Road signs rarely tell you where to eat lunch, but one country road in eastern North Carolina is literally named after the barbecue at the end of it. You pull up to a small, plain building with a smoky shed beside it and a line of hungry people already waiting.
Nothing about it looks fancy, and that is exactly the point. One bite of the pork, and suddenly you understand why folks drive across the state just to stand in that line.
A Smoke Shack on Its Own Namesake Road
Few restaurants can claim a road named in their honor, yet B’s Barbecue sits right along B’s Barbecue Road just outside Greenville. Visitors often say they knew the meal would be special the moment they spotted that street sign.
It is a fun little welcome before you even park.
The address is 751 State Rd 1204, out in the flat, open countryside of Pitt County. Expect a small, unassuming building with a seasoned smoke shack beside it, the kind of setup that feels classic for eastern North Carolina barbecue joints.
Some people compare it to a little shack or an old general store, and neither description is wrong.
Inside, it works as a simple counter-service spot. You walk up, order, pay, and carry your food outside.
There is no fancy dining room, no table service, and no fuss of any kind.
Travelers coming off the highway from the coast, Raleigh, or even Virginia often treat it as a planned detour. The smell of slow-cooked meat drifting across the lot tells you right away that the long drive was a smart decision.
The McLawhorn Family Legacy
Back in 1978, Bill “B” McLawhorn and his wife Peggy opened a modest barbecue stand in the countryside near Greenville. They probably never imagined that decades later, people would plan whole road trips around their cooking.
Yet that is exactly what happened.
Today the restaurant is run by their three daughters, keeping the business firmly in the family. That continuity matters to many guests.
Regulars talk about appreciating the people who keep the flavors and traditions alive, and they say knowing that no shortcuts are taken adds real value to every plate.
Over the years, B’s turned into a true local landmark. The road’s name is the most obvious proof, but you can also see it in the folks who return after long gaps.
One visitor came back after nearly three decades away and found the barbecue just as delicious as remembered.
Family recipes, the same simple menu, and the same old-school habits have carried the place through generations. In a world where restaurants change constantly, B’s feels like a steady anchor of North Carolina food heritage, still welcoming hungry visitors one tray at a time.
Whole Hogs and an Overnight Fire
While most of Pitt County sleeps, the pit house at B’s is already working. Whole hogs are smoked overnight over charcoal briquettes, a method the restaurant has kept up for generations.
It is a slow, patient process that refuses to be rushed.
Whole-hog cooking is the heart of eastern North Carolina barbecue. Instead of using just one cut like shoulder, the entire pig goes on the fire, which gives the finished meat a mix of textures and flavors.
Afterward, the pork is chopped by hand rather than shredded by a machine.
Guests notice the difference. Several say the smoke flavor here is something many other eastern-style spots miss.
One visitor even enjoyed hearing the crew in the pit house cracking jokes with each other, saying it was clear they love doing the work.
That relaxed, cheerful energy makes the place feel human. Behind every sandwich are early hours, tended coals, and people who take pride in an old craft.
Standing near the smokehouse and catching that aroma, you get a real sense of why this cooking style has lasted so long in North Carolina.
Chopped Pork with a Peppery Vinegar Kick
Ask almost anyone why they came, and the answer is the chopped pork. It is moist, tender, and lightly smoky, with a slightly sweet edge that some fans say needs no sauce at all.
Others describe it as clean, not fatty or bristly.
The BBQ sandwich is one of the most talked-about orders. Visitors call it amazing, and some say it could easily become their go-to whenever they pass through Greenville.
The BBQ plate is another popular pick for folks who want sides alongside their meat.
Then there is the sauce. B’s serves a classic eastern-style blend of vinegar and red pepper flakes, thin and tangy with a gentle bite.
Because the pork already comes lightly sauced, experienced eaters suggest tasting it first before adding more. Many still say you should absolutely grab the sauce, since it pairs beautifully with the meat.
Even a fan from Lexington, the home of a very different barbecue style, called the vinegar version here the best. That is high praise in a state where barbecue loyalty runs deep, and it shows how well B’s handles the eastern tradition.
The Smoked Chicken Everyone Hopes Is Left
Here is a little secret that regulars love sharing: the chicken might be the real star. One first-timer from Raleigh was told it was the hidden treasure on the menu, then called it some of the best chicken of their life.
The smoked chicken comes out juicy, with tender meat and crispy skin that carries a deep, smoky flavor. A couple on a long barbecue journey across 35 states said one bite convinced them it was the best they had tasted anywhere in the country.
They even went back for seconds.
Of course, popularity comes with a catch. Chicken tends to sell out early, sometimes within about 90 minutes of opening.
One group arriving just before noon watched the chicken run out only two customers after them. If it is high on your list, plan to arrive soon after the doors open.
A mixed plate is a smart way to try both meats at once. Guests who ordered barbecue and chicken together said both were great.
Pairing the pork and chicken gives you the full picture of what this little counter does so well.
Slaw, Potatoes, and Those Famous Corn Sticks
Sides at B’s are simple, Southern, and short on fuss. You will find slaw, boiled potatoes, green beans, and the much-loved corn sticks, which some folks simply call bread.
Slaw gets plenty of attention. Many describe it as perfectly balanced, not too sweet and not too tangy, a cold and refreshing bite that cuts through rich smoked meat.
Ordering a couple of sandwiches with slaw on top is a popular move.
The corn sticks are a fun twist on regular cornbread. They are finger-shaped, with a crispy outside and, according to many fans, a moist, fluffy inside.
Some visitors call them hush puppies or even corn pone. Opinions do vary a bit, since one guest found them quite firm, but most people rave about them.
Boiled potatoes earn praise for being tender and flavorful. Green beans get mixed reactions, though one traveler happily took home a whole pint along with extra barbecue.
Arrive late and the side choices may be limited, so earlier is better. Wash it all down with sweet tea, which regulars mention coming with refills.
Picnic Tables, Tailgates, and Friendly Lines
Forget the dining room, because there isn’t one. B’s has no indoor seating, so meals happen at a handful of picnic tables out front, on truck tailgates, or right in your car.
On a sunny day, that setup feels like a backyard cookout. One group from Raleigh brought their own folding chairs and ate off the tailgate, loving every minute.
When a rain shower pops up, though, expect to retreat to your vehicle, as one longtime fan discovered.
The line is part of the experience too. It can stretch long, especially on weekends, but it often moves faster than it looks.
One guest waited only 15 to 20 minutes behind about thirteen people. Others suggest bringing patience and using the time to chat, since meeting folks in line is half the fun.
The crowd is a cheerful mix of locals, students, families, and road-tripping barbecue hunters. It suits anyone who cares more about flavor than fancy surroundings.
If you need air conditioning and cloth napkins, this may not be your spot, but if you love honest food outdoors, you will feel right at home.
Cash Only and Prices from Another Era
Bring cash. That is the single most repeated piece of advice about B’s, and it truly matters.
The restaurant does not take credit or debit cards, and it keeps things old-school with no phone either.
Plenty of travelers learn this the hard way. One Virginia family had to drive a few minutes up the road to get cash before coming back.
Another guest, caught without any, was told by a staff member to go ahead and eat, then return with payment later. Visitors still call that moment Southern hospitality at its best.
The good news is you will not need much. Prices sit in the $1 to $10 range per person, and guests say the costs feel like a trip back to the early 2000s.
One diner paid $9 for two large sandwiches plus corn sticks. A couple got half a chicken, a big pile of chopped pork, sides, hush puppies, and refillable teas for $18.50 total.
For such generous portions of slow-smoked barbecue, that value is hard to beat anywhere in North Carolina. Just keep some bills tucked in your wallet before you go.
Planning Around a Sell-Out Schedule
Timing can make or break a visit. B’s is open Tuesday through Saturday from 9 a.m. to 2:30 p.m., and closed Sunday and Monday.
However, the official closing time is more of a suggestion.
The kitchen only cooks so much each day, and once it is gone, it is gone. Food frequently sells out well before 2:30.
One regular from the Raleigh area arrived before the 9 a.m. opening and still found a line already forming. Another couple showed up around 9:30 on a Friday and found the ribs already sold out.
For the best selection, aim to arrive close to opening, especially on Saturdays. Chicken and certain sides vanish first, so early birds get the widest choices.
A late arrival might still score a sandwich, and one lucky visitor even enjoyed being the final customer served that day.
Greenville makes an easy day trip from much of eastern North Carolina. Pair a morning barbecue run with a stroll around town, a spring drive through blooming farm country, or a stop on your way back from the coast.
Just set that alarm a little earlier than usual.
A Simple Lunch Worth the Miles
Thank goodness places like this still exist. That feeling comes up again and again from people who make the trip, and it sums up B’s nicely.
Nothing here is designed to impress at first glance. The menu is short, the building is small, and the seating is outside.
Yet guests keep calling it a bucket-list stop, a favorite food detour, and one of their top barbecue places in the whole state. A few visitors felt other nearby joints suited them better, which is fair, but even they praised the sandwich and slaw.
What makes it memorable is the full package. Whole hogs smoked overnight, a tangy vinegar sauce, crispy-skinned chicken, crunchy corn sticks, friendly staff, and a line full of people who all share the same hungry goal.
It feels like a living piece of eastern North Carolina tradition rather than just a restaurant.
So grab some cash, pick a morning this week, and point your car toward Greenville. Arrive early, be patient, and taste before you sauce.
Chances are, you will leave planning your next visit, maybe with an extra pound of barbecue riding home beside you.