQ Lab has earned a cult following for slices so tender you can cut them with a plastic fork. With a 4.7 star reputation and competition pedigree, this laid-back counter brings serious science to Southern comfort. Arrive hungry, and definitely arrive early, because when it is gone, it is gone.
Why the Brisket Sells Out
You step up to the counter and watch the slicer glide through brisket that jiggles like a quiet secret. The Redneck BBQ Lab treats time, temperature, and airflow like a recipe written in stone. Fat renders just right, marrying peppery bark with a rosy smoke ring that whispers oak and patience.
The sellout happens because quality trumps volume, and pit space stays sacred. When the sweet spot hits, they cut, box, and it flies out to those who planned ahead. You learn quickly that this brisket is not mass produced, so scarcity becomes part of the flavor.
Order early, choose lean or moist, and ask for a few burnt ends if luck smiles. The meat eats clean, with salt-pepper simplicity that lets smoke lead the dance. Add house sauces only after the first bite, then decide if you even need them.
First-Timer’s Game Plan
Pull into 12101-B NC-210 and expect a short line that moves with purpose. The menu board is straightforward, so choose brisket first, then build with sides like corn bread, slaw, or mac. If you are nervous, order a two-meat plate to sample brisket alongside pulled pork…