Eastern North Carolina barbecue starts with the whole animal. Hogs cook slowly over wood coals, then the meat is chopped together and seasoned with a thin vinegar-and-pepper sauce. At its best, every tray carries lean meat, rich bits, smoke, and a little crisp skin.
The roads around Pitt and Wayne counties hold an unusually dense group of important pits. Hours can be short and sellouts are part of the culture, so make this a morning-and-lunch trip rather than a late dinner plan.
Dudley
Grady’s Barbecue
A family-run country restaurant where whole hog meets scratch-made sides and generations of hospitality.
Field note: Check the limited operating schedule before building your route around this stop.
Ayden
Skylight Inn
The benchmark tray: finely chopped whole hog with crackling, vinegar sauce, slaw, and a dense slab of cornbread.
Field note: Order simply and listen for the cleavers working behind the counter.
Greenville
B’s Barbecue
A tiny, no-frills institution where the road bears the restaurant’s name and the day ends when the food runs out.
Field note: Go early, carry cash, and have a backup plan if the sold-out sign is up.
Winterville
Sam Jones BBQ
A third-generation expression of the Jones family tradition, with whole hog at the center of a broader modern smokehouse menu.
Field note: Compare the pork with Skylight Inn and notice what remains constant across generations.
Good to know
Before you go
- Thursday through Saturday offers the best chance of catching every stop, but always confirm first.
- Distances look short on a map; rural roads and a proper meal make the loop a full day.
- Pitt County also runs its own Brew & ’Cue Trail with a Passpork program.