Brisket Rivals NC Pork: The Unexpected BBQ Showdown

The Rising Star of North Carolina BBQ – The Brisket

Starting with John Shelton Reed’s lament over the recent permeation of Texas barbecue in North Carolina in an Gravy magazine article in August 2021, the influence and popularity of Texas-style smoked brisket have been on the rise. As a renowned barbecue scholar, Reed’s article ‘A Curmudgeon Looks at Barbecue‘ shed light on the waning regional distinctions in barbecue culture.

The surge in brisket popularity was noted after I extolled the smoked brisket at North Carolina barbecue joints Jon G’s, in Peachland, and Prime Barbecue in Knightdale. Returning to the state to review a few old favourites and promising new spots further confirmed the growing brisket trend in North Carolina.

Research Triangle – A Neutral Zone for BBQ Battle

The Research Triangle, comprising Raleigh, Durham, Chapel Hill, and surrounding suburbs, is a neutral zone in the middle of North Carolina. Marked by the eastern North Carolina-style whole hog and the pork shoulders with red sauce of the Piedmont to the west, it presented fertile ground for Chris Prieto to launch his Texas-influenced Prime Barbecue in Knightdale.

Prime Barbecue – A Melting Pot of BBQ Styles

Prieto’s barbecue, a tribute to his Puerto Rican roots and Texas upbringing, was a compelling blend of silky, tender brisket, juicy sausages, and pork ribs. Despite selling out by early afternoon, a food truck parked behind the restaurant, Primo Latin Cuisine, offers enticing options such as barbecue tacos, quesadillas, empanadas, and nachos Wednesday through Friday.

Dampf Good B.B.Q – The New Kid on the Block

The end of 2022 saw Dampf Good B.B.Q move to Cary, a wealthy suburb of Raleigh. The joint’s best-selling $32-per-pound brisket, smoked Red Angus from regional farms in North Carolina and Virginia, was a highlight, distinguishing it among local fare.

Lawrence Barbecue – Creating Unique BBQ Styles

Jake Wood’s Lawrence Barbecue opened in summer 2021 and quickly captivated the local food community. With a menu featuring unconventional smoked meats, it wasn’t a re-creation of any traditional joint. Instead, it seemed to be smoking its own distinctive barbecue style.

Old Colony Smokehouse – From Competition Trail to Restaurant

Coming from a competitive barbecue background, Adam Hughes launched Old Colony Smokehouse in 2019, serving smoked brisket to locals in North Carolina’s former colonial capital, Edenton. His success led to a new location with a bigger kitchen and a dedicated pit room.

Redwood Smoke Shack – From Driveway to Brick-and-Mortar

Bob Roberts opened Redwood Smoke Shack as a food truck in his driveway in Norfolk, Virginia, in 2017. By 2019, he had opened a brick-and-mortar restaurant in Norfolk, and a second location in Virginia Beach followed in 2021. The joint serves an impressive Texas trinity of brisket, spareribs, and sausage.

Sweet Lew’s BBQ – Mastering the BBQ Menu

Down in Charlotte, Sweet Lew’s BBQ has been improving its smoked meat lineup, while serving an extensive menu that includes tender pork belly slices, juicy turkey, and stellar pork ribs and brisket.

Conclusion

From traditional North Carolina barbecue to the burgeoning trend of Texas-style smoked brisket, the state is a smoked brisket wonderland. As different styles converge and evolve, North Carolina’s barbecue scene continues to flourish, offering a diverse range of flavors for BBQ lovers.