BBQ in Syracuse is a competitive environment, so we’ve had to raise the bar!

We smoke all of our meats on site with wood and none of our smokers use gas as a heat source. No Weber Grills! Only authentic pit barbecue, to us it’s “All About the Meat!”

Mo’s Pit BBQ is not your typical corporate or franchise operation. Mo’s is a Mom and Pop business where the owners cook the food, wait on tables and wash the dishes. At Mo’s we take pride in our authentic pit-smoked meats, in-house made BBQ sauces and homemade sides. Mo’s wood-fired smoker is right outside our back door.

Mo’s Pit BBQ began in 2007, but its roots began many years earlier. Founder and current Pit Master, Kevin Morrissey (Mo) owned a pizza shop from 1988-1999. One day in 1997, Kevin picked up a copy of the cookbook “Smoke and Spice: Cooking with Smoke, The Real Way to Barbecue” by Cheryl and Bill Jamison. Kevin read that book from cover to cover in two days. Mo was hooked on the story.Having access to a commercial kitchen, Kevin went to work developing different recipes for BBQ sauce, coleslaw, beans, rubs, marinades, and brines. Kevin bought a small smoker and set out to hone the craft of pit smoked meat. Determined. Kevin cooked numerous batches of ribs and gave out the samples to bewildered customers of his pizza shop. They must have wondered why a pizza guy was handing out samples of spare ribs.

In 2006, Kevin scraped together enough cash to buy a van and a mobile smoker. He was ready to open his new BBQ business. But what to call this business? Morrissey’s BBQ? Sounded like a good name for an Irish Pub. The simplest thing was to abbreviate. Thus, Mo’s Pit BBQ was born.

Mo’s Pit BBQ was founded on the principle that people appreciate good, homemade food, friendly service and fair prices in a clean atmosphere. We strive to uphold these values everyday.

Our meat is cooked the traditional, southern style way. We place our quality meats in closed smokers with Cherry and Hickory woods and cook them low and slow. Mo’s never serves boiled or baked meat. Mo’s cooks its beef brisket and pork shoulders for up to 20 hours and ribs for up to 7 hours. Once you’ve tasted our meat cooked low and slow, and experienced the fall-off-the-bone tenderness with that distinctive smokey flavor, Mo’s Pit BBQ will become your favorite choice for BBQ.

Proudly serving some of the best food and BBQ catering services in the Finger Lakes Region:Ithaca, Syracuse, Rochester, Auburn, Canandaigua, Seneca Falls, and surrounding areas.