Barbecue is more than just a meal in the Carolinas — it's a point of pride. From vinegar-based bites to hushpuppies, pulled pork runs deep in the veins of NC. We’re serving up a list of local joints that keep the fire burning — whether you're in search of old-school flavors, inventive twists, or a whole hog’s worth of history.

Best bang for your buck

Ole Time Barbecue, 6309 Hillsborough St.

This spot is a real down-home eatery, serving vinegar-based Eastern Carolina chopped ‘cue. After serving the community for 28+ years, southern hospitality is included with your plate.
Pro tip: Have Ole Time do the heavy lifting of a pig pickin' for you with your choice of sides + beverages, and of course, the whole hog.

Longest standing BBQ joint

Clyde Cooper’s Barbeque, 327 S. Wilmington St.

Although the restaurant plans to leave downtown soon, this spot was established in 1938, making it the oldest barbecue joint in Raleigh — and there are no plans to stop smoking anytime soon. Clyde Cooper's serves up Eastern Carolina-style ‘cue with a vinegar-based sauce and Cheerwine baked beans. The sides are just as tasty as the slow-cooked pork shoulder.
Pro tip: Keep it classic with the chopped pork sammy tray, complete with slaw, hush puppies, and fresh pork skins.

Barbecue being chopped at Sam Jones BBQ | Photo by @samjonesbbq + Baxter Miller

Best hidden gem

Corner Boys BBQ, food truck

Corner Boys BBQ brings smoke and flavor to the Raleigh barbecue scene with their mobile pop-ups. The menu consists of items like ribs, pulled chicken, and lamb chops. The vibe? Backyard cookout meets chef-driven flavor — and it works.
Pro tip: Always check their social media to find out where they’ll be next.

Newer to Raleigh, not new to 'cue

Sam Jones BBQ, 502 W. Lenoir St.

This spot is rich in history with its Eastern Carolina flavors. The story began in 1947 when Sam Jones' grandfather, Pete, opened the legendary Skylight Inn in Ayden, NC. Pitmaster Sam went on to expand the family’s slow cooked, whole-hog barbecueto Raleigh in 2021.
Our picks: The pork skins + pimento cheese and smoked turkey sandwich.

Southern proper, with a twist

Smokestack Cafe, 701 E. Lane St.

This little slice of Carolina heaven is tucked into historic Oakwood. The cafe offers bourbon-infused barbecue flavors and Southern classics with a twist. Everything is made in-house and sourced as locally as possible.
Pro tip: The menu changes daily, so follow their Instagram to keep up. Also, make sure to check out the market for homemade goodies.

Most likely to cause a stir

The Pit, 328 W. Davie St.

This upscale barbecue restaurant brings a touch of polish to NC's ‘cue while still honoring its roots. Whether you're pro-Eastern or pro-Lexington style, you're bound to find something to love — or disagree about — over brisket, ribs, and the pit sampler.
Pro tip: Try the chopped ‘cue plate with collards and mac and cheese — then order a bourbon flight and settle the sauce debate with your table.

Branch out award

Lechon Latin BBQ, 5959 Triangle Town Blvd.

‘Cue with a Latin flair. Eastern Carolina style is tried-and-true, but Lechon breaks barbecue barriers with its slow-roasted pork shoulder and Peruvian-style rotisserie chicken.
Pro tip: Try the tripleta platter which includes pulled chicken + pork, argentine sausage, lechon rice, and sweet plantains.

Try this: The pimento mac and cheese at Longleaf Swine. | Photo by RALtoday

Vibes and swine

Longleaf Swine, 300 E. Edenton St.

This spot opened in 2022 and serves classics alongside inventive bites like the collard green melt, fried oyster crackers, roasted sweet potatoes, and persimmon upside down cake.
Pro tip: Sit out on the patio with your tray piled high and take in the vibes.

Wait, this is vegan?

Element Gastropub, 421 Fayetteville St., Ste. 103

Barbecue should be for everyone, not just meat eaters. Element is 100% vegan and serves plant-based southern + barbecue faves like chik'n and waffles, barbecue nachos, and a classic NC-style barbecue plate.
Pro tip: If you're craving brunch, try the Nojangles supremes or biscuits and mushroom gravy.

This list only scratches the surface of good barbecue in the Triangle — send us your recs.