7 North Carolina Smokehouses Where Banana Pudding Outshines The Pork

Y’all know North Carolina for its legendary barbecue, but there’s a sweet secret hiding at these smokehouses. While pitmasters slow-cook pork to perfection, they’re also whipping up banana pudding that’ll make your taste buds do a happy dance. I’ve traveled across the Tar Heel State sampling both the savory and the sweet, and discovered these seven joints where the banana pudding actually steals the spotlight from the barbecue.

1. Skylight Inn BBQ: Where Pudding Tradition Runs Deep

Nothing prepares you for the banana pudding experience at Skylight Inn in Ayden. While this James Beard Award-winning institution has been smoking whole hog since 1947, their banana pudding recipe has been quietly perfected over generations.

The pudding arrives in a simple styrofoam cup that belies the complexity within. Layers of impossibly light vanilla custard mingle with perfectly ripened bananas and those classic vanilla wafers that somehow remain crisp at the edges while melting into the pudding elsewhere.

Locals sometimes skip the barbecue altogether and head straight for dessert. As third-generation pitmaster Sam Jones once told me, “Some folks think it’s sacrilege, but I know at least three regulars who drive 40 miles just for the pudding.”

2. The Pit Authentic Barbecue: Grandma’s Recipe With A Modern Twist

Hidden behind the upscale facade of The Pit in Raleigh lies a banana pudding secret that would make any Southern grandmother proud. Though the restaurant offers a contemporary take on North Carolina barbecue traditions, their banana pudding remains gloriously old-school with one brilliant twist.

What makes this creamy concoction special is the splash of bourbon they fold into the custard. The alcohol cooks off, leaving behind caramel notes that amplify the banana flavor to heavenly heights. Each serving comes topped with a torched meringue that’s crisp on the outside and marshmallowy within.

During my last visit, I watched a table of businessmen in suits abandon their professional demeanor, scraping their dessert bowls clean with childlike enthusiasm. That’s the power of proper pudding.

3. Lexington Barbecue: The Pudding Worth Fighting Over

If you’ve ever wondered what heaven tastes like, the banana pudding at Lexington Barbecue might be your answer. This no-frills joint, locally known as “The Honey Monk,” has been serving Western-style barbecue since 1962, but their pudding has inspired a cult following all its own.

What makes their version special is the surprising lightness achieved through folding homemade whipped cream into the custard base. The result is cloud-like yet intensely flavorful. They’re also generous with the bananas – using the perfectly yellow-with-tiny-brown-spots specimens that deliver maximum sweetness.

Though I’ve witnessed actual debates break out among locals about which is better – the pork shoulder or the pudding – I’ll just say this: I’ve seen plenty of barbecue plates left with meat still on them, but I’ve never seen a pudding cup that wasn’t licked clean.

4. Sam Jones BBQ: The Pudding That Launched A Thousand Road Trips

When Sam Jones branched off from his family’s iconic Skylight Inn to open his own place in Winterville, he brought along his grandmother’s banana pudding recipe – and then made it even better. The result? A dessert so transcendent it’s become the unexpected star of his whole-hog operation.

Unlike many restaurants that use instant pudding, Sam insists on making everything from scratch daily. The vanilla custard gets extra richness from egg yolks that give it that signature golden hue. Fresh bananas are sliced just moments before assembly to prevent browning.

“My grandmother would whoop me if I cut corners,” Sam told me with a laugh when I asked about his process. The proof is in the pudding – quite literally – as weekend crowds sometimes deplete the daily batch before the dinner rush even begins.

5. McCall’s Barbecue: Where The Pudding Comes With A Side Of History

How does a barbecue joint that’s been around since 1953 still manage to surprise people? At McCall’s in Goldsboro, it’s all about their spectacular banana pudding that follows a recipe older than most of their customers. The moment that first spoonful hits your tongue, you understand why this dessert deserves its legendary status.

Unlike modern variations that rely on shortcuts, McCall’s pudding features a slow-cooked custard that develops a subtle caramelized flavor. They insist on using ripe bananas that have been allowed to develop those brown sugar notes that intensify the pudding’s depth.

Worth noting: during my visit, I watched an elderly gentleman finish his pudding, then turn to his wife and say, “That’s still exactly how my mama made it.” In North Carolina barbecue country, there’s no higher praise.

6. Sweet Lew’s BBQ: The Newcomer With Old Soul Pudding

Though Sweet Lew’s in Charlotte might be relatively new to North Carolina’s barbecue scene, their banana pudding tastes like it’s been perfected over centuries. Owner Lewis Donald brings a chef’s precision to this humble dessert, creating something that manages to be both nostalgic and innovative.

The secret lies in his custard technique, which incorporates a hint of brown butter for nuttiness and depth. He also uses multiple varieties of bananas – both standard Cavendish for texture and harder-to-find baby bananas for intense flavor.

During summer months, Lewis sometimes smokes the bananas briefly before adding them to the pudding, creating subtle notes that echo the hickory-smoked pork. This thoughtful connection between the savory and sweet sides of the menu showcases why Sweet Lew’s has quickly become a destination for dessert lovers throughout the Carolinas.

7. Midwood Smokehouse: The Pudding That Converted A Banana Hater

Confession time: I’ve never been a huge banana fan. Yet somehow, the banana pudding at Midwood Smokehouse in Charlotte made me question everything I thought I knew about my taste preferences. Their version strikes the perfect balance between sophisticated and comforting.

What distinguishes Midwood’s pudding is the textural contrast. The bottom layer features crushed vanilla wafers mixed with a touch of sea salt, creating an almost cookie-dough-like foundation. The middle layer contains perfectly ripened bananas folded into silky homemade custard, while the top showcases hand-whipped cream with just a whisper of cinnamon.

Even more impressive? The owner told me they go through over 200 pounds of bananas weekly just for pudding. When a barbecue joint invests that heavily in their dessert program, you know they’re serious about satisfying your sweet tooth.