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2 distinct styles, legacy in every bite
Barbecue loyalty runs deep in North Carolina, especially when it comes to the distinct styles of Eastern whole hog and Lexington-style ’cue. Eastern-style cooks the whole hog low and slow, finished with a vinegar-pepper sauce. Lexington-style focuses on pork shoulder, served chopped or sliced with a tangy, tomato-based “dip” and signature red slaw. Across the state, pitmasters keep traditions alive with wood-fired techniques that define North Carolina barbecue — and continue to shape what it becomes next.
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Barbecue Center
Known as Lexington’s oldest barbecue joint still cooking on pits, the ‘cue at Barbecue Center is custom-ordered, depending on your preference for browned bit, fat and more. There’s also curb service. Lexington Barbecue and Speedy's BBQ are two other solid choices among the dozen or so spots in the area.
Plan a flavorful Lexington barbecue tour
Skylight Inn BBQ
Founded in 1947, Skylight Inn sells pork sandwiches with slaw and corn bread, plus barbecue chicken, sodas and iced tea. Just look for the replica of the Washington, DC, capitol building on top of the building. Fun fact: It was added because National Geographic once called Skylight the "barbecue capital of the world."
Stamey's Barbecue
C. Warner Stamey started this Triad family tradition, and grandson Chip carries it on at two locations. The smiling service, coleslaw, hushpuppies, sweet tea and homemade cobbler are equally famous.
Sam Jones BBQ
Sam Jones BBQ is whole-hog barbecue done right. Sam comes from a long line of pitmasters, starting with his grandad Pete at Skylight Inn. Now, folks line up for tender pulled pork, creamy mac and cheese, and collards with a kick. This spot earned itself a MICHELIN Bib Gourmand distinction in The MICHELIN Guide American South in 2025. There’s also a sister location in Winterville.
Explore more Triangle sites from The MICHELIN Guide American South
Red Bridges Barbecue Lodge
A family-owned operation since 1946, Red Bridges Barbecue Lodge is a Shelby institution. The pork is cooked on hickory overnight and the sauce is popular in-house and at home.
Prime Barbecue
Pitmaster Christopher Prieto combines his Puerto Rican heritage, cross-country travels and deep respect for tradition into what he calls “crossover ’cue” at Prime Barbecue. The menu pulls inspiration from Eastern North Carolina whole hog barbecue and Texas-style brisket, with dashes of global flair — think red beans and rice replacing slaw on pork trays. “There are no more borders in barbecue,” Prieto says. “Authenticity is always the priority, but creativity tells our story.” Prime also earned The MICHELIN Bib Gourmand distinction in 2025.
Dampf Good BBQ
Feast on Texas-style brisket (their specialty), ribs and smoked turkey breast from brothers Nick and Bryce Dampf, who sell the meaty goods out of their trailer at Phillips Farm. Dampf — which earned itself a MICHELIN Recommended distinction in The MICHELIN Guide American South in 2025 — is only open Thursday through Saturday, and the servings are generous.
The Pit
Inside a converted warehouse, The Pit owner-pitmaster Greg Hatem serves whole-hog pork, smoky ribs and sides with a taste of gourmet flair — think seasonal butter on fresh cornbread and housemade desserts like carrot cake. The menu also offers a few surprises like catfish and shrimp. The Pit earned a MICHELIN Recommended distinction in The MICHELIN Guide American South in 2025.
Farmer and the Dail
This country cafe rethinks barbecue between two slices of bread. Their brisket melt layers tender slow-smoked and sliced brisket with melty cheese, house barbecue sauce and bacon aioli on toasted sourdough — a rich and smoky upgrade to your typical lunch.
Hardware Cafe
In addition to rotating barbecue specialties (think ribs, brisket wraps and pork bowls), the Boss Hogg steals the show among specialty hot dogs crafted in this restored hardware store. The juicy frank is topped with pulled pork, cheese sauce and coleslaw, all doused with a kicky Sriracha sauce.
Hubba Hubba Smokehouse
Grilled pimento cheese and barbecue meld in a melt-in-your-mouth sandwich from this woodsy, wood-fired mountain haven. Choose smoky pulled pork or sliced brisket to accompany house-made pimento spread in a soul-satisfying mash-up you won’t soon forget.
Harry’s BBQ
Harry’s BBQ, a local staple, cranks up the charm with its plant-adorned patio and dials up the creativity with its Whole Hog pizza. The meaty pie comes loaded with pulled pork, pork belly, mozzarella, whiskey barbecue sauce and crispy onions, turning an Italian icon into a platter of full-on comfort food.
Explore more NC 'cue spots
Can't get enough? We understand.
- B's Barbecue, Greenville
- Bar-B-Q King, Lincolnton
- Bum's Restaurant, Ayden
- Fuzzy’s Bar-B-Q, Madison
- Grady's Barbecue, Dudley
- Highlands Smokehouse, Highlands
- Hursey’s Bar-B-Q, Burlington
- Jon G's Barbecue, Peachland
- Real Q, Winston-Salem
- Stephenson’s Bar-B-Que, Benson
- Switzerland Café, Little Switzerland
- Wilber's Barbecue, Goldsboro
Discover more bucket-list dining experiences in The Official 2026 North Carolina Travel Guide.
Nikki Miller-Ka contributed to this story.