North Carolina BBQ Joints Locals Don’t Want To Give Away

Smoke drifts through the air, carrying the scent of hickory and slow-cooked pork. In North Carolina, barbecue isn’t just food – it’s tradition, rivalry, and pride served on a paper plate.

Eastern pits lean tangy with vinegar bite, while Western kitchens add a touch of tomato sweetness, each style defended fiercely by loyal fans.

Across the state, family-run joints keep the fire burning low and slow, turning whole hogs and pork shoulders into tender, smoky perfection that locals swear by year after year.

1. Skylight Inn BBQ (Ayden, NC)

Crowned “The Capital of Barbecue” since 1947, this landmark stands out with its silver dome resembling the U.S. Capitol. The menu remains gloriously simple.

Whole hog barbecue gets chopped with bits of crackling skin mixed in, served on a paper tray with cornbread. No frills, no fancy sauces – just perfect Eastern-style barbecue that’s worth the pilgrimage.

2. B’s Barbecue (Greenville, NC)

Blink and you might miss this unassuming roadside spot with no phone, no website, and no credit card machine. Locals know to arrive early before the “Sold Out” sign appears – often by early afternoon.

Family-owned since 1978, B’s serves oak-smoked pork the traditional Eastern NC way: chopped fine with a vinegar-pepper sauce that brings devotees from hours away.

3. Grady’s Barbecue (Dudley, NC)

Time seems to stand still at this family-run operation where Steve and Gerri Grady have wood-cooked whole hogs since 1986. The remote location adds to its mystique.

Everything’s made from scratch daily, from the peppery vinegar sauce to the cole slaw and sweet potato pie. Regulars appreciate the hospitality as much as the perfectly smoked pork shoulders and tender ribs.

4. Stamey’s Barbecue (Greensboro, NC)

Brick pits dating back to 1930 give away the secret behind Stamey’s exceptional Lexington-style barbecue. The Piedmont tradition lives on through fourth-generation pitmasters who still chop pork shoulders by hand.

Red slaw (made with barbecue sauce instead of mayonnaise) accompanies every plate. The sweet tea comes in proper southern fashion – cold and sweet enough to make your teeth hurt.

5. Lexington Barbecue (Lexington, NC)

Known simply as “The Monk” to locals (after founder Wayne Monk), this Piedmont region landmark defines Western North Carolina barbecue style. Since 1962, they’ve perfected shoulder meat slow-cooked over oak coals.

The slightly sweet, tomato-tinged sauce complements the smoky pork that’s chopped, sliced, or coarse-chopped to order. Sitting at the formica tables feels like joining a barbecue communion among devoted followers.

6. Parker’s Barbecue (Wilson, NC)

White-uniformed servers hustle between tables at this Eastern North Carolina institution that can seat 350 hungry patrons at once. Founded in 1946, Parker’s massive operation hasn’t sacrificed quality for quantity.

The whole-hog barbecue maintains perfect texture – neither too fine nor too chunky. Fried chicken rivals the pork for popularity, and the Brunswick stew has achieved legendary status among side dishes.

7. Allen & Son Barbecue (Pittsboro, NC)

Though the original closed in 2018, the Pittsboro area location keeps the legacy alive. Hickory wood still burns down to coals before slow-cooking pork shoulders to perfection.

The marriage of Eastern vinegar zing with Western tomato sweetness creates a distinctive sauce that defies regional boundaries. Hand-cut fries, made-from-scratch hushpuppies, and legendary pies complete an experience worth seeking out.

8. Hursey’s Barbecue (Burlington, NC)

Family traditions spanning three generations give Hursey’s its staying power since 1945. What began as a roadside stand evolved into a barbecue empire without abandoning its pit-cooked principles.

Pork shoulders cook over hardwood coals for 12+ hours, developing a distinctive pink smoke ring. The chopped barbecue sandwich with slaw represents North Carolina comfort food at its finest, especially paired with their famous banana pudding.

9. Red Bridges Barbecue Lodge (Shelby, NC)

Red and Lyttle Bridges opened this western North Carolina sanctuary in 1946, and their daughter and granddaughter maintain the same exacting standards today. Hickory logs burn for almost an entire day.

Pork shoulders slow-cook for 10 hours before being hand-chopped or sliced. The signature red slaw provides the perfect tangy counterpoint. Homemade pimento cheese reminds visitors they’re experiencing authentic southern cooking at its finest.

10. Wilber’s Barbecue (Goldsboro, NC)

After nearly closing forever in 2019, this Eastern North Carolina institution was rescued by loyal fans who couldn’t bear to lose a place where presidents have dined. The revival preserved the original recipes and cooking methods.

Oak and hickory wood still fuel the pits where whole hogs cook overnight. The tangy vinegar sauce cuts through the rich smokiness of meat that practically melts on your tongue.

11. Sam Jones BBQ (Winterville, NC)

Barbecue royalty Sam Jones (grandson of Skylight Inn’s founder) brings whole-hog tradition into the modern era. The spacious restaurant combines timeless cooking methods with contemporary touches.

Pigs cook overnight on massive wood-fired pits before being hand-pulled, chopped and seasoned. The cornbread remains faithfully traditional – dense, crisp-edged squares made in cast iron with no sugar. Family recipes shine in every side dish.