Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs. 

But almost since the start, Ed Mitchell’s barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.

Reporter Wilson Sayre is our guide in looking at those twists and turns.

We thank Danyell Irby for editing,

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