This North Carolina BBQ Spot Serves Burnt Ends, Banana Pudding, And Pure Flavor

My first real taste of championship barbecue came on a Tuesday afternoon in Benson, when I followed smoke signals to a place I’d heard whispers about for months. The Redneck BBQ Lab sits at 12101-B NC-210, Benson, attached to a gas station of all places, but don’t let that fool you for a second.

Inside, the aroma of hardwood smoke wraps around you like a warm blanket on a cold morning. Where else in North Carolina can you find burnt ends that’ll make you forget your own name?

Owned by the award-winning Redneck Scientific competition team, this spot transforms simple meats into smoky masterpieces that have folks lining up before the doors even open. Their walls tell stories through vintage photographs and tobacco baskets, creating an atmosphere that feels both nostalgic and exciting.

From the moment I walked through that door, I knew this wasn’t just another barbecue joint trying to ride the Carolina reputation. This was the real deal, where every plate tells a story of dedication, skill, and pure smoky passion.

1. Award-Winning Competition Roots That Show In Every Bite

Competition barbecue teams don’t just wake up one morning and decide to open restaurants. They earn their stripes on the circuit, perfecting techniques that most backyard pitmasters only dream about mastering.

The folks behind The Redneck BBQ Lab belong to Redneck Scientific, a team that’s collected multiple Grand and Reserve Grand Championships over the years.

Walking into their Benson location, you immediately sense that competitive edge translated into everyday excellence. Every piece of meat gets treated like it’s competing for a trophy, because in a way, it is.

They’re competing for your loyalty, your return visit, your recommendation to friends.

That championship mindset means they can’t afford shortcuts or lazy techniques. The smokers run overnight, the temperatures get monitored constantly, and the quality control never takes a day off.

You’re not just getting good barbecue here; you’re getting food that’s been tested against the best pitmasters in the country.

Their competition background also means they understand flavor profiles at a deeper level than most. They know exactly when bark develops its perfect texture, when meat reaches that ideal tenderness, when smoke penetration hits just right.

2. Burnt Ends That Redefine What Brisket Can Become

Some barbecue joints treat burnt ends like an afterthought, but at The Redneck BBQ Lab, they’ve elevated them to art form status. Available only on Tuesdays, Thursdays, and Saturdays, these aren’t your standard chopped brisket cubes trying to pass as something special.

These are double-smoked, double-sauced pieces from the brisket point that develop a bark so flavorful it borders on addictive.

The first bite tells you everything about their process. The exterior carries that perfect combination of caramelized sauce and smoky crust, while the interior stays tender and juicy.

That double-smoking technique means the meat absorbs smoke flavor twice, creating depth that single-smoked meats simply cannot match.

Limited availability makes them even more special. Showing up on the right day feels like winning a small lottery, especially when you see how quickly they disappear from the menu board.

Regulars know to call ahead or arrive early on burnt end days.

The double-saucing process adds layers of flavor without overwhelming the meat itself. Each cube becomes its own perfect bite, combining sweet, smoky, savory, and slightly spicy notes into one harmonious package.

3. Banana Pudding Made Fresh Daily For Sweet Perfection

After loading up on smoky meats and savory sides, your palate needs something sweet to complete the journey. Their banana pudding arrives as the perfect finale, made fresh every single day with the kind of care that grandmothers used to put into Sunday desserts.

No shortcuts, no instant mixes, just real ingredients combined into creamy perfection.

The layers tell their own story. Vanilla wafers soften just enough to blend with the pudding while maintaining some texture.

Fresh banana slices add natural sweetness and that classic Southern touch. The pudding itself carries vanilla notes that complement rather than compete with everything else on your tray.

What makes this dessert special is its balance. Too many banana puddings lean too heavy on sweetness or go overboard with artificial flavoring.

This version respects traditional recipes while delivering freshness you can actually taste. Each spoonful feels light despite being rich, sweet without being cloying.

Ordering it feels almost mandatory after experiencing their savory offerings. The cool, creamy texture provides perfect contrast to the warm, smoky meats.

It’s the kind of dessert that makes you slow down and savor rather than rush through.

4. Overnight Hardwood Smoking Creates Unmatched Flavor Depth

Real barbecue cannot be rushed, and The Redneck BBQ Lab proves that truth every single night. While most of us sleep, their pitmasters tend smokers loaded with pork shoulders, briskets, chicken, turkey, and sausage, all slowly transforming under the influence of hardwood smoke.

That overnight process isn’t just tradition; it’s the foundation of everything they serve.

Hardwood selection matters more than casual diners realize. Different woods impart different flavor profiles, and knowing which woods work best with which meats separates good barbecue from great barbecue.

The steady, low temperatures over extended hours allow smoke to penetrate deep into the meat, creating that coveted smoke ring and complex flavor.

This commitment to time-intensive preparation means they can’t just fire up the smoker when orders come in. Everything gets planned, prepped, and monitored throughout the night.

Temperature fluctuations get corrected immediately, wood gets added at precise intervals, and nothing leaves those smokers until it reaches perfection.

The result shows up on your plate as meat that pulls apart effortlessly, bark that snaps with flavor, and smoke taste that lingers pleasantly rather than overwhelming. That’s what happens when patience meets skill.

5. Fresh Daily Sides That Refuse To Play Second Fiddle

Too many barbecue spots phone in their sides, treating them as mere plate fillers. Not here.

The collard greens, jalapeño mac and cheese, and cornbread all get made fresh daily, receiving the same attention to quality that the meats demand. These sides don’t just accompany your meal; they enhance it, adding different textures and flavors that make each bite more interesting.

The collards carry that perfect balance of tender greens and pot liquor richness. They’re not bitter, not mushy, just right.

The jalapeño mac and cheese brings creamy comfort with a spicy kick that wakes up your taste buds without overwhelming them. Real cheese, real jalapeños, real flavor.

Their cornbread deserves special mention. It arrives slightly sweet, perfectly moist, with a texture that’s neither too crumbly nor too dense.

It’s the kind of cornbread that makes you understand why Southerners take this simple side so seriously. Some folks even claim it beats Cracker Barrel’s version, which is saying something.

The potato salad and coleslaw round out options with classic preparations done right. Nothing fancy, nothing weird, just solid execution of traditional recipes that complement smoked meats beautifully.

6. Signature Sandwiches With Personality And Creative Combinations

Sandwiches at The Redneck BBQ Lab go beyond basic meat-on-bread constructions. Take the Fat Redneck, for instance.

This beast combines sliced brisket, pulled pork, and collards all stacked on a bun that somehow holds everything together. It’s messy, it’s indulgent, and it’s absolutely worth every napkin you’ll need.

Then there’s the Skinny Redneck, which takes a completely different approach. Skinless, boneless smoked chicken thigh forms the base, topped with bacon, provolone, and their signature sawse.

The chicken thigh stays moist and flavorful, while the bacon adds crunch and the cheese brings creamy richness. It’s lighter than the Fat Redneck but still delivers serious flavor.

These creative combinations show a willingness to experiment beyond traditional barbecue sandwich formats. They’re not content just slapping pulled pork on a bun and calling it done.

Each sandwich gets thoughtfully constructed to balance flavors, textures, and that crucial meat-to-bread ratio.

The pulled pork sandwich remains available for purists who want classic simplicity, but trying their specialty creations reveals the kitchen’s creativity and understanding of how different elements work together. Each sandwich tells a different story about what barbecue can be.

7. No Fryers Or Freezers Because Fresh Matters Most

Walking into a restaurant attached to a gas station, you might expect shortcuts and frozen ingredients. The Redneck BBQ Lab flips those expectations completely by operating without fryers or freezers.

Everything gets prepared fresh daily, which means planning, dedication, and a commitment to quality that most restaurants wouldn’t bother attempting.

Operating without freezers forces them to manage inventory carefully and prepare only what they can serve that day. It means they can’t stockpile meats weeks in advance or rely on frozen sides to fill gaps.

Every morning starts fresh, every evening ends with food donated to a homeless kitchen rather than frozen for later.

The no-fryer policy keeps the menu focused on what they do best: smoking meats and preparing traditional sides. You won’t find French fries or fried appetizers here, and that’s perfectly fine.

The absence of fryers also keeps the dining space smelling like barbecue rather than old frying oil.

This approach requires more work and more careful planning than conventional restaurant operations, but the payoff shows up in taste and quality. Fresh ingredients simply taste better, and when you’re eating food prepared that morning, you can tell the difference immediately.

8. Specialty Sunday Meats Add Weekly Variety Worth Planning Around

Sundays at The Redneck BBQ Lab bring something different to the smoker: pastrami and beef ribs. These weekly specials give regulars something to look forward to and provide variety beyond their standard excellent offerings.

The pastrami especially has developed a devoted following among folks who plan their Sunday drives specifically to grab some.

Pastrami requires a completely different preparation process than traditional barbecue. The beef gets cured, coated in spices, then smoked until it develops that characteristic dark crust and pink interior.

Sliced thin and piled high, it brings deli-style flavors with barbecue smokiness that creates something unique and crave-worthy.

The beef ribs arrive as massive, meaty bones that require two hands and zero shame. These aren’t the delicate baby backs you might expect.

These are dinosaur-sized ribs with meat that pulls away cleanly and flavor that justifies every bit of mess they create. They’re primal, satisfying, and completely worth planning your weekend around.

Having weekly specials keeps the menu interesting for regulars who might otherwise fall into ordering the same thing repeatedly. It also showcases the kitchen’s versatility and willingness to smoke different proteins with equal dedication to quality.

9. Multiple Award-Winning Sauces Called Sawse For Good Reason

They don’t call it sauce here. They call it sawse, and that playful name hints at the personality behind these award-winning condiments.

Multiple varieties sit on every table, each bringing different flavor profiles to complement their smoked meats. The red label Competition Sawse has earned particular devotion from regulars who buy bottles to take home.

The orange sawse brings sweeter, tangier notes that work beautifully with pulled pork and chicken. It’s bright, it’s bold, and it adds a different dimension to meats that already taste great on their own.

The variety means you can customize each bite, trying different combinations to discover your personal preferences.

What makes their sawses special is balance. They enhance rather than hide the meat’s natural flavors and smoke.

Too many barbecue sauces try to be the star of the show, drowning everything in sweetness or heat. These sawses understand their supporting role while still bringing distinctive character.

Being able to purchase bottles means you can take that flavor home, though nothing quite replicates eating fresh-smoked meat right there at the source. Still, having their sawse in your fridge means you can add that championship flavor to your own cooking attempts.

10. Gas Station Location That Proves Appearances Deceive Deliciously

First-timers often hesitate when GPS leads them to a gas station on NC-210. Surely championship barbecue doesn’t come from a convenience store attachment, right?

Wrong. The Redneck BBQ Lab, at 12101-B NC-210, Benson, proves that location matters far less than execution, and their execution is absolutely flawless regardless of the unconventional setting.

The gas station connection actually adds character rather than detracting from the experience. It’s authentically North Carolina, where some of the state’s best food hides in unexpected places.

Judging restaurants by their exterior polish means missing incredible food, and this spot teaches that lesson immediately upon entering.

Once you smell the smoke and see the line of customers stretching toward the gas pumps, any skepticism evaporates. The vintage photographs, tobacco baskets, and obvious care put into the dining space create atmosphere that transcends the building’s primary function.

This isn’t a gas station that happens to serve food; it’s a serious barbecue restaurant that happens to share a building.

The setup also provides convenience. You can fuel up your car and your stomach in one stop.

The drive-through window means you can grab championship barbecue without even getting out of your vehicle. It’s quirky, it’s practical, and it’s quintessentially North Carolina.

11. Community Outreach Through Daily Homeless Kitchen Donations

Great restaurants feed people. Exceptional restaurants feed their communities.

Every morning, The Redneck BBQ Lab donates leftover food to a homeless kitchen, turning their fresh-daily policy into community support that makes real differences in real lives. This isn’t publicity-seeking charity; it’s quiet, consistent care for neighbors who need it most.

The practice aligns perfectly with their no-freezer philosophy. Rather than storing food overnight or tossing it in the trash, they ensure it reaches people who will appreciate every bite.

It’s efficient, it’s compassionate, and it’s the kind of community engagement that builds loyalty beyond just serving good food.

Knowing your meal purchase indirectly supports this outreach adds another layer of satisfaction to eating here. You’re not just enjoying championship barbecue; you’re supporting a business that actively tries to make Benson better.

That matters to people who care where their money goes.

This commitment to community shows up in other ways too. The staff’s friendliness, the welcoming atmosphere, the way regulars get greeted like family all point to a business that values relationships over transactions.

The homeless kitchen donations just make that philosophy most visible and most impactful.

12. Service That Remembers Faces And Refills Drinks Without Asking

A gentleman walks the dining room at The Redneck BBQ Lab, and if you’ve been there even once, you probably remember him. He refills drinks before they’re empty, clears tables promptly, and greets regulars by name with genuine warmth.

He’s not just doing a job; he’s creating an experience that makes people want to return beyond just the food quality.

This level of attentive service feels increasingly rare in casual dining. Too many places treat counter-service formats as excuses for minimal customer interaction.

Here, the staff clearly takes pride in making sure everyone feels welcomed and cared for. They answer questions about the menu enthusiastically, they help first-timers navigate choices, they make sure your experience exceeds expectations.

The drive-through staff earns particular praise from regulars who’ve developed relationships through weekly visits. They recognize voices, remember orders, and greet regular customers with the kind of familiarity that turns transactions into conversations.

One reviewer specifically mentioned looking forward to seeing her regular drive-through attendant.

This service philosophy extends from ownership through every staff member. Everyone seems to genuinely enjoy being there, which creates an atmosphere that’s welcoming rather than rushed or impersonal.

Great food brings people in, but great service brings them back.

13. Online Ordering And Drive-Through Convenience For Modern Eating

Championship barbecue doesn’t require sitting down with a full hour to spare. The Redneck BBQ Lab understands modern life’s pace by offering online ordering and drive-through service that brings their award-winning food to people who need it quickly.

This convenience factor has turned them into a regular stop for folks commuting along NC-210 who want real food instead of fast food.

The online ordering system lets you customize your order, select pickup times, and skip the line during busy lunch rushes. It’s particularly useful when you know exactly what you want and just need to grab it quickly.

The website makes ordering straightforward without unnecessary complications or confusing navigation.

The drive-through window sees regular action from locals who’ve made weekly barbecue runs part of their routine. Pull up, place your order, receive your food within minutes, and drive away with championship barbecue ready to eat.

It’s efficient without sacrificing quality, which is exactly what drive-through service should be.

Both options work perfectly for takeout, though eating there provides the full sensory experience of smoke smell and bustling atmosphere. Still, having choices means more people can access this food regardless of their schedule or dining preferences.

Convenience and quality rarely coexist this successfully.