Unearth The Voyage
North Carolina takes its barbecue seriously, splitting the state into two passionate camps: Eastern-style whole hog with vinegar sauce, and Lexington-style pork shoulder with a tangy red dip. Both traditions rely on wood smoke, patient cooking, and counter service that has stayed the same for generations. Whether you chase crispy skin bits or perfectly chopped shoulder, these 17 spots prove that the best barbecue still comes from pitmasters who do things the old way.
1. Skylight Inn BBQ (Ayden) — Eastern, whole hog
Since 1947, this legendary spot has drawn barbecue pilgrims from every corner of the state. Wood-fired whole hog arrives chopped at the counter, paired with simple coleslaw and cornbread made from just two ingredients.
Founder Pete Jones built a reputation on doing one thing perfectly: smoking entire pigs over oak and hickory. The dome-shaped building is impossible to miss, and the smell of smoke greets you long before you reach the door.
Arrive early or risk finding the pork sold out. The no-frills approach—cash preferred, minimal sides, maximum flavor—keeps the focus exactly where it belongs: on the meat.
2. B’s Barbecue (Greenville) — Eastern, whole hog
Cash in hand, appetite ready—that’s how you approach this no-nonsense legend. A simple counter window, outdoor picnic tables, and a line that snakes down the block are all part of the experience.
B’s often sells out by early afternoon, so locals know to arrive before lunch. The local visitors bureau still sends travelers here because the quality never wavers, decade after decade.
Whole hog is cooked over wood coals and chopped to order. There’s no menu to browse or fancy signage to admire—just pure, unapologetic Eastern Carolina barbecue done right.
3. Wilber’s Barbecue (Goldsboro) — Eastern, whole hog
A revived landmark, Wilber’s brings back the glory days of oak-smoked whole hog with a menu full of classic sides. Current hours run Wednesday through Sunday, so plan accordingly.
The restaurant honors Goldsboro’s deep barbecue roots while keeping the operation fresh and welcoming. Oak logs fuel the pits, giving the pork a distinctive sweetness beneath the vinegar-pepper finish.
Families fill the dining room on weekends, drawn by the smoky aroma and the promise of authentic Eastern-style cooking. Every plate tells a story of tradition, patience, and wood-fired flavor.
4. Grady’s Barbecue (Dudley) — Eastern, whole hog
Tiny, unassuming, and absolutely revered—Grady’s is the kind of place regulars guard like a secret. Wood-smoked pork and country sides fill the short menu, and recent listings confirm it’s still serving.
The counter is small, the atmosphere humble, and the barbecue unforgettable. Locals have been making the trip to Dudley for generations, drawn by flavors that can’t be replicated in a modern kitchen.
Old-school means no shortcuts: whole hogs over hardwood, hand-chopped meat, and sides made from scratch. Grady’s proves that great barbecue doesn’t need bells and whistles—just smoke, time, and skill.
5. Sam Jones BBQ (Winterville & Raleigh) — Eastern, whole hog
Pete Jones’s grandson carries the torch with two thriving locations that honor the whole-hog tradition. Both Winterville and Raleigh spots post current hours online, making planning your visit easy.
Order the chopped pork and ask for extra crispy skin bits—they add a crackling texture that elevates every bite. Sam built a modern operation without losing the soul of old-school pit cooking.
The restaurants ship nationwide, so even distant fans can taste what makes Eastern North Carolina barbecue special. Wood smoke, vinegar tang, and family legacy come together in every plate.
6. Parker’s Barbecue (Wilson) — Eastern, whole hog
Family-style trays piled high, counter hustle that never slows, and decades of rock-solid consistency—that’s Parker’s in a nutshell. Wilson locals treat this spot like a community institution.
Whole hog is the star, cooked over wood and served with tangy vinegar sauce that defines Eastern Carolina flavor. The dining room buzzes with conversation, laughter, and the clatter of silverware on well-worn plates.
Parker’s has weathered trends and fads without flinching, sticking to what works. If you want to understand why North Carolinians are so fiercely loyal to their barbecue, start here.
7. Bum’s Restaurant (Ayden) — Eastern, whole hog
Barbecue meets country-cooking buffet at this Ayden favorite, where from-scratch vegetables share the spotlight with wood-smoked pork. Posted hours on their website make planning your visit simple.
Bum’s offers a rare combination: authentic whole hog alongside Southern sides like collard greens, butter beans, and cornbread. The buffet format lets you sample a little of everything, building a plate that feels like Sunday dinner.
Families love the variety, and purists appreciate the commitment to traditional pit cooking. Whether you come for the barbecue or the sides, you leave satisfied and already planning your return.
8. King’s Restaurant (Kinston) — Eastern, hand-chopped pork
A 75-year Kinston staple, King’s has become a shipping icon, sending its hand-chopped pork across the country. Check their site or updated menu pages for hours before making the drive.
Hand-chopping ensures every bite has varied texture—some tender, some crispy, all smoky. The restaurant’s longevity speaks to consistency; three-quarters of a century doesn’t happen by accident.
King’s balances tradition with modern convenience, offering online ordering and shipping without sacrificing pit-cooked authenticity. Locals still line up at the counter, knowing that some things are worth the wait.
9. Picnic (Durham) — Eastern, whole hog (chef-driven)
Whole hog meets seasonal sides at this modern Durham counter, where chef-driven sensibility respects Eastern tradition. Recent local coverage confirms the restaurant is thriving and innovating.
Picnic proves that traditional methods can coexist with creative touches. The pork is still smoked over wood, but the sides might include roasted beets or pickled vegetables alongside classic slaw.
Durham’s food scene embraces both old and new, and Picnic sits comfortably in that sweet spot. Purists appreciate the authentic whole-hog cooking; adventurous eaters love the unexpected seasonal pairings.
10. Moore’s Olde Tyme Barbeque (New Bern & area) — Eastern
Old-school counter plates come loaded with Eastern-style pork, plus chicken and seafood for variety. New Bern and other locations show active menus and delivery listings throughout 2025.
Moore’s expands the definition of a barbecue joint, offering fried seafood and chicken alongside pit-cooked pork. The counter service keeps things moving, even when the dining room fills with hungry locals.
Multiple locations mean you’re never far from a Moore’s fix. The menu variety appeals to groups with different tastes, but the barbecue remains the heart of the operation.
11. Lexington Barbecue “Honeymonk” (Lexington) — Lexington/Piedmont
Shoulders cooked over hickory and oak, then chopped or sliced and finished with tangy “dip”—that’s the Lexington way, and Honeymonk does it as well as anyone. The official site and 2025 Southern Living mentions confirm its current status.
The nickname “Honeymonk” comes from founder Wayne Monk, whose recipes set the standard for Piedmont-style barbecue. The red dip—vinegar, tomato, and spices—clings to every strand of pork.
Locals debate whether chopped or sliced is superior, but both deliver smoky, tangy perfection. Lexington Barbecue remains a pilgrimage site for anyone serious about understanding North Carolina’s barbecue divide.
12. Bar-B-Q Center (Lexington) — Lexington/Piedmont
The oldest downtown Lexington pit-cooking operation still firing on all cylinders, Bar-B-Q Center serves classic trays at the counter. Save room for the famous banana split—it’s a tradition.
Pork shoulders cook low and slow over hardwood pits, developing the caramelized bark and tender interior that define Piedmont style. The counter setup keeps the atmosphere casual and the service quick.
Generations of families have celebrated milestones here, from Little League wins to graduations. The banana split is as legendary as the barbecue, a sweet finish to a smoky, savory meal.
13. Speedy’s BBQ (Lexington) — Lexington/Piedmont
No-frills curbside and counter favorite, Speedy’s keeps it simple: fresh chopped pork and red slaw, done right every time. Recent menu pages confirm the restaurant is open and serving.
The name promises speed, and the service delivers, but the pork never tastes rushed. Shoulders are cooked over wood until they pull apart with gentle pressure, then chopped and dressed with Lexington-style dip.
Red slaw—cabbage tossed in the same tangy tomato-vinegar sauce—cuts through the richness of the pork. Speedy’s proves that great barbecue doesn’t need a fancy dining room, just great cooking.
14. Stamey’s Barbecue (Greensboro) — Lexington/Piedmont
Founded in 1930, Stamey’s has been serving pork shoulders cooked over hardwood coals for nearly a century. Hushpuppies and peach cobbler round out the menu, offering counter-service comfort at its finest.
The restaurant’s longevity rests on consistency: same recipes, same methods, same commitment to wood-fired flavor. Hardwood coals produce a different heat than gas or electric, imparting a subtle smokiness that loyal customers crave.
Peach cobbler, served warm with a golden crust, is the perfect ending to a Piedmont barbecue plate. Stamey’s remains a Greensboro landmark, proof that doing things right never goes out of style.
15. Little Richard’s Bar-N-Que (Winston-Salem & area) — Lexington/Piedmont
Hickory-smoked shoulders and Lexington-style recipes define this Winston-Salem area favorite. The Winston-Salem location lists daily hours, making it easy to plan your visit.
Little Richard’s sticks to the Piedmont playbook: pork shoulder, hickory smoke, and that signature red dip that balances tang and sweetness. The counter service keeps the focus on the food, not the frills.
Multiple locations mean you can find Little Richard’s across the region, each one serving the same reliable, smoky goodness. It’s the kind of place where first-timers become regulars after just one visit.
16. Red Bridges Barbecue Lodge (Shelby) — Western NC / Lexington-style
Shelby’s storied pit house serves shoulder plates and red slaw with a side of Western North Carolina hospitality. Menu and traveler pages confirm the lodge is current and welcoming guests.
Red Bridges blends Lexington technique with Shelby’s own barbecue culture, creating a style that’s distinctly regional. The lodge atmosphere—wood paneling, comfortable booths, friendly counter staff—makes every meal feel like a homecoming.
Pork shoulders emerge from the pits tender and smoky, ready to be dressed with tangy red sauce. Red Bridges proves that great barbecue thrives beyond the big-name towns, wherever pitmasters care enough to do it right.
17. Hursey’s Bar-B-Q (Burlington & Mebane) — Lexington/Piedmont
Multi-location operation, Hursey’s serves pit-cooked shoulders with counter service at Burlington, Mebane, and beyond. The website lists active locations and hours, so you can always find one nearby.
Expansion hasn’t diluted quality; each location maintains the same commitment to wood-fired cooking and Lexington-style seasoning. Shoulders are cooked until the meat pulls cleanly from the bone, then chopped or sliced to order.
Hursey’s succeeds by staying true to tradition while adapting to modern convenience. Whether you dine in or take out, the barbecue tastes like it came from a single-location pit house, not a chain.
