Unearth The Voyage
North Carolina takes its barbecue seriously, and for good reason. From the vinegar-based eastern style to the tomato-kissed western variety, the state has perfected the art of slow-smoked pork over generations. These legendary joints have earned their reputations one smoky plate at a time, creating lines that stretch around the block and waits that test your patience—but trust us, that first bite makes every minute worthwhile.
Skylight Inn BBQ (Ayden, NC)
Since 1947, this whole-hog legend has been serving up some of the most authentic eastern Carolina barbecue you’ll ever taste. The Pete Jones family built something special here, and locals know it—lines start forming well before the doors open.
What makes Skylight Inn unforgettable is that perfectly balanced vinegary bite paired with smoky, tender pork that falls apart at the slightest touch. They don’t mess around with fancy sides or complicated menus. It’s all about the pig, cooked low and slow over wood coals.
Once you take that first forkful, the wait completely disappears from your memory. The tangy sauce and melt-in-your-mouth meat create a flavor explosion that keeps people coming back for decades, generation after generation.
Lexington Barbecue (Lexington, NC)
Everybody calls it “Monk’s,” and this place practically wrote the book on Lexington-style barbecue. Wayne Monk opened these doors in 1962, introducing chopped pork shoulder with that signature red sauce that balances sweet and tangy notes perfectly.
Tables fill up faster than you can say “extra hushpuppies,” especially during lunch hours when workers and tourists alike pack the dining room. The red slaw adds a crunchy, slightly sweet contrast to the smoky meat that’s been kissed by hickory smoke for hours.
Don’t even think about skipping the hushpuppies—they’re crispy golden nuggets that pair beautifully with the chopped pork. Even on your busiest day, carving out time for Monk’s is a decision you’ll celebrate with every delicious bite.
Red Bridges Barbecue Lodge (Shelby, NC)
The Bridges family has been perfecting their craft since 1946, turning hickory-smoked pork into an art form that draws regulars from counties away. Their brick pits are the secret weapon—those old-school cooking methods create a depth of flavor that modern equipment just can’t match.
Walking into Red Bridges feels like stepping into someone’s welcoming home, where the aroma of slow-cooked meat greets you at the door. The pork arrives at your table with a beautiful smoke ring and a tenderness that speaks to hours of careful tending.
Folks who’ve been coming here for years swear those brick pits make all the difference, infusing the meat with a complexity that keeps them driving back. It’s family tradition meeting culinary excellence in every single plate.
Sam Jones BBQ (Winterville, NC)
Sam Jones carries forward his grandfather’s legendary whole-hog tradition in a rustic barn structure that feels authentically Carolina. The building itself tells a story—weathered wood, open spaces, and the unmistakable scent of hickory smoke drifting through the air.
This isn’t some trendy barbecue spot trying to reinvent the wheel. Sam sticks to time-honored methods, cooking entire hogs over wood coals and hand-chopping the meat to preserve its texture and moisture. The loyal following doesn’t mind forming lines because they understand greatness takes time.
Every bite delivers that perfect combination of crispy bark and juicy interior meat, dressed simply with eastern Carolina vinegar sauce. It’s barbecue stripped down to its essential, delicious truth—no gimmicks, just exceptional pork done right.
Clyde Cooper’s Barbecue (Raleigh, NC)
Operating in Raleigh since 1938, Clyde Cooper’s has become more than a restaurant—it’s a city institution where politicians, students, and barbecue pilgrims gather under one roof. The downtown location means lunchtime brings serious crowds, but the wait gives you time to decide between their famous pork and increasingly popular brisket.
What sets Cooper’s apart is their willingness to honor tradition while embracing new favorites. The smoky pork remains their calling card, but that tender, peppery brisket has won over even the most devoted pork purists.
Even midday visits can mean claiming your spot in line, but watching the pit masters work their magic through the kitchen windows makes the time fly. Once seated, generous portions and that unmistakable smoke flavor justify every minute spent waiting.
B’s Barbecue (Greenville, NC)
Don’t judge this book by its cover—B’s Barbecue operates from a small building that packs massive flavor into every plate. Since 1978, Bill Ellis has been roasting whole hogs over hickory coals, creating tender chopped pork that eastern Carolina natives consider the gold standard.
Patrons who know what’s good arrive early because B’s doesn’t believe in staying open once the meat runs out. That scarcity mindset means you’re getting the freshest possible barbecue, cooked that very morning and served until it’s gone.
The no-frills approach extends to everything—simple sides, straightforward service, and absolutely zero pretension. What you will find is some of the most authentic, delicious barbecue in the entire state, worth setting your alarm early to experience before they close up shop.
Wilber’s Barbecue (Goldsboro, NC)
Goldsboro residents will tell you straight up—Wilber’s is where you go when you want pit-chopped perfection. This institution has been serving eastern Carolina barbecue since 1962, building a reputation one perfectly seasoned pig at a time.
The pit-chopping technique they use creates an ideal texture, mixing the crispy outside bits with the tender inside meat for maximum flavor in every forkful. Locals say you can taste the difference immediately, that perfect balance of smoke, vinegar, and pork that defines the region’s style.
Expect lines during peak hours because word has spread far beyond Goldsboro’s city limits. Families make special trips here, introducing new generations to barbecue done the way their grandparents remember. The consistency keeps people returning year after year, knowing exactly what delicious experience awaits.
Parker’s BBQ (Wilson, NC)
Parker’s has been a Wilson fixture since 1946, hiding legendary barbecue behind an unassuming exterior that might fool first-time visitors. Step inside, though, and you’ll discover why generations of families consider this their special occasion destination.
The family-style servings are famous throughout eastern Carolina—heaping platters of tender pork, bowls of tangy coleslaw, and baskets of hushpuppies that encourage sharing and conversation. They frequently run out of food because demand consistently outpaces supply, even with their generous preparation.
Smart diners show up early, especially on weekends when church crowds and travelers converge on Wilson. The fried chicken rivals the barbecue for popularity, creating tough decisions at ordering time. Whatever you choose, you’re tasting history and tradition cooked with genuine care and expertise.
The Original Carolina Barbecue (Garner, NC)
Less famous than some of its neighbors, The Original Carolina Barbecue has quietly built a devoted local following in Garner since opening decades ago. Their slow-smoked pork follows traditional methods, letting time and smoke work their magic without rushing the process.
What wins people over are those down-home sides that taste like grandma’s kitchen—creamy coleslaw, perfectly seasoned green beans, and sweet potato casserole that could stand alone as dessert. The pork itself arrives tender and flavorful, dressed with vinegar-based sauce that lets the meat’s natural taste shine through.
Locals appreciate having a neighborhood spot that delivers consistent quality without the tourist crowds found elsewhere. The wait here comes from popularity among those in the know, people who’ve discovered this gem and keep it on their regular rotation.
Short Sugar’s BBQ (Reidsville, NC)
For decades, Short Sugar’s has been drawing lines in Reidsville with their hand-pulled barbecue that represents Piedmont tradition at its finest. The name itself sparks curiosity, but it’s the food that keeps people talking and returning with friends in tow.
Hand-pulling the pork instead of chopping creates a completely different texture experience—longer strands of meat that soak up sauce beautifully while maintaining their individual character. The hickory smoke penetrates deep, creating layers of flavor that unfold with each bite.
This classic joint doesn’t rely on fancy marketing or modern trends. They’ve built their reputation the old-fashioned way, through word of mouth and consistently excellent barbecue that honors regional traditions. Patience at Short Sugar’s gets rewarded with plates that remind you why North Carolina barbecue became legendary in the first place.
