The Best Barbecue Restaurants across the Southeast
There is no shortage of barbecue in the Southeast, but the landscape is shifting. Historically, it was defined by highly regional styles—from the vinegar-based whole hog of Eastern North Carolina to the tomato-heavy traditions of the West. Today, that map is becoming even more complex as Texas-style brisket culture moves in and chefs incorporate global influences to add their own modern twists to the pit. Barbecue is evolving, but not all barbecue is created equal. While some pitmasters rely more on legacy than quality to survive, there are still icons that paved the way and remain worthy of a pilgrimage because they are rooted in flawless technique. Alongside them, a new generation of chefs is bringing high-level creativity to the smokehouse to forge their own legacies. This list bypasses the average roadside stops to highlight the best barbecue restaurants across the Southeast —places where the craft is so exceptional they are worth traveling for just to eat there.
Jon G’s Barbecue
Jon G’s Barbecue is the ultimate Saturday-only pilgrimage, where unapologetic Texas-style barbecue meets small-town hospitality about 45 minutes outside Charlotte. This spot earned its reputation through a relentless drive for perfection, serving up legendary melt-in-your-mouth brisket, sausage made with Cheerwine, and their famous Porky Brewster Taco topped with Fritos and house-made queso. Fill your tray with à la carte options like bacon burnt ends, ribs that fall off the bone, and pulled pork paired with standout sides — from brown sugar smoked beans and jalapeño cheese grits to a mayo-based slaw and mac and cheese. Because they are only open on Saturdays and sell out fast, you’ll need to arrive well before the 11 a.m. opening—but you can tailgate and fuel up on kolaches and breakfast tacos made with fresh tortillas while you wait. It is the undisputed gold standard for barbecue in the Carolinas, and can hold its own against any of the legends in Texas.
Address: 116 Glenn Falls Street, Peachland, NC 28133
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City Limits Barbecue
City Limits Barbeque sits just across the river from downtown Columbia and is a mandatory stop for anyone visiting the city. Led by two-time James Beard finalist Robbie Robinson, this West Columbia destination perfectly blends Carolina tradition with Texas-style execution. It serves what is arguably the best beef rib in the Southeast—a decadent, tender cut with a deep, peppery bark that justifies the trip on its own. The menu features thick-cut fatty brisket and pork spare ribs so tender they pull right off the bone; since the ribs are only seasoned with salt, you’ll want to hit them with one of the house sauces. For a twist, the Char Siu burnt ends bring a great five-spice flavor to the smoke, while the Texicano brisket sandwich hits a perfect sweet-and-spicy note with pickled onions and jalapeños. Be sure to load your tray with sides like the Frito pie topped with cilantro crema and the honey butter cornbread. They are only open Saturday and Sunday, with a focus on traditional BBQ on Saturdays and Carolina-style specialties—plus a brisket hot dog—on Sundays.
Address: 1119 Methodist Park Rd, West Columbia, SC 29170
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Image Courtesy of City Limits Barbecue
Prime Barbecue
Prime Barbecue in Knightdale brings a refined Texas sensibility to the Raleigh area, led by 2025 James Beard Semifinalist and champion pitmaster, Christopher Prieto. The experience centers on what Prieto calls “barbecue excellence,” featuring brisket and ribs smoked over 100% hardwood that strike a perfect harmony of smoke and tenderness. While the daily "meat and two" trays are world-class, the real insiders show up early on Tuesdays for the Pastrami, Fridays for the beef ribs and burnt ends, or on Saturdays for the chopped whole hog lechon — although be sure to look at all the specials, as there are a few every day. But between their local following and national recognition, the line forms quickly with an 11:00 a.m. opening, and they sell out daily—so arrive early, order the banana pudding, and enjoy some delicious barbecue.
Address: 403 Knightdale Station Run, Knightdale, NC 27545
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Image courtesy of Prime Barbecue
Old Colony Smokehouse
Old Colony Smokehouse is where traditional Southern methods meet world-class technique, led by Adam Hughes—a third generation butcher, world-champion pitmaster, and Chopped winner. Modeled after old-school meat markets, the shop expertly bridges the gap between traditions, serving up both North Carolina whole hog and Texas-style brisket, smoked purely over locally sourced hardwoods. You can order a family style meal, a combo, or build a custom tray of a la carte meats and scratch-made sides with standouts like the Jalapeño Cheddar sausage links and a classic BBQ chicken that I rarely find at modern smokehouses. If you are hunting for specialties, keep the calendar in mind: Brisket Burnt Ends are Friday-only, while the massive Beef Ribs are reserved for Saturdays. It’s also best to arrive before opening to secure your spot, as they sell out every single day.
Address: 809 N Broad St, Edenton, NC 27932
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Palmira Barbecue
Palmira Barbecue is a standout in Charleston’s crowded scene, where pitmaster Hector Garate masterfully blends South Carolina whole-hog traditions with Texas technique and the flavors of his native Puerto Rico. Located in West Ashley, this spot is defined by its commitment to sustainable, farm-to-table meats and old-school wood-fire methods. The menu is incredibly unique: instead of standard brisket, Garate serves peppery smoked beef cheeks that are arguably the best I’ve had in the South, alongside whole hog basted with sofrito, and house-made sausages infused with everything from Gouda to plantains. If you see it on the menu, the Tostada topped with their signature beef cheeks is a must-order, as is the Lechon Porchetta with its insanely crispy skin. And don’t forget to pair your meat with iconic sides like the hash and rice, or Puerto Rican beans — save room for his mother’s guava cheesecake too. It’s also one of the more flexible destinations on this list, as they’re open Wednesday through Sunday.
Address: 2366 Ashley River Rd, Charleston, SC 29414
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Image courtesy of Palmira Barbecue
Fork Grove Barbecue
Fork Grove Barbecue in Anderson is a pit-to-plate operation that has quickly become a destination for Texas-style meats in South Carolina. Founded by pitmaster Dylan Cooke, the shop runs on four 1,000-gallon smokers—each dedicated to a specific meat and fired with local hickory starting well before dawn. The result is a menu featuring expertly rendered sliced brisket, sticky pork belly burnt ends, and pork spare ribs that manage to stay perfectly tender…although the brisket is definitely my favorite here. Although their sausage program, which features a rotating selection of links every Saturday, is worth highlighting too. Like most BBQ restaurant, the internal setup is deli-style. You can order a preset tray, or customize one with whatever you’d like — meats by the ½ pound, an incredible white mac and cheese, bacon hashbrowns, street corn salad, barbecue beans or their signature sweet potato crunch. Open Thursday through Saturday from 11:00 a.m. until sold out, it’s a high-energy spot where the staff’s banter is as much a part of the draw as the brisket.
Image courtesy of Fork Grove Barbecue
Elliott’s BBQ Lounge
Elliott’s in Florence offers a menu that pairs high-level culinary creativity with Pee Dee-style whole hog. Located inside Seminar Brewing, the restaurant smokes its hogs over pecan wood in a pit room situated right next to the dining room. The result is what I consider to be the best whole hog barbecue I’ve ever eaten; the meat isn’t overly chopped—preserving the actual structure and deep flavor of the protein—and it is finished with a vinegar sauce that hits the perfect balance of tang without being too acidic. While the barbecue is world-class, the menu branches out into territory you won’t find at a standard pit-stop, serving items like pit-smoked salmon and a decadent pimento cheese and bacon burger. The side list is equally diverse, ranging from classic pit-baked beans and collards to fresh options like tortellini pesto pasta salad and a tomato and cucumber salad. Between the craft beer, the record shop inside the lounge, and the unique menu, it’s a soulful destination that offers a completely different experience than your typical roadside joint.
Address: 551 W Lucas St, Florence, SC 29501
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Owens and Co
Owens & Co. (formerly Owens & Hull) has firmly established itself in the top tier of the Atlanta barbecue scene by blending Texas techniques with local Georgia oak. Located in an industrial area near the Chattahoochee River, pitmaster Robert Owens and his team utilize massive offset smokers to produce some of the most impressive proteins in the Southeast. While the brisket—a Friday and Saturday exclusive—is easily the best Central Texas-style rendition in the city, the real star is the smoked beef cheeks. These are incredibly tender, rich, and a rare find that rivals the best in the country. Don't overlook the turkey, either; since it is so easy to dry out, I often use it as a true gauge of a pitmaster's skill, and this version is exceptionally moist, peppery, and a top-tier offering in its own right. Pair your meats with their award-winning smoked mac and cheese or the highly-vetted collard greens for a complete experience. Whether you're coming for the fall-off-the-bone beef ribs or the standout beef cheeks, it’s clear why this spot has garnered national acclaim.
Address: 6255 Riverview Rd SE, Mableton, GA 30126
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Image courtesy of Jason Meade (@drivestopphotography)
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Lawrence Barbecue
Lawrence Barbecue is the most adventurous and creative spot on this list, offering a high-energy menu that feels more like a modern Southern California smokehouse than a traditional barbecue restaurant. Now located in a permanent home in downtown Cary, owner Jake Wood handles classics like sliced brisket and smoked turkey with ease, but the real fun lies in his "not-so-traditional" offerings. The smoked brisket quesabirria is absolutely insane, and the menu branches out even further with a raw bar featuring fresh oysters and ceviche, smash burgers on tallow-toasted buns, and wings with inventive glazes like beef fat caramel. They even offer vegan jackfruit BBQ for those seeking a plant-based option. The creativity extends to the "fixins," with standouts like the broccoli caesar and deviled egg potato salad, all of which pair perfectly with their addictive Cheerwine slushie. Open Wednesday through Sunday with extended hours until 9:00 p.m., it is one of the most accessible and consistently exciting BBQ destinations.
Dampf Good Barbecue
Dampf Good BBQ in Cary is a family-run operation where brothers Nick and Bryce Dampf serve some exceptional Texas-style barbecue. Operating from a large trailer at Phillips Farms, the brothers smoke their meats low and slow over white oak with a focus on community and quality. Their brisket is a perfectly executed classic with a heavy bark and beautifully rendered fat, but the real "sleeper" on the menu is the smoked turkey, which is easily the best I’ve ever eaten. For those seeking something indulgent, the massive beef ribs are available every day they are open—a rarity for most shops—and the "bacon brisket" (sliced pork belly) offers an unique alternative to the classic. If you visit on a Friday, the brisket burger special is a mandatory order, though you can’t go wrong with their scratch-made sides like the loaded mashed potato salad or the smoked bacon Brussels sprouts. All seating is outdoors under a covered pavilion, making it a great family-friendly spot to enjoy a meal. Open Wednesday through Saturday from 11:00 a.m. until sold out, the intentionality behind every tray is clear.
Address: 6800 Good Hope Church Rd, Cary, NC 27519
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Image courtesy of Dampf Good Barbecue
Sam Jones BBQ
Sam Jones BBQ is a direct legacy of the legendary Skylight Inn, carrying forward a multi-generational commitment to the classic style of Eastern North Carolina barbecue. While they have a popular location in downtown Raleigh, the flagship spot in Winterville—just outside of Greenville—is where the tradition truly feels at home, upholding the family’s unwavering rule that if it isn’t cooked over wood, it isn’t barbecue. Whole hogs are smoked low and slow for up to 16 hours before being chopped and seasoned with a sharp, vinegar-based sauce, famously including bits of crispy, cracklin' skin mixed right in for that essential textural crunch—a detail that truly separates good Carolina BBQ from the great. While the hog is the undisputed headliner, the menu also features a surprisingly moist smoked turkey and their iconic sweet potato muffins, which have become a cult favorite alongside the traditional cornbread. Whether you are at the Winterville original or the Raleigh outpost, you’re getting a world-class taste of history served in a modern, friendly atmosphere—just be prepared for a line on busy days.
Address: 715 W Fire Tower Rd, Winterville, NC 28590
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