North Carolina barbecue isn’t just food — it’s identity, history, and regional pride served on a paper plate. In 2026, the state continues to be one of the most respected barbecue destinations in the United States, blending century-old traditions with modern pitmaster innovation. If you’re searching for the best BBQ spots in North Carolina, this list goes beyond hype. These are places people drive hours for, stand in line for, and talk about long after the meal is over. I’ve focused on authenticity, consistency, flavor, and reputation — the things that actually matter to BBQ lovers.
Skylight Inn BBQ is the kind of place that reminds you why North Carolina barbecue is world-famous. Opened in 1947, this family-run spot has stayed remarkably true to its roots — cooking entire hogs over wood coals, chopping the meat by hand, and seasoning it with a simple vinegar-based sauce that enhances rather than hides the pork.
What makes Skylight Inn special isn’t variety — it’s focus. You won’t find trendy sides or fancy plating here. You’ll get tender pork with crispy skin mixed in, tangy vinegar sauce, and their legendary cornbread made with only cornmeal and water.
This is barbecue the way it was meant to be eaten.
Chopped whole-hog BBQ plate
Cornbread (don’t skip it)
Coleslaw (classic Eastern NC style)
- Why it’s worth the drive: Skylight Inn is a living piece of BBQ history and one of the purest examples of Eastern North Carolina barbecue still operating today.
- Visit their official page: Skylight Inn BBQ
2. Lexington Barbecue – Lexington, North Carolina
Lexington Barbecue — often called “The Honey Monk” — is a cornerstone of North Carolina’s BBQ culture. This restaurant helped define Lexington-style barbecue, which focuses on pork shoulder instead of whole hog and uses a tomato-vinegar “dip” instead of pure vinegar.
The meat is cooked slowly over hardwood coals, then sliced or chopped and served with red slaw, a signature side made with ketchup, vinegar, and cabbage. It’s a flavor profile that’s tangier and slightly sweeter than Eastern style, and many locals swear by it.
Lexington Barbecue has received national recognition, including a James Beard America’s Classics Award, and it remains a must-visit stop for anyone serious about Southern food.
BBQ pork shoulder plate
Red slaw
Hushpuppies
- Local tip: If you visit during October, try to align your trip with the Lexington Barbecue Festival, one of the largest BBQ festivals in the U.S.
- Learn more here: Lexington Barbecue Official Site
3. Prime Barbecue – Knightdale (Raleigh Area), North Carolina
Prime Barbecue has become one of the most talked-about BBQ spots in North Carolina, especially in the Raleigh–Durham area. While North Carolina is traditionally pork-focused, Prime brings authentic Central Texas techniques to the table — particularly when it comes to brisket.
Their brisket is smoked low and slow, sliced thick, and served juicy with a perfect smoke ring. The ribs are meaty, the sausages are rich, and the sides are clearly made with care, not as an afterthought.
Despite its Texas influence, Prime still feels like a North Carolina BBQ joint — friendly, unpretentious, and community-driven.
Brisket (fatty cut if available)
Pork ribs
Smoked sausage
Banana pudding
- Good to know: Prime often sells out early, especially on weekends. Arriving before noon is smart.
4. Haywood Smokehouse – Waynesville & Dillsboro, North Carolina
Located in the mountains of Western North Carolina, Haywood Smokehouse has earned a reputation that goes far beyond the state. It has been ranked among the top BBQ restaurants in the entire country, and for good reason.
Haywood Smokehouse delivers consistency — whether it’s brisket, pulled pork, ribs, or smoked turkey. Everything is deeply smoky, well-seasoned, and cooked with precision. The sauces are house-made and offered on the side, allowing the meat to shine.
The mountain setting adds to the experience, making it a perfect stop after hiking or exploring the Blue Ridge Parkway.
Smoked brisket
St. Louis-style ribs
Burnt ends (when available)
- Why people love it: It balances traditional BBQ flavors with just enough creativity to stand out without becoming gimmicky.
- Visit them here: Haywood Smokehouse
5. Iron & Oak Brisket Co. – Woodfin (Asheville Area), North Carolina
Iron & Oak Brisket Co. surprised a lot of people by earning national recognition for its Texas-style barbecue, including being voted one of the best Texas-style BBQ spots in America — despite being located in North Carolina.
This is a craft-focused smokehouse where brisket is king. The meat is rich, tender, and deeply flavored, and the pitmasters clearly know what they’re doing. Unlike traditional Carolina joints, Iron & Oak leans heavily into beef, making it a great contrast to pork-focused stops.
Asheville’s food-loving culture shows here, with thoughtful sides and a menu that occasionally experiments — without losing its BBQ soul.
Brisket plate
Smoked sausage
Seasonal sides
6. Red Bridges Barbecue Lodge – Shelby, North Carolina
Red Bridges Barbecue Lodge has been serving barbecue since 1946, and stepping inside feels like walking into a time capsule — in the best possible way. This is classic Western North Carolina BBQ, where pork shoulder is cooked slowly over hardwood coals and chopped fine, then dressed lightly with a tangy vinegar-based sauce.
What sets Red Bridges apart is balance. The pork isn’t drowned in sauce, the smoke is present but not overpowering, and the sides are exactly what longtime locals expect — slaw, beans, and hushpuppies done right.
Chopped BBQ pork plate
Slaw and hushpuppies
Sweet tea (non-negotiable)
- Why it matters: Red Bridges is proof that BBQ doesn’t need reinvention when the fundamentals are done perfectly.
7. Sam Jones BBQ – Raleigh & Winterville, North Carolina
Sam Jones BBQ bridges the gap between old-school Eastern North Carolina barbecue and a new generation of diners. Sam Jones comes from one of the most respected BBQ families in the state (related to Skylight Inn), and his restaurants honor whole-hog traditions while offering a slightly more polished experience.
The pork is smoked whole, chopped with crispy skin mixed in, and served with a sharp vinegar sauce that wakes up your taste buds. Unlike many modern BBQ spots, this place stays authentic without feeling stuck in the past.
Whole-hog chopped BBQ sandwich
Cornbread
Sweet potato muffin
- Why it stands out: It’s one of the best places to experience true Eastern NC BBQ without driving deep into rural areas.
- Visit here: Sam Jones BBQ
8. B’s Barbecue – Greenville, North Carolina
B’s Barbecue is famous for one reason: when they sell out, they close — and that often happens early. There’s no website, no social media marketing, and no interest in trends. Just a cinder-block building serving some of the best whole-hog BBQ in Eastern North Carolina.
The pork is smoky, tender, and chopped fine, seasoned only with vinegar and salt. The sides are minimal, and the experience is straightforward — you come here for the meat, period.
BBQ plate (get it while you can)
Slaw
Cornbread
- Local advice: Arrive before noon. If you come late, you’ll likely miss out.
9. 12 Bones Smokehouse – Asheville, North Carolina
12 Bones Smokehouse helped put Asheville on the national BBQ map, especially after gaining attention from food critics and even former presidents. While not strictly traditional, it offers a fresh, creative take on smoked meats that still respects Appalachian BBQ roots.
The ribs are the star here — especially the brown sugar-rubbed or blueberry-chipotle variations. Brisket, pulled pork, and inventive sides like jalapeño grits keep things interesting.
Smoked ribs
Pulled pork sandwich
Seasonal sides
- Who will love it: Readers who enjoy BBQ with bold flavors and a modern twist.
10. Wilber’s Barbecue – Goldsboro, North Carolina
Wilber’s Barbecue is a longtime favorite in Eastern North Carolina, especially for travelers passing through Goldsboro. Known for its buffet-style setup and wood-smoked pork, Wilber’s delivers reliable, traditional flavors that reflect the region’s BBQ heritage.
The vinegar sauce is sharp and peppery, the pork is tender, and the portions are generous. It’s the kind of place families stop at for Sunday lunch or after church — a true community staple.
Eastern NC BBQ plate
Collard greens
Banana pudding
Final Thoughts
North Carolina remains one of the true heartlands of American barbecue in 2026. What makes the state special isn’t just the quality of the food — it’s the diversity of styles, the deep family traditions, and the fact that many of these BBQ joints are still cooking the same way they did decades ago.
From whole-hog pits in Eastern North Carolina to legendary Lexington-style pork and nationally recognized Texas-style brisket, the BBQ experience here feels authentic, grounded, and worth the journey. Whether you’re a lifelong BBQ lover or visiting for the first time, these spots represent the best of what North Carolina has to offer — not trends, not gimmicks, but real barbecue done right.
If you’re planning a road trip, food crawl, or even just one unforgettable meal, these BBQ joints deserve a place on your list.
Frequently Asked Questions (FAQ)
1. What is North Carolina barbecue best known for?
North Carolina barbecue is best known for its pork-based BBQ, especially whole-hog barbecue in the eastern part of the state. Eastern North Carolina BBQ uses a vinegar-based sauce with little to no tomato, while Lexington (Piedmont) style uses pork shoulder with a tomato-vinegar sauce and red slaw. These regional differences are a major part of the state’s BBQ identity.
2. Which BBQ style is better: Eastern NC or Lexington style?
Neither style is “better” — it depends on personal taste.
Eastern NC BBQ is tangy, smoky, and focused on whole hog.
Lexington-style BBQ is slightly sweeter and richer, using pork shoulder and tomato-vinegar sauce.
- Many BBQ fans recommend trying both to truly understand North Carolina barbecue culture.
3. Are there good brisket and Texas-style BBQ options in North Carolina?
Yes. While North Carolina is traditionally pork-focused, several BBQ spots now specialize in Texas-style brisket, ribs, and sausage. Restaurants like Prime Barbecue and Iron & Oak Brisket Co. have earned national attention for bringing authentic Texas smoking techniques to North Carolina without losing local character.
4. What time should I arrive at popular BBQ restaurants?
Arriving early is strongly recommended. Many of North Carolina’s best BBQ joints cook a limited amount of meat each day and sell out by early afternoon, especially brisket and ribs. For the best selection, visiting before noon — or even earlier on weekends — is a smart move.
5. When is the best time of year to visit North Carolina for BBQ?
Barbecue is available year-round, but spring and fall are ideal. October is especially popular because of events like the Lexington Barbecue Festival, cooler weather, and peak travel season. Summer is also great, but lines and wait times tend to be longer.
