12 North Carolina BBQ Trailers That Outsell The Big Restaurants
In North Carolina, barbecue isn’t just a meal – it’s a way of life.
The smoky aroma drifting through the air can stop you in your tracks, family recipes are guarded like crown jewels, and every community has a pitmaster who swears their sauce is the best.
While flashy brick-and-mortar restaurants often steal the spotlight, some of the most unforgettable ’cue comes from humble trailers and food trucks.
On these four wheels, passionate pitmasters slow-smoke their meats with love and precision, drawing lines of loyal fans who know that greatness doesn’t need a fancy address.
These mobile smokehouses don’t just keep up with the big names – they often outshine them, proving that all it takes for world-class barbecue is fire, patience, and heart.
1. The Hog N Dog Too Food Truck & Catering
Last summer, I stumbled upon this gem while driving through eastern NC, following nothing but the heavenly scent of smoked meat. The line stretched twenty people deep, yet everyone waited patiently, exchanging stories about their favorite menu items.
What makes Hog N Dog Too special isn’t just their perfectly smoked pork shoulder. It’s how they marry traditional BBQ with comfort food innovations that keep customers coming back. Their signature “Loaded Pig” – a mountain of pulled pork topped with mac and cheese and crispy onions – has become legendary in three counties.
Family-owned and operated since 2014, they’ve built their reputation on consistency and generous portions. You’ll never leave hungry, and as the locals say, “If you ain’t had Hog N Dog, you ain’t had real Carolina BBQ.”
2. Family Affair Hometown Cooking
Grandma’s recipes meet professional execution at this family-operated trailer that’s become a weekend institution. Three generations work side by side in a space barely bigger than my kitchen, yet they move with the choreographed precision of dancers who’ve performed together for years.
Their pulled pork melts in your mouth, but it’s their sides that truly distinguish them. The collard greens, cooked with smoked turkey necks rather than traditional ham hocks, convert even the staunchest green-haters. Their cornbread – sweet, moist, with crispy edges – disappears faster than morning dew in July.
Started as a way to share family recipes beyond reunion picnics, this trailer now supports the entire extended family. “We’re not just serving food,” Mama Jean told me, “we’re serving our heritage.”
3. Goldfingers Food Truck
“Golden on the outside, heavenly on the inside” – that’s the motto painted across this sunshine-yellow truck that’s become my Wednesday lunch ritual. The first time I visited, I was skeptical about a place claiming mastery of both fried foods AND barbecue, but boy, was I wrong.
Owner Marcus Johnson spent 15 years perfecting his technique before hitting the road. His brisket undergoes a 16-hour smoke over hickory and oak, resulting in that perfect pink smoke ring that makes BBQ enthusiasts weak in the knees. Pair that with hand-battered onion rings that shatter with each bite, and you’ve got a combination that’s downright addictive.
Their rotating daily specials keep the menu fresh, though regulars know to arrive early when word gets out about the smoked turkey legs.
4. Daddy Bob’s Barbeque
Bob Williams never intended to become a BBQ legend. “I just wanted to make enough to send my kids to college,” he told me as he lovingly mopped his signature vinegar sauce over a rack of ribs. Twenty years later, his modest trailer operation has funded not just college educations but also weddings, first homes, and now his grandchildren’s college funds.
The secret to Daddy Bob’s longevity isn’t complicated: consistently excellent barbecue served with genuine southern hospitality. His pulled pork maintains that perfect balance of smoke, tenderness, and tang that defines eastern North Carolina style. The slaw – neither too sweet nor too vinegary – complements rather than competes with the meat.
What began as a weekend side hustle now operates four days a week with a rotating schedule of locations posted weekly on social media.
5. Evelyn’s Tex-Mex BBQ
Who would’ve thought that brisket tacos with Carolina slaw could taste so divine? Certainly not me, until I discovered Evelyn’s Tex-Mex BBQ parked outside my favorite brewery one fateful Saturday. The fusion concept seemed strange until that first bite convinced me this culinary marriage was meant to be.
Evelyn Rodriguez learned smoking techniques from her North Carolinian husband while teaching him her family’s Mexican recipes. Together, they’ve created something truly unique in the NC barbecue scene. Their smoked pork belly burnt end tacos with pickled red onions and cilantro crema sell out within hours. The brisket-stuffed empanadas with chimichurri have customers lining up before they even open.
Despite offers to expand into a restaurant, they’ve remained loyal to their trailer roots. “The mobility keeps us creative,” Evelyn explains.
6. Poor Piggy’s BBQ
The unmistakable aroma hit me from two blocks away – hickory smoke mingled with vinegar and spices – leading me straight to the unassuming trailer that locals simply call “The Piggy.” Despite the humble name, there’s nothing poor about the quality of barbecue served here.
Founded by former construction worker Mike Simmons after a workplace injury ended his building career, Poor Piggy’s represents the beautiful second act of a man who found his true calling. His pulled pork sandwich – piled high on a buttered, toasted bun with just a splash of his pepper vinegar sauce – might be the most perfect expression of Carolina BBQ I’ve ever tasted.
What started as a single trailer now operates three mobile units that rotate throughout the region. Their schedule fills up months in advance for private events, though they maintain regular public spots for loyal customers.
7. Port City Que (Rocky Point, NC)
The first time I visited Port City Que, I witnessed something I’d never seen before – a customer literally dancing after taking a bite of brisket. Owner Derek Morgan just smiled knowingly; he sees this reaction almost daily.
Derek’s journey to BBQ excellence included a two-year pilgrimage across the American South, apprenticing with legendary pitmasters before returning to his Rocky Point hometown. His methodical approach combines old-school wood-smoking techniques with precise temperature control that produces consistently outstanding results. The beef ribs – massive, dinosaur-like affairs with a peppery bark and tender meat – appear only on Saturdays and sell out within hours.
Unlike many mobile operations that dream of brick-and-mortar locations, Derek embraces trailer life. “I love bringing the BBQ directly to the people,” he says, “rather than making them come to me.”
8. Hit The Pit BBQ Co (Clyde, NC)
Nestled in the mountains of western North Carolina, Hit The Pit brings together Appalachian traditions and classic Carolina BBQ in ways that had me reconsidering everything I thought I knew about smoked meat. The Wilson family has been perfecting their craft for three generations, starting with backyard cookouts that became so popular they eventually hit the road.
Their signature item – apple-brined pulled pork finished with a moonshine mop sauce – reflects both mountain heritage and barbecue science. Each bite delivers smoke, sweetness, tang, and a subtle heat that builds rather than overwhelms. The mountain trout dip (yes, smoked fish at a BBQ joint!) showcases their willingness to push boundaries while honoring local ingredients.
Finding them requires following their social media, as they bounce between Asheville, Waynesville, and various mountain festivals throughout the year.
9. The Smoke Shack Food Truck (Elkin, NC)
“We don’t need no fancy equipment,” James Tate told me as he lifted the lid on a simple barrel smoker behind his trailer, releasing a cloud of fragrant hickory smoke. “Just wood, time, and knowing when it’s ready.” This no-nonsense approach has made The Smoke Shack a legend in Yadkin Valley wine country, where tourists come for the vineyards but often leave talking about the barbecue.
James and his wife Sarah operate with a changing daily menu based on what looks good at the butcher that morning. Their brisket burnt ends – caramelized, fatty nuggets of beef heaven – pair surprisingly well with local wines. The smoked chicken, often an afterthought at BBQ joints, receives the same attention as the pork and emerges juicy and flavorful.
Their commitment to quality extends to homemade sides like bourbon baked beans studded with brisket trimmings.
10. KT’s BBQ LLC (Wilmington, NC)
The phrase “life-changing barbecue” gets tossed around too casually these days, but my first encounter with KT’s famous “Mama’s Butt Rub” seasoned pork shoulder genuinely altered my BBQ expectations forever. Tucked into a corner of a Wilmington parking lot, this humble trailer produces flavors that would make fancy restaurants envious.
Owner Kenny Thompson transitioned from backyard BBQ enthusiast to professional pitmaster after his seasoning blend became an underground sensation. Friends would bring him pork butts to season and smoke for weekend gatherings. Word spread, demand grew, and eventually, he took the plunge into full-time BBQ entrepreneurship.
Beyond the perfectly seasoned pork, KT’s Brunswick stew deserves special mention – a hearty, smoky concoction that Kenny jokes “has everything but the kitchen sink.” The recipe remains a closely guarded family secret.
11. Oink ‘N Moo By Two Brothers
Brothers Mike and Steve Carson grew up fighting over everything – except their shared love for great barbecue. Their playfully named trailer represents a decade-long dream finally realized after both left corporate careers to pursue their passion. The gamble paid off spectacularly.
Their menu’s crown jewel, the “BBQ Sundae,” initially confused me until I saw the mason jar layered with baked beans, coleslaw, pulled pork, and sauce – a complete BBQ meal in portable form. Genius! Their brisket rivals Texas standards, with a perfect bark and tender interior that speaks to their obsessive attention to temperature control and wood selection.
Unlike some operations that jealously guard techniques, the Carson brothers freely share smoking tips with customers. “BBQ should bring people together, not create secrets,” Steve explained while demonstrating his brisket-wrapping technique to an appreciative crowd during my visit.
12. K&N BBQ (Charlotte, NC)
The weekday lunch rush at K&N BBQ is a sight to behold – Charlotte office workers in business attire lined up alongside construction crews and hospital staff, all united by the pursuit of authentic Carolina BBQ. Watching this diverse crowd gather around picnic tables, sharing sauce recommendations and trading sides, reminded me why food trucks can create community in ways restaurants sometimes can’t.
Owners Keith and Natalie (hence K&N) Williams started small with weekend service at brewery events. Their popularity exploded after winning the people’s choice award at the Queen City BBQ Battle three years running. Their chopped pork sandwich – served on buttered Texas toast with a scoop of red slaw – represents Carolina BBQ perfection.
They’ve expanded beyond the trailer into catering and retail sauce sales, but maintain their mobile roots with daily service throughout Charlotte’s business districts.