Cobb’s chopped barbecue is a medium chop, very tender, with a rich, nutty, brown, smokey taste. It comes moderately sauced from the kitchen with a tangy true Eastern North Carolina sauce. This is a very clean ‘cue, no trash, i.e. gristle, bone, fat or too much skin etc. The ‘cue’s pronounced smoky taste comes from 16 hours on the pit. Rudy cooks Tuesday, Thursday and Friday. The pigs go on the pit at 1:00 in the afternoon and come off at 5:00 AM the next morning.