North Carolina has two kinds of BBQ and people feel very strongly about both. If you ask the wrong person which one is better, you might be there for a while. Eastern style BBQ uses the whole hog and a thin vinegar and pepper sauce. Lexington style, also called Piedmont style, uses only the pork shoulder and adds a little tomato to the dip. Neither side is wrong. Both are worth your time. This guide will help you find the best of each.
Eastern Style BBQ
Eastern NC BBQ is about the whole hog. The entire pig goes on the pit, including shoulders, hams, and everything in between. It cooks low and slow over hardwood coals, usually hickory, for up to 12 hours or more. When it comes off the pit, it gets chopped and mixed together, which means you get a mix of different cuts in every bite. The sauce is thin and sharp, made with vinegar, red pepper flakes, salt, and not much else. No tomato. No sweetness. Just smoke and tang.
This style is most common in the eastern part of the state, in places like Wilson, Goldsboro, Ayden, and Greenville. These towns have been doing BBQ this way for generations and they take it seriously. Many of the best pits here still cook over wood, not gas, which is getting rarer every year.
Key Eastern BBQ Spots
- Skylight Inn (Ayden). This is the most famous whole hog BBQ restaurant in North Carolina and maybe in the country. The Jones family has been running it since 1947. The pig is cooked over oak and hickory, chopped on a big wooden block, and served on a square of cornbread. That's it. No frills, no sides menu to confuse things. Go early because they sell out.
- Parker's BBQ (Wilson). One of the great classic Eastern NC spots. Parker's has been open since 1946 and the style hasn't changed. The BBQ is clean, smoky, and vinegary. The Brunswick stew is excellent. Bring cash.
- B's Barbecue (Greenville). B's is only open Tuesday through Saturday, only until they run out, and they only take cash. These are not complaints. The BBQ is that good. Arrive by 10 a.m. if you want to be safe.
Lexington Style BBQ
Head west to the Piedmont and BBQ changes. Lexington, North Carolina calls itself the BBQ Capital of the World and with more than a dozen BBQ restaurants in a town of 20,000 people, the claim is hard to argue. Lexington style uses only the pork shoulder, which is fattier and richer than a whole hog mix. The sauce, called the "dip", is a vinegar base with a little ketchup or tomato mixed in, which gives it a slight sweetness and a reddish color. The coleslaw is red here too, dressed with that same dip instead of mayo.
Lexington BBQ is slightly milder than Eastern style but just as smoky. The shoulder gives you a juicy, tender bite and the red slaw cuts through the fat. It is a different experience from Eastern style but every bit as good.
NORTH CAROLINA BARBECUE COUNTRY
Key Lexington BBQ Spots
- Lexington BBQ (Honey Monk's). The most well known restaurant in Lexington. Wayne Monk opened it in 1962 and it has been packed ever since. The shoulder is cooked over hickory coals and the result is as good as BBQ gets in this style. Expect a line on weekends. It moves fast.
- Speedy's Barbecue. An old school Lexington spot that often gets overlooked in favor of Honey Monk's. It shouldn't. Speedy's has been around since 1963 and the quality is consistently high. The hush puppies are some of the best in town.
- The Barbecue Center. Another Lexington classic, open since 1955. The Center uses a coal pit and the smoke flavor comes through clearly. A good choice if Honey Monk's has a wait you don't want to deal with.
Charlotte Area BBQ
Charlotte is not a traditional BBQ town the way Lexington or Ayden is, but the Charlotte metro has some strong options. The best spots here tend toward a more modern approach while still respecting the NC tradition.
- Midwood Smokehouse. The most respected BBQ spot in Charlotte. Midwood does whole hog in the Eastern tradition but also offers brisket and ribs. The pork is excellent and the sides are thoughtful. Multiple locations around the city.
- Mac's Speed Shop. A biker bar turned BBQ institution in South End. The ribs are the standout here, but the pulled pork sandwich is solid. Good beer selection and a great outdoor space.
- Sweet Lew's BBQ. A smaller, more neighborhood focused spot in east Charlotte's Belmont neighborhood. Sweet Lew's does Eastern style whole hog and does it right. Worth going out of your way for.
Asheville Area BBQ
Asheville has a strong food scene but it leans toward farm to table and craft restaurants. Still, there are two BBQ spots in the Asheville area that are genuinely excellent and should not be skipped if you are in western NC.
- 12 Bones Smokehouse. Voted one of the best BBQ restaurants in America multiple times. 12 Bones does ribs, pulled pork, and brisket with creative sides like jalapeño cheese grits and sweet potato casserole. The smoked ribs are the reason to go. Located in south Asheville on Hendersonville Road. Cash or card, but arrive early because the line gets long.
- Luella's Bar B Que. A more laid back Asheville option. Luella's does a solid pulled pork sandwich and the house made sauces include both a vinegar style and a sweeter option. Good for a casual lunch without a major wait.
Texas Style BBQ in NC
North Carolina's BBQ identity is rooted in whole hog and pork shoulder, but the state has developed a strong Texas style scene over the past decade, central Texas style BBQ defined by brisket smoked low and slow over all wood offset smokers, with beef ribs, sausage, and sides that bear no resemblance to what you'd find in Ayden. One spot in particular has put NC on the Texas style map in a serious way.
- Dampf Good BBQ (Cary). Located at 6800 Good Hope Church Rd in Cary, Dampf Good BBQ serves central Texas style barbecue using large offset smokers and all wood, no gas, no shortcuts. The brisket is the centerpiece: properly rendered fat cap, deep smoke ring, and the kind of bark that takes patience to develop. It's earned a spot in the Michelin Guide, which is not something NC BBQ joints typically pick up. They are only open Thursday through Saturday (11am–7pm Thursday and Friday, 11am–6pm Saturday) and they sell out regularly. Order ahead online if you can. This is one of the most impressive BBQ operations in the state regardless of style.
The NC BBQ Debate
If you live in North Carolina, you probably already have an opinion. If you are visiting, here is the thing you need to know: the Eastern vs. Lexington debate is real and deeply felt. Eastern BBQ people will tell you that using just the shoulder is cheating. Lexington people will tell you that tomato in the sauce is not a sin, it is an improvement. Neither side is listening to the other and both sides have been having this argument for about 100 years.
The smart move is to try both. Start in the east if you want the most traditional, bare bones BBQ experience in the state. The whole hog pits in Ayden and Wilson have been doing this since before most of us were born. Then drive west and eat at Honey Monk's in Lexington. By the time you have done both, you will have your own opinion and you will fit right in at any NC dinner table.
Tips for Visiting NC BBQ Joints
- Go early. The best BBQ joints sell out. Skylight Inn, B's Barbecue, and others close when the meat is gone, sometimes before noon. Getting there at 10 a.m. is not too early.
- Bring cash. Many of the old school spots in Eastern NC are cash only. Parker's, B's Barbecue, and others have been this way for decades. There is usually an ATM nearby or across the street.
- Order the Brunswick stew. If a BBQ joint makes Brunswick stew, order it. It is a thick, slow cooked stew with pork, corn, butter beans, and tomato. It is a NC classic and the homemade versions at the old pits are outstanding.
- Do not ask for ketchup sauce. You will be looked at. NC BBQ has its own sauce traditions. Trust the house dip and save yourself the awkwardness.
- Weekdays are easier. The most famous spots get crowded on weekends, especially Lexington BBQ. If you can go Tuesday through Thursday, you will have a much easier time.
Frequently Asked Questions
What is the difference between Eastern and Lexington BBQ in NC?
Eastern style NC BBQ uses the whole hog and a thin vinegar and pepper sauce with no tomato. Lexington style, also called Piedmont style, uses only the pork shoulder and adds a small amount of ketchup or tomato to the vinegar dip. Eastern style is tangier and smokier. Lexington style is a little sweeter and richer. Both are slow cooked over wood.
What is the best BBQ restaurant in North Carolina?
Skylight Inn in Ayden is widely considered the best whole hog BBQ in the state and one of the best in the country. For Lexington style, Lexington BBQ (known as Honey Monk's) is the gold standard. Both have been operating for decades and both cook over wood pits the traditional way.
What sides come with NC BBQ?
Classic NC BBQ sides include coleslaw (white mayo based in Eastern NC, red tomato vinegar based in Lexington), hush puppies, Brunswick stew, boiled potatoes, and cornbread. Brunswick stew is a thick, tomato based stew with pork, corn, and butter beans. Always order it if the place makes it.
Is North Carolina BBQ smoked or slow cooked?
Traditional NC BBQ is cooked low and slow over hardwood coals, usually hickory or oak. The meat cooks for many hours. Whole hog can take 12 hours or more. The best old school pits in North Carolina still cook over real wood, not gas. That wood smoke is what gives NC BBQ its distinct flavor.
North Carolina BBQ is one of the oldest food traditions in the country. The pits in Ayden and Lexington have been running for generations and the recipes have not changed because they did not need to. Whether you land on the Eastern side or the Lexington side after your first trip, you will come back. That much is guaranteed.
