9 North Carolina Mountain BBQ Joints Smoking Over Hickory Wood
There’s nothing quite like the mouthwatering aroma of pork slowly smoking over hickory wood, curling into the air and hinting at something truly special. In North Carolina’s mountain region, this time-honored tradition runs as deep as the valleys nestled between the Blue Ridge peaks.
Here, barbecue isn’t just food—it’s heritage, skill, and patience passed down through generations. I’ve spent years crisscrossing these winding mountain roads in search of the most authentic joints, where pitmasters still tend the fire by hand, coaxing out that unmistakable smoky flavor.
These nine spots are the pinnacle of mountain BBQ, where wood-fired perfection remains a way of life.
1. Old Hampton Store and Barbecue — Linville, NC
Walking into Old Hampton Store feels like stepping back in time. The weathered wooden floors creak beneath your feet as the sweet hickory smoke envelops you. I stumbled upon this historic gem during a Blue Ridge Parkway road trip, and now I make it a mandatory stop whenever I’m nearby.
Their hand-pulled pork, kissed by hours of hickory smoke, comes nestled on fresh-baked sourdough that perfectly balances the rich meat. Local products line the shelves of this century-old general store, connecting past and present.
Try their apple butter with your sandwich – the sweet-tangy combination will make your taste buds dance!
2. Phil’s Bar-B-Que Pit — Black Mountain, NC
The first time I visited Phil’s, I watched in awe as they loaded fresh hickory into their smokers at dawn. Since 2007, this Blue Ridge Mountains treasure has been perfecting the art of slow-smoking meats that practically melt in your mouth.
Their sauce recipe remains a closely guarded secret, but I detect hints of apple cider vinegar, brown sugar, and just enough heat to wake up your palate without overwhelming the meat’s natural flavors. The brisket develops a beautiful pink smoke ring that barbecue aficionados recognize as the mark of true craftsmanship.
Don’t miss their smoked mac and cheese – it’s comfort food elevated to art form!
3. Boulevard Barbeque — Morganton, NC
My barbecue pilgrimage to Boulevard changed my understanding of patience. Their pork shoulder undergoes a marathon 16-hour smoke session over a blend of hickory, cherry, and pecan woods. The result? Meat so tender you barely need teeth.
The pitmaster shared his philosophy with me: “Good barbecue can’t be rushed.” This dedication shines through in every bite, where you can taste distinct layers of flavor from each wood variety. Their house-crafted rubs contain over fifteen spices, creating a complex crust that complements the smoky interior.
Pro tip: Ask for a sample of all three of their signature sauces – each brings something unique to the party.
4. Red Bridges Barbecue Lodge — Shelby, NC
Legends aren’t born overnight. Red Bridges has been perfecting their craft since 1946, and one bite explains their longevity. The hickory-perfumed air hits you before you even park your car in this foothills institution.
I’ve brought barbecue snobs from Texas and Kansas City here, and watched their skepticism melt away with the first forkful. The pork shoulder develops a gorgeous mahogany exterior while staying impossibly juicy inside. Their tangy Piedmont-style “dip” sauce cuts through the richness perfectly.
The red slaw provides the ideal crunchy counterpoint – don’t you dare call it coleslaw here!
5. Lexington Barbecue — Lexington, NC
They don’t call Lexington the “Barbecue Capital of the World” for nothing. My first visit to this Piedmont shrine left me speechless – the intoxicating hickory aroma literally made my mouth water before I reached the door.
The pitmasters tend the fires with monastic dedication, maintaining the perfect temperature as pork shoulders transform over hardwood coals. What emerges is barbecue in its purest form: deeply smoky, perfectly tender, with that signature pink coloration that only comes from real wood.
Their tomato-vinegar sauce and red slaw (made with ketchup instead of mayonnaise) create the holy trinity of Lexington-style barbecue when paired with the meat.
6. Stamey’s Barbecue — Greensboro, NC
Stamey’s holds a special place in my heart as the spot where my grandfather first introduced me to proper barbecue. The hickory aroma that permeates this Greensboro institution hasn’t changed in decades – and thank goodness for that!
The chop here strikes that perfect balance between chunky and fine, allowing the smoke flavor to distribute evenly while maintaining textural interest. Each bite delivers that signature hickory essence that’s bold without overwhelming the pork’s natural sweetness.
Their red slaw deserves its legendary status too – the perfect tang-to-crunch ratio that cleanses your palate between bites of that smoky, tender meat.
7. Dickie Do’s BBQ — Haw River, NC
“Smokiest pork in North Carolina” isn’t just marketing hype at Dickie Do’s – it’s an understatement. My first bite here nearly knocked me off my chair with its intense hickory flavor. This unassuming roadside joint doesn’t look like much from outside, but inside magic happens.
The pitmaster told me they use twice the hickory wood of most places, letting it smolder at lower temperatures for longer periods. This creates meat with almost bacon-like smokiness while somehow staying incredibly moist.
Their minimalist approach extends to the sauce – just a splash of vinegar and spice that accentuates rather than masks that extraordinary smoke profile.
8. Haywood Smokehouse — Waynesville, NC
Nestled in the heart of Western North Carolina, Haywood Smokehouse captures mountain barbecue traditions while adding subtle chef-driven touches. I’ve watched their morning ritual of loading the smokers with seasoned hickory, a process they treat with almost religious reverence.
Their approach honors old-school methods – no gas assists or shortcuts here. Just meat, wood, time, and expertise. The brisket develops a pepper-flecked crust that gives way to buttery-soft meat with pronounced hickory character.
Fun fact: They source their wood from local suppliers who age the hickory to exact specifications, ensuring consistent flavor profiles year-round that capture the essence of these mountains.
9. Hubba Hubba Smokehouse — Flat Rock, NC
The name might make you smile, but Hubba Hubba’s barbecue is serious business. This charming Flat Rock establishment recreates the backyard pit experience with professional precision. The open-air cooking area lets you witness the hickory smoke working its magic.
On my last visit, I watched transfixed as the pitmaster tended the fire with the focus of a surgeon. The pulled pork emerges with chunks of bark (the flavorful outer crust) mixed throughout, creating textural contrasts that make each bite interesting.
Their outdoor seating area under towering trees creates the perfect setting to enjoy barbecue as it should be – relaxed, unpretentious, and connected to the landscape that inspired it.