Finally got around to going here ... it's located at the southwest corner of Baseline and Carnelian.
The hours vary from one day to the next, so you may wan't to check before you go.
I had the combo plate, which included a one beef link, one pork rib, one drumstick, a few slices of brisket, and they threw in a complementary chicken link. The meat is cooked with hickory, which transferred a nice smokey taste. The chicken wasn't dry at all. The pork rib could have been more meaty, but it was deeply smoked. If you go with the brisket, I'd recommend you get it sliced instead of chopped, because the chopped was drenched in the sweeeeeeet bbq sauce. The hot bbq sauce "from the pan" is the way to go here. The beef link was among the better ones I've had ... it had the perfect pitch of "crumbly but not dry". The chicken link had the same texture, but a more hollow flavor.
The Pit offers thirteen sides. I had the dirty rice pate, made with chicken livers and other things, and the black-eye peas. Both were really good, but the portions were small (4 oz each). Oh yeah, the plate comes with two slices of white bread.
All in all, I think this place is worth a try. From the 10 freeway, you take Vinyard offramp north until it becomes Carnelian and intersects Baseline. From the 210 freeway, you take Carnelian offramp south two or three blocks to Baseline.