Pig out at these 3 new barbecue joints

Midwood Smokehouse, The BBQ Lab, and Longleaf Swine are heating up Raleigh’s barbecue scene.

Two plates of barbecue and sides.

Try this: The burnt ends from Midwood Smokehouse.

Photo by RALtoday

There’s no shortage of longtime barbecue spots in the City of Oaks, but that doesn’t stop new pitmasters from moving in. Three saucy spots recently added themselves to Raleigh’s pulled pork scene, so let’s dig in.

Midwood Smokehouse, 409 W. Johnson St. | Opening Saturday, Feb. 11
This all-wood barbecue restaurant is opening its first Raleigh location this weekend, with limited seating. Pitmaster and NC State alum Matthew Barry is heading this Tex-Mex barbecue spot with FS Food Group’s Frank Scibelli.

Expect menu items like house made tortillas and chips, barbecue baked beans, and burnt ends. This spot also features a full bar that extends outdoors, in perfect view of the Smoky Hollow mural.

“We are looking forward to bringing a simultaneously traditional but fresh take on Southern barbecue with our Carolina Chopped Pork, Texas Brisket, and Raleigh’s first barbecue Tex-Mex,” Matthew told RALtoday.

Brisket poutine from the BBQ Lab.

Try this: The brisket poutine from The BBQ Lab’s late night menu.

Photo by @thebbqlabs

The BBQ Lab, 4321 Lassiter at North Hills Ave. | Opened November 2022
Hailing from Johnston County, Pitmaster Jerry L. Stephenson, Jr. is no stranger to the barbecue game. Jerry’s award-winning barbecue has been featured on shows like “Chopped: Grill Masters.”

His new North Hills spot offers items like smoked jackfruit, pulled pork sandwiches, and burnt ends, available on Mondays, Wednesdays, and Fridays (while supplies last). Bonus: Try the late night menu featuring items like brisket poutine and a fried pork loin sandwich.

A brisket sandwich with a side of pimento mac and cheese and esquites.

Try this: The pimento mac and cheese.

Photo by RALtoday

Longleaf Swine, 300 E. Edenton St. | Opened November 2022
This food truck-turned-restaurant opened its first brick and mortar location in the now-transformed Oakwood Cafe space.

In addition to offering Southern fare like whole hog pulled pork and 18-hour smoked brisket, this barbecue joint also features non-traditional dishes like esquites and a vegetarian collard green melt. Bonus: Enjoy your plate on the large, covered outdoor patio.

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