7 North Carolina BBQ Spots You’ll Regret Not Trying

North Carolina takes its barbecue seriously – real seriously.
I’ve spent years tracking down the best smoky, tender pork the Tar Heel State has to offer, and let me tell you, it’s been a delicious journey.
From vinegar-based Eastern-style to tomato-tinged Western varieties, NC barbecue offers flavor profiles you simply can’t find anywhere else.
These seven spots represent the absolute cream of the crop – the places where smoke, tradition, and craftsmanship combine to create barbecue magic.
1. Skylight Inn: The Barbecue Cathedral

Holy smokes! The first time I wandered into this Ayden institution, the heavenly aroma nearly brought tears to my eyes. Since 1947, the Jones family has been chopping whole hogs with a cleaver rhythm that sounds like barbecue music.
What makes Skylight special isn’t fancy frills – it’s their stubborn dedication to tradition. The pork comes topped with those magical crispy skin bits (we call ’em cracklins) that add texture and deep flavor you’ll dream about later.
Grab a tray with cornbread and slaw, and you’re experiencing barbecue in its purest form. The white bread soaks up that tangy vinegar sauce perfectly. Fun fact: They were crowned “Barbecue Capital of the World” in 1979, and that flame-topped dome on their roof is a proud symbol of their royal status.
2. B’s Barbecue: The No-Frills Legend

Blink and you might miss this unassuming roadside spot in Greenville. I learned the hard way that B’s operates on its own schedule – they open early and close when they sell out, which happens almost daily. No phone, no website, just phenomenal barbecue.
My first visit, I arrived at 10:30 AM to find a line already snaking through the gravel lot. The wait was worth every minute. Their oak-smoked pork shoulders deliver that perfect balance of smoke, meat, and Eastern NC vinegar punch that makes my mouth water just thinking about it.
The chicken is equally magnificent – smoky, juicy, and painted with their signature sauce. The Hagood family hasn’t changed much since opening in 1978, and barbecue lovers everywhere are thankful for it. Cash only, folks!
3. Sam Jones BBQ: Heritage Reimagined

Sam Jones isn’t just any pitmaster – he’s barbecue royalty, the grandson of Skylight Inn’s founder. When I stepped into his Winterville restaurant, I knew I was experiencing the perfect bridge between old-school tradition and modern dining comfort.
The whole-hog barbecue absolutely sings with that signature Eastern NC tang, but Sam’s place offers something his grandfather’s joint doesn’t – variety! The turkey and ribs deserve their own praise poems, and those barbecue-loaded baked potatoes could convert a vegetarian.
What knocked my socks off was the bourbon-banana pudding. After demolishing a tray of that perfectly chopped pork with cracklin’ cornbread, this sweet finale sent me to barbecue heaven. Sam’s commitment to wood-fired cooking while offering contemporary touches makes this place special in NC’s barbecue landscape.
4. Sims Country BBQ: Mountain Magic

Tucked away in Caldwell County, this place shocked me with its Friday/Saturday bluegrass jam sessions that turn dinner into an unforgettable hootenanny! My toes were tapping while my taste buds were dancing with their Western-style barbecue.
Unlike Eastern NC’s vinegar sauce, Sims embraces that tomato-tinged Western Carolina style that perfectly complements their hickory-smoked pork shoulders. The meat pulls apart in tender strands that hold just enough sauce to make each bite perfect.
Their Brunswick stew deserves special mention – chunky, savory, and clearly made with love. What makes Sims truly special is how they’ve preserved the community gathering aspect of barbecue. Families share long tables, strangers become friends, and the music brings everyone together. It’s not just dinner – it’s a cultural experience!
5. The Pit: Downtown ‘Cue Refinement

Confession time: I was skeptical about upscale barbecue until The Pit in Raleigh proved me deliciously wrong. Housed in a gorgeous restored warehouse, this place somehow manages to be both fancy and authentic – like your grandpa wearing a tuxedo but still telling his same old jokes.
Their whole-hog approach honors tradition, but chef-driven sides and appetizers elevate the experience. Those fried pimento cheese balls with pepper jelly haunted my dreams for weeks! And the bourbon selection? Magnificent companions to smoky meat.
While some purists grumble about the fancy digs, I challenge anyone to fault the barbecue itself – tender, perfectly smoked, and seasoned with respect for NC heritage. The double-thick pork chop deserves special mention too. When taking out-of-state friends for barbecue, this is my go-to spot for showing off our state’s culinary pride.
6. Lawrence Barbecue: New School Excellence

Jake Wood is shaking up Durham’s barbecue scene, and my taste buds couldn’t be happier! This seafood-chef-turned-pitmaster brings creative flair to traditional techniques at Lawrence Barbecue, creating something truly special in the process.
The brisket (yes, brisket in Carolina!) could make a Texan weep with joy – peppery bark, rosy smoke ring, and butter-tender texture. But Jake hasn’t abandoned his coastal roots. The smoked oysters and fish dip appetizers create a surf-and-turf barbecue experience that’s totally unique in the state.
What keeps me coming back is the experimentation that respects tradition without being handcuffed by it. The “Durty Durham” sandwich with brisket, pork, and sausage is a beautiful meat trio that showcases their range. Their outdoor space with picnic tables and local beers on tap creates the perfect casual vibe for serious eating.
7. Lexington Barbecue: The Piedmont Shrine

Locals just call it “The Monk” after founder Wayne Monk, and this Lexington landmark has defined Piedmont-style barbecue since 1962. My pilgrimage here changed my understanding of what pork shoulders can become in the hands of masters.
The magic happens in their brick pits where hickory smoke transforms meat into transcendent barbecue. That distinctive red-tinged sauce – tangy with vinegar but kissed with tomato – perfectly complements the pork’s rich smoke flavor. The crispy outside brown bits mixed throughout? Pure gold.
Their hand-cut fries and impossibly creamy red slaw (made with barbecue sauce instead of mayo) create the perfect supporting cast. I watched in awe as pit masters worked with choreographed precision, stoking fires and flipping meat with practiced hands that have maintained the same techniques for generations. This isn’t just eating – it’s experiencing living history.