No fuss, no muss. They focus on the pork, not the decor.
Grady's does off-site BBQ as well. Just call, and they'll bring the pig to you.
Where Are We?
Grady's is quite literally in the middle of nowhere. Not really any other buildings in sight. It can take a bit of finding.
Grady's also had the best chicken of the bunch. The skin wasn't crisp, but the meat was plenty juicy (all of the other chicken we tried was dreadfully overcooked) with a nice smoky tinge to it.
Want to know how good a BBQ joint is going to be just by looking at it? If you see this, that's a good sign.
Note that it's 10:30 AM and there's already a line of people ordering full plates of barbecue. Pork starts early in North Carolina.
It was impressively smoky and crisp, but the meat was hopelessly dry. Chicken isn't really made to be barbecued...
There's some indoor seating at B's, but you're better off grabbing a space at one of the picnic tables out back. That is, when it's not 108°F out.
They've got four smokers running every day at B's in a shed out back.
Pork by the Pound
Barbecue and sides come by the pint or the quart. Wilber's stuff tends to be very sweet and vinegary (cole slaw and potato salad included) and their pork was definitely the most highly seasoned of the bunch, with a ton of vinegar and pepper, though there's still plenty of pork and a hint of smokiness that shines through.
Wander on back behind the fence at the back of Wilber's and you'll find... yep. A big ol' pile of wood.