Unearth The Voyage
In North Carolina, barbecue isn’t just food—it’s identity, pride, and a time-honored craft. From slow-smoked pork shoulders in the east to hickory-kissed brisket in the west, every pitmaster adds their own story to the fire. Whether you crave vinegar tang or sweet tomato glaze, these 15 North Carolina BBQ spots serve smoke that’s as bold and soulful as the South itself.
Skylight Inn BBQ – Ayden
If there’s a holy temple of Eastern-style BBQ, it’s Skylight Inn. Open since 1947, this family-run landmark is famous for whole-hog barbecue chopped and seasoned with vinegar and pepper, then served with a crispy bit of skin in every bite. The Jones family still cooks the hogs over wood coals for hours on end, producing smoke so rich you can taste it before your first bite.
Served with cornbread and slaw, it’s North Carolina heritage on a tray—simple, smoky, and unforgettable.
Sam Jones BBQ – Winterville & Raleigh
A modern extension of the Skylight legacy, Sam Jones BBQ bridges old-school pit mastery with contemporary comfort. Sam Jones, a fourth-generation pitmaster, smokes whole hogs the traditional way but serves them in a sleek, welcoming space. His chopped pork sandwiches are perfectly balanced—tangy, smoky, and tender—and his sides, like collard greens and cornbread, hold their own.
Whether you’re at the flagship in Winterville or the Raleigh location, you’ll find the same dedication to authentic Eastern-style flavor that honors North Carolina’s past while embracing its present.
Stamey’s Barbecue – Greensboro
Since 1930, Stamey’s has been synonymous with hickory-smoked perfection. Their pitmasters cook pork shoulders for 10 hours over glowing coals, producing that signature Lexington-style taste: smoky, tender meat with a hint of vinegar-tomato dip. Served with hush puppies and creamy slaw, it’s the perfect Carolina plate.
The Stamey family has passed down its recipes for nearly a century, and the result is consistency that’s hard to match. With every bite, you can taste both the tradition and the time it takes to get it right.
The Pit Authentic Barbecue – Raleigh
Located in downtown Raleigh, The Pit brings old-fashioned Carolina barbecue to a modern table. Their pitmasters use hickory and oak to slow-cook everything from whole hog to brisket. The chopped pork with vinegar sauce is the star, but the ribs and pulled chicken hold their own.
The atmosphere blends rustic comfort with Southern charm, perfect for family gatherings or a night out. The Pit has elevated local barbecue without losing its soul—proof that authenticity can shine in any setting.
Buxton Hall Barbecue – Asheville
In Asheville’s South Slope district, Buxton Hall redefines Carolina barbecue with creative flair and deep respect for tradition. Chef Elliott Moss cooks whole hogs over wood fires, using only heritage-breed pork. The result? Juicy, smoky meat kissed with tangy vinegar sauce.
The sides—mac and cheese, pickled green beans, and banana pudding—are as unforgettable as the main event. The interior, a converted skating rink, adds charm to the smoky aroma that fills the air. Buxton Hall perfectly bridges mountain creativity and Carolina authenticity.
Lexington Barbecue – Lexington
Known simply as “The Honeymonk” to locals, Lexington Barbecue is the state’s ultimate BBQ pilgrimage site. Since 1962, this legendary spot has served pork shoulder slow-cooked over hickory coals until tender and smoky. The meat is chopped, sauced with a tangy tomato-based dip, and paired with red slaw and hush puppies. The aroma hits you before you even park.
Owner Rick Monk continues his father’s tradition with the same fire pits, same sauce, and the same commitment to honest Carolina barbecue. It’s living proof that simplicity, when done right, never goes out of style.
Red Bridges Barbecue Lodge – Shelby
Family-owned since 1946, Red Bridges Barbecue Lodge has been serving smoky magic to generations of loyal customers. They specialize in slow-cooked pork shoulders smoked over hickory for 10 hours. Their signature sauce—a tangy, lightly sweet Lexington-style dip—ties it all together.
The hush puppies are golden, the tea is sweet, and the hospitality feels like coming home. The Bridges family’s legacy of consistency and care makes this spot one of North Carolina’s most cherished BBQ institutions.
Al’s BBQ House – Goldsboro
Tucked off the beaten path, Al’s BBQ House is one of Goldsboro’s best-kept secrets. Their whole-hog barbecue embodies Eastern-style tradition, seasoned with vinegar, salt, and pepper for a flavor that’s light yet bold. Everything is cooked on-site over wood coals, filling the air with irresistible smoke.
The staff treats every guest like family, serving generous plates piled high with pork, slaw, and hush puppies. It’s a simple setup with unforgettable results—a true slice of North Carolina’s barbecue soul.
Lexington Style Trimm’s BBQ – Kernersville
A hidden gem in the Piedmont, Trimm’s BBQ has quietly built a loyal following for its perfectly balanced Lexington-style barbecue. The pork is chopped to order, tender yet smoky, and topped with their signature red dip sauce. Locals swear by the hush puppies and slaw combo, calling it “the ultimate comfort trio.”
The vibe is unpretentious—just good food, friendly faces, and that unmistakable smell of hickory smoke that tells you you’re in the right place.
Allen & Son Barbecue – Chapel Hill
For decades, Allen & Son has been the go-to for students, locals, and travelers alike. Owner Keith Allen keeps the craft old-school—hickory logs, wood-fired pits, and a vinegar-based sauce that seeps into every bite of tender pork. The hush puppies are golden and crisp, the sweet tea is bottomless, and the pies taste homemade because they are.
It’s Southern comfort through and through, the kind of place that proves real barbecue doesn’t need frills—just heart and hardwood smoke.
Smithfield’s Chicken ‘N Bar-B-Q – Statewide
Though it’s grown into a statewide chain, Smithfield’s still captures the essence of Carolina-style barbecue. Their chopped pork is seasoned just right—vinegar-tangy and smoky—and served alongside fried chicken, slaw, and hush puppies. Every location maintains the same homey charm and consistent flavor that locals love.
It’s fast, affordable, and reliably satisfying. While it might not have the smoke-stained pits of old, it delivers comfort and flavor that feel undeniably North Carolina.
Parker’s Barbecue – Wilson
Ask anyone from eastern North Carolina, and they’ll tell you Parker’s is legendary. Since 1946, this family-run restaurant has fed generations with its signature whole-hog barbecue, fried chicken, and sides like Brunswick stew and collard greens. The pork is tender and infused with a clean, smoky flavor, perfectly balanced by a sharp vinegar kick.
With waitresses who call you “hon” and portions that overflow the plate, Parker’s captures the heart of Southern hospitality with every meal.
Little Richard’s BBQ – Winston-Salem
Little Richard’s may not be little in reputation—it’s a staple in Winston-Salem’s barbecue scene. Known for its hickory-smoked pork shoulders and tomato-based dip, the restaurant delivers that perfect Lexington-style tang. The hush puppies are fresh and crunchy, the slaw crisp, and the barbecue moist with smoky depth.
The family-friendly setting, complete with red booths and the scent of hickory in the air, makes every visit feel timeless. It’s the kind of place where BBQ memories are made.
Prissy Polly’s – Kernersville
Prissy Polly’s proudly serves both Eastern and Lexington-style barbecue, making it a rare spot where you can taste the state’s two great traditions side by side. The pulled pork is juicy and smoky, while the sauces—vinegar for purists and tomato-based for Piedmont fans—are made fresh daily. Their fried okra and hush puppies round out the experience perfectly.
The friendly staff and warm atmosphere make every meal feel like a family gathering, no matter where you’re from.
City Barbeque – Cary
Though originally from Ohio, City Barbeque has won over North Carolinians with its attention to authenticity. Every brisket, rib, and pork shoulder is smoked low and slow for hours, creating deep flavor that rivals local favorites. Their Carolina-style pulled pork comes with vinegar sauce, coleslaw, and hearty cornbread.
What makes it special is consistency—every bite tastes carefully crafted. It’s proof that the spirit of Southern barbecue isn’t about where you start, but how you respect the fire.
