These 10 Lunch Plates Draw BBQ Lovers From All Over North Carolina And Sell Out Fast

North Carolina knows its barbecue, and some lunch plates have earned a reputation that stretches far beyond state lines.

Smoky, tender meats, perfectly balanced sauces, and sides that complement every bite keep lines forming early.

Locals and visitors alike know that these plates disappear fast, making each visit a race against the clock.

Every dish tells a story of tradition, flavor, and the kind of barbecue passion that keeps fans coming back again and again.

1. Sam Jones BBQ’s Whole Hog Plate

Family traditions run deep at Sam Jones, where pit-cooked whole hog has been perfected over generations.

The magic happens when that juicy chopped pork meets their vinegar-pepper sauce – a recipe guarded more carefully than Fort Knox.

Crispy skin bits (locals call them “cracklins”) mingle with tender meat for the perfect texture contrast. Come early or call ahead – these plates regularly sell out by 1 PM.

2. Grady’s Barbecue Combo Special

Tucked away in tiny Dudley, this family-run joint has folks planning road trips just to sample their wood-fired magic.

Steve and Gerri Grady still do things old-school – no gas cookers here, just hickory and oak feeding the pits since 1986.

Their combo plate pairs ethereally tender pork with chicken that falls off the bone. The sides aren’t afterthoughts either – those collards might change your life.

3. Stamey’s Barbecue Chopped Tray

Greensboro’s BBQ royalty has been smoking meat since 1930, making them practically ancient by restaurant standards. Warner Stamey learned from the Lexington masters before creating his own legacy.

Perfectly chopped (never pulled) pork shoulder gets a gentle kiss of their signature dip sauce. Red slaw provides the perfect tangy counterpoint.

Watching the pit masters tend the coals through the restaurant’s viewing window adds theater to your meal.

4. Red Bridges Barbecue Lodge Pork Plate

Stepping into Red Bridges feels like time travel to 1946 when it first opened. The third generation now tends pits where pork shoulders smoke for 12 hours over hickory.

What makes their plate special? That distinctive Lexington-style “outside brown” – the caramelized outer portions mixed throughout.

Their red slaw recipe hasn’t changed in 75 years, and regulars would revolt if it did.

5. Hursey’s Bar-B-Q Pit-Cooked Platter

Burlington’s smoke palace has been drawing crowds since 1945. What started as a roadside stand has grown into a BBQ empire, but they still cook the old way – over live coals in brick pits.

Their platter arrives with that telltale pink smoke ring and just enough chop to maintain texture.

The sauce stays light, letting that hickory flavor shine. President Obama made a special stop here in 2008, cementing its legendary status.

6. Clyde Cooper’s BBQ Eastern-Style Feast

Raleigh’s oldest BBQ joint (established 1938) survived downtown development by simply being too delicious to replace.

Their Eastern-style whole hog comes finely chopped with that signature vinegar zing that makes North Carolina BBQ famous.

Locals know to request the “brown” – those extra-flavorful outside bits. Don’t skip their fried chicken either; it’s the unexpected co-star. The walls covered in celebrity photos tell you everything about their reputation.

7. 12 Bones Smokehouse Blueberry-Chipotle Ribs

Breaking tradition in the best way possible, Asheville’s 12 Bones created a flavor bomb that even purists can’t resist.

Their blueberry-chipotle ribs deliver sweet-heat perfection that’s worth planning your entire day around.

Only open for lunch on weekdays, the “get it while you can” factor is real. Former President Obama visited multiple times during his presidency. Sides rotate daily, but the corn pudding has a cult following all its own.

8. The Pit’s Whole Hog Heaven

Downtown Raleigh got fancy with BBQ when The Pit opened, but don’t let the upscale digs fool you – their whole hog is as authentic as they come.

Free-range, North Carolina-raised pigs get the full Eastern-style treatment.

What sets them apart? Their commitment to using every part of the hog, including those crispy skin bits that bring texture heaven.

Their double-sided menu offers both Eastern and Western styles, ending North Carolina’s great BBQ debate.

9. Bar-B-Q Center’s Jumbo Tray

Lexington’s BBQ scene is competitive, but this 1950s-era joint stands out with their legendary jumbo tray. The chopped shoulder comes with that distinctive red-tinged “dip” sauce that defines Lexington-style.

The meat-to-sauce ratio achieves perfect harmony – moist but never soggy. Their red slaw (made with BBQ sauce instead of mayo) completes the experience.

Save room for their famous banana split, an unexpected BBQ joint dessert that’s bigger than your head.

10. Prime Barbecue’s Brisket and Pork Combo

Newcomer Christopher Prieto blends Texas technique with Carolina tradition at his Knightdale sensation.

Lines form hours before opening for his brisket that rivals anything in Austin – meltingly tender with a pepper-crusted bark that’s pure magic.

The combo plate pairs that brisket with traditional NC pulled pork for a cross-country BBQ journey.

His jalapeño-cheddar sausage sells out fastest of all. Even BBQ purists admit this Texas-Carolina fusion creates something extraordinary.