10 Legendary North Carolina BBQ Buffets That Define These Towns

In North Carolina, BBQ isn’t just food, it’s a way of life. Across the state, legendary buffets serve up smoky, slow-cooked meats piled high, complemented by Southern sides that are just as unforgettable.

These 10 BBQ spots have earned their place as local institutions, each one offering a taste of tradition and community. Whether you’re a lifelong fan of Eastern-style whole hog or crave a twist on classic BBQ, these buffets define their towns with every tender bite and generous platter.

1. Fuller’s Old Fashioned Bar-B-Q, Fayetteville

Since the 1950s, Fuller’s has been slinging sauce and serving soldiers from nearby Fort Bragg who crave authentic Carolina cooking. The vinegar-based eastern style here doesn’t mess around, delivering tangy perfection that cuts through rich pork like nobody’s business.

Their buffet isn’t fancy, but it doesn’t need to be when the food speaks this loudly. Cornbread comes out warm enough to melt butter instantly, while the coleslaw provides that essential cool crunch between bites of smoky meat that’s been slow-cooked for hours.

2. Casey’s Buffet & Barbecue, Wilmington

Coastal vibes meet Carolina smoke at this Wilmington favorite where seafood-loving locals surprisingly line up for pulled pork. Casey’s proves that even beach towns need their barbecue fix, offering heaping trays of tender meat alongside hushpuppies that crunch just right.

The buffet stretches longer than a summer day, packed with collard greens simmered to perfection and mac and cheese that could make your grandmother jealous. Families fill the dining room on Sunday afternoons, creating a buzz that rivals the nearby ocean waves.

3. Ralph’s Barbecue, Weldon

Weldon might be small, but Ralph’s reputation stretches across state lines like smoke from their pit. This no-frills spot has mastered the art of letting good meat do the talking, with barely any sauce needed to showcase the natural flavors developed through patient smoking.

Regulars know to arrive early before the best cuts disappear from the buffet line. The banana pudding alone justifies the drive, layered with vanilla wafers that somehow stay crispy even under mountains of whipped cream and sliced bananas that taste like childhood memories.

4. Bum’s Restaurant, Ayden

Ayden calls itself the Collard Green Capital, but Bum’s whole hog barbecue might be the town’s real claim to fame. Cooking entire pigs the old-fashioned way means every part gets used, creating a mix of textures from crispy skin to melt-in-your-mouth shoulder meat.

The buffet here feels like a family reunion you’re actually excited to attend. Sweet potato casserole topped with marshmallows competes for attention with Brunswick stew thick enough to stand a spoon in, while fried chicken provides backup for anyone not fully committed to pork.

5. Carolina Smoke Barbecue Grill, Morganton

Mountain air meets hickory smoke at this Morganton favorite where western-style sauce brings a tomato-based sweetness that eastern purists might debate but locals absolutely devour. The Blue Ridge foothills provide the backdrop for serious meat smoking that honors regional traditions while welcoming hungry hikers and travelers.

Brisket makes a strong showing here, tender and juicy with a smoke ring that proves patience in the pit. Their buffet balances classic sides with creative additions, ensuring every plate becomes a personal masterpiece of flavors and textures.

6. Kings Restaurant, Kinston

Kinston knows barbecue, and Kings has been proving it since way back when gas cost less than a dollar. This institution serves eastern-style chopped pork that glistens with vinegar sauce, each bite delivering the tangy punch that defines this region’s approach to smoked meat perfection.

The buffet line moves fast but stays fully stocked, a testament to both popularity and preparation. Fried okra provides the perfect crispy contrast to tender collards, while cornbread sticks soak up every last drop of pot likker on your plate without judgment.

7. Brickhouse Grill & Catering, Concord

Racing fans from nearby Charlotte Motor Speedway know to fuel up at Brickhouse, where the barbecue moves faster than cars on race day. This Concord spot combines traditional smoking methods with a modern approach to service, creating a buffet experience that feels both familiar and fresh at the same time.

Pulled pork and chicken share space with ribs glazed to sticky perfection. The sides rotate seasonally, keeping regulars on their toes and giving everyone a reason to visit more frequently than their waistlines might recommend.

8. Robbins Nest, Selma

Tucked between Raleigh and Goldsboro, Robbins Nest serves as the perfect pit stop for travelers who know good barbecue doesn’t happen in a hurry. Slow-smoked meats headline a buffet that feels like Sunday dinner at your favorite aunt’s house, assuming she happened to master the art of Carolina-style pork.

Their sauce strikes a balance that pleases both eastern and western fans, no small feat in a state where barbecue preferences run deeper than college basketball rivalries. Banana pudding disappears quickly here, so smart diners grab dessert first.

9. Low & Slow Smokehouse, Smithfield

The name says it all at this Smithfield-area spot where patience isn’t just a virtue but a cooking method. Low temperatures and long hours transform tough cuts into tender treasures, creating barbecue that practically dissolves on your tongue before you finish chewing properly.

Their buffet showcases the difference proper smoking makes, with meat that needs no knife and barely requires teeth. Baked beans swim with bits of burnt ends, while potato salad provides cool relief between bites of food that’s been kissed by smoke for hours on end.

10. The Original Carolina Barbecue, Garner

Garner sits just outside Raleigh, but this restaurant’s reputation reaches far beyond city limits into the hearts of barbecue lovers statewide. The word original in their name isn’t just marketing; it’s a promise that traditions matter here, from the smoking process to the family recipes that guide every batch of sauce and slaw.

Buffet regulars know which days bring fresh batches of their favorite sides. Fried chicken competes with barbecue for plate space, both cooked so well that choosing feels impossible and getting both feels absolutely necessary for complete satisfaction.