14 North Carolina Barbecue Counters Featuring Eastern And Lexington Flavors
In North Carolina, barbecue isn’t just food; it’s tradition, pride, and a friendly rivalry served with a side of slaw.
Whether you pledge allegiance to the tangy vinegar punch of Eastern style or the rich, tomato-kissed notes of Lexington, the state’s barbecue counters are where the magic happens.
These no-frills joints are all about smoky perfection and slow-cooked passion, where every bite tells a story of flavor, fire, and generations of pitmaster wisdom.
1. Skylight Inn BBQ – Ayden
Crowned “The Capital of Barbecue” since 1947, this James Beard Award winner keeps it gloriously simple.
Whole hog cooking happens daily over wood-fired pits, creating that signature crackling-mixed-with-meat texture.
The cornbread is legendary too – crispy-edged and cooked in pork fat. Just listen for the chopping sounds – the rhythmic melody of cleavers signals your Eastern-style feast is moments away.
2. Sam Jones BBQ – Winterville
Barbecue royalty runs through Sam Jones’ veins. The grandson of Skylight Inn’s founder brought his family’s whole-hog tradition to this modern joint in 2015.
Unlike his grandfather’s place, you’ll find beer on tap and a few more menu options. What hasn’t changed?
The commitment to cooking pigs the old-fashioned way – split over oak coals until tender, then chopped with that heavenly crispy skin mixed right in.
3. Grady’s Barbecue – Dudley
Family-run since 1986, Steve and Gerri Grady still do things the hard way – and thank goodness for that! Steve arrives before dawn to start the oak and hickory fires for his pits.
The result? Magnificently smoky whole-hog barbecue dressed in that classic vinegar-pepper sauce.
Don’t skip Gerri’s homemade sides – especially the soulful collards and yams. This humble roadside spot represents Eastern NC barbecue in its purest form.
4. Wilbur’s Barbecue – Goldsboro
Rising from the ashes after a devastating 2019 fire, this 1962 institution proves great barbecue can’t be kept down. The revived Wilbur’s maintains its time-honored Eastern NC tradition.
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Whole hogs still cook overnight over oak and hickory. The tangy vinegar sauce cuts through rich pork perfectly. While you wait for your tray, check out the wall photos showing presidents and celebrities who’ve made the pilgrimage to this unassuming barbecue temple.
5. B’s Barbecue – Greenville
No phone, no website, cash only, and they close when the meat runs out – which happens almost daily. B’s epitomizes no-frills barbecue perfection.
The Brinson family has operated this tiny spot since 1978, cooking pork shoulders over oak in traditional fashion.
The chicken is equally spectacular, with a unique peppery marinade. My advice? Arrive early and order the combo plate with their distinctive yellow slaw.
6. Lexington Barbecue – Lexington
Locals call it “The Honey Monk,” but whatever name you use, this place defines Lexington-style barbecue. Since 1962, they’ve been smoking pork shoulders (never whole hog) over carefully tended hickory coals.
The meat gets dipped in that signature reddish sauce – a tangy blend with a touch of ketchup.
Their coarse-chopped brown bits are barbecue nirvana. The red slaw (made with barbecue sauce instead of mayo) completes the authentic experience.
7. Stamey’s Barbecue – Greensboro
Four generations of smoke mastery make Stamey’s a Piedmont legend. Founded in 1930, they maintain the sacred Lexington tradition of cooking pork shoulders low and slow over glowing hickory coals.
What sets them apart? The perfectly balanced dip sauce – not too sweet, not too tangy.
The pits sit right behind the dining room, so your first whiff of hickory happens before you even order. Their crispy outside brown mixed with tender inside meat creates textural magic.
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8. Barbecue Center – Lexington
Home to the famous 3.5-pound banana split, but the real star is their impeccable pork shoulder barbecue. Since 1955, this family operation has maintained true Lexington style with no shortcuts.
Pitmasters tend hickory coals throughout the night, creating that signature pink smoke ring. Their slightly sweeter dip sauce balances perfectly with the natural smoke flavor.
The skin-on fries cooked in peanut oil make the perfect sidekick to your chopped tray.
9. Hursey’s Bar-B-Q – Burlington
Pitmaster extraordinaire Charles Hursey started smoking pigs in 1945, and his family continues the tradition with magnificent dedication.
Their unique approach combines elements of both Eastern and Lexington styles. Pork shoulders cook directly over hickory coals instead of to the side, creating a distinctive flavor profile.
The sauce walks a delicious middle ground too – vinegar-forward but with subtle tomato notes. Their Brunswick stew recipe hasn’t changed in 75 years for good reason.
10. Red Bridges Barbecue Lodge – Shelby
Founded by “Mama B” in 1946, this family-run institution proves barbecue is a matriarchal art too. The pit building sits behind the main restaurant, sending heavenly hickory aromas across the parking lot.
Pork shoulders smoke for 10 hours before meeting their signature Western NC sauce. The homemade slaw and hush puppies follow Mama’s original recipes.
The retro red leather booths and wood paneling create the perfect time-capsule setting for barbecue bliss.
11. The Pit – Raleigh
Urban barbecue done right! The Pit brings traditional whole-hog Eastern-style cooking to downtown Raleigh in a renovated warehouse setting.
Don’t let the upscale vibe fool you – their barbecue credentials are impeccable. Heritage-breed pigs cook over oak and hickory, then get dressed in classic vinegar sauce.
The bar program offers craft cocktails and local beers that pair surprisingly well with smoked meat. Their fried chicken rivals the pork for menu supremacy.
12. Parker’s Barbecue – Greenville
Feeding hungry crowds since 1946, Parker’s embodies Eastern NC barbecue tradition. The sight of white-uniformed staff bustling between tables creates a nostalgic diner atmosphere.
Whole hogs cook overnight in brick pits, yielding perfectly tender meat with that signature vinegar tang. Their fried chicken moves so fast the fryers never stop.
Don’t miss the unique corn sticks – cornbread shaped like ears of corn – perfect for sopping up every last drop of sauce.
13. Clyde Cooper’s Barbecue – Raleigh
Since 1938, Clyde Cooper’s has satisfied downtown Raleigh’s barbecue cravings. They survived a forced relocation in 2014, proving great barbecue transcends its physical location.
Eastern-style pork comes chopped or pulled, bathed in that classic vinegar sauce. Unlike many competitors, they trim excess fat before cooking, creating a leaner finished product.
The old-school atmosphere remains intact despite the move, with pig decorations covering nearly every surface.
14. Picnic – Durham
The new kid on the block proves tradition and innovation can coexist deliciously. Opened in 2016, Picnic partners with Green Button Farm to source whole heritage-breed hogs raised specifically for barbecue.
Pitmaster Wyatt Dickson cooks Eastern-style over oak and hickory, then serves it in a bright, modern setting.
The farm-to-table approach extends to the creative sides too. Their pickle-brined fried chicken sandwich might tempt you away from pork – almost.