10 North Carolina BBQ Joints You Can’t Afford To Miss

If smoke is a language, North Carolina speaks it fluently. From tangy vinegar-kissed whole hog to rich, tomato-tinged shoulders, each pit tells a story worth a road trip.

This list maps out legendary joints and quiet standouts where patience, wood, and tradition do the heavy lifting. Bring an appetite and a little patience—the queue is part of the flavor.

1. Lexington Barbecue

Known to locals as the “Honeymonk,” Lexington Barbecue is a pilgrimage site for piedmont-style que. Pork shoulders are slow-cooked over hickory, chopped to order, and brightened with a subtle, tomato-tinged dip.

Slaw arrives in the signature red style, tangy and sweet, pairing perfectly with hushpuppies. The smoke is gentle, the bark tender, and the balance precise. Expect lines and quick-moving trays.

Don’t miss outside brown for extra texture. Banana pudding seals the deal, comforting and nostalgic. This is the standard-bearer for Lexington-style barbeque, executed with grace.

2. Skylight Inn BBQ

In Ayden, Skylight Inn champions whole-hog barbecue with an old-school swagger. Pigs are cooked over wood embers, chopped fine with crispy bits of skin folded in for crunch.

The sauce is austere—vinegar, pepper, and truth—letting pork purity shine. A slab of cornbread and slaw complete the minimal, perfect plate.

The dome-capped building signals heritage as much as hospitality. Lines move fast, and the aroma lingers like memory. Order a tray and let texture lead. It’s elemental, honest, and deeply eastern North Carolina.

3. Sam Jones BBQ (Winterville)

Sam Jones carries a celebrated lineage into a modern setting without losing the flame. Whole-hog pork is chopped, lightly dressed with vinegar and pepper, and crowned by cracklin shards.

The sides are thoughtful—collards, baked beans, and sweet potato casserole—elevating the experience. Brisket and turkey broaden the menu, but the hog remains the heart.

Cocktails and craft beer play well with smoke. Service is swift, hospitality genuine. Dessert? Banana pudding or bourbon pecan pie. Tradition and innovation dine together, harmoniously.

4. Allen & Son (Pittsboro)

Hidden down a country road, Allen & Son whispers of another era. The chopped pork is kissed with a balanced vinegar sauce, slightly smoky, deeply satisfying.

Hand-cut fries, fried pies, and house-made desserts amplify the charm. Wood smoke perfumes the air, while vintage signage frames the scene. Portions are generous, prices fair.

It’s a locals-first spot, but newcomers are welcomed with a smile. Expect slow moments; the food rewards patience. A classic stop where time moves like molasses.

5. B’s Barbecue (Greenville)

B’s is the definition of cult favorite: limited hours, cash leanings, and smoky certainty. Whole-hog pork is chopped and splashed with a bracing vinegar-pepper sauce that awakens every bite.

Chicken’s a sleeper hit, lacquered and juicy. Sides are simple and satisfying—slaw, green beans, and potatoes. Expect to queue early; when it sells out, the doors close.

Picnic tables, paper plates, and honesty in every mouthful. Bring cash, bring friends, bring appetite. The pit does the talking here.

6. The Original Ncna’s Grady’s BBQ

Grady’s, a family-run treasure near Dudley, preserves eastern-style barbecue with soulful dedication. Whole hog is slow-cooked over wood, chopped fine, and brightened with peppered vinegar.

Fried chicken rivals the pork, crisp and seasoned just right. The cornbread and slaw are humble but heartfelt. Décor is unpretentious, hospitality sincere.

It’s a living lesson in craft, patience, and place. Portions comfort; flavors linger. One bite and you understand why locals return like clockwork.

7. Stamey’s Barbecue (Greensboro)

Stamey’s has been championing Lexington-style shoulders since the 1930s, with hickory pits working daily. The chopped pork is tender, mildly smoky, and finished with a gentle, tomato-kissed dip.

Red slaw snaps with vinegar brightness, while hushpuppies arrive hot and golden. The menu is straightforward, execution consistent. Friendly service makes big crowds manageable.

Sliced pork plates and thick banana pudding are standouts. It’s a dependable anchor for Triad barbecue cravings. Classic, comforting, and calibrated.

8. Wilber’s Barbecue (Goldsboro)

Resurrected and refreshed, Wilber’s returns to form with wood-cooked whole hog. The pork is juicy, finely chopped, and seasoned with an assertive vinegar-pepper sauce.

Chicken and Brunswick stew round out the classics, while airy hushpuppies delight. The pit room is the soul, glowing embers working quietly.

Dining feels communal—trays, booths, and friendly chatter. Sides are simple but well-made. Legacy matters here, and you taste it. A must-stop on any eastbound barbecue loop.

9. Midwood Smokehouse (Charlotte)

Midwood marries Carolina roots with broader pitmaster ambition in a lively, urban setting. While chopped pork nods to tradition, you’ll also find brisket, ribs, and smoked wings executed with care.

Wood-fired pits underscore the operation, adding real-deal smoke. Sides span classic to creative—mac, elote-style corn, and vinegar slaw.

Cocktails and a strong beer list keep tables buzzing. Service is fast, portions generous. It’s approachable for groups and families. A solid gateway for newcomers to NC que.

10. Buxton Hall Barbecue (Asheville)

In a renovated roller rink, Buxton Hall spotlights whole-hog barbecue with chef-driven finesse. Pork is chopped and lightly dressed, while the menu explores seasonal Southern vegetables and inventive desserts.

Fried chicken sandwiches and smoky wings shine, too. The vinegar sauce is clean and bright, letting pork sing. Cocktails lean Southern, desserts nostalgic.

The space is airy, sunlit, and buzzing with conversation. It’s Appalachia meets coastal smoke, harmonized. A destination where craft feels joyful.