This Excellent Rural North Carolina Joint Changed My BBQ Preconceptions

Morris Barbeque in Hookerton blew my mind. Plus: Chuck’s Country Smokehouse's inspirational story, Pork Chops with Dijon Cream recipe, and much more.

A few times a year, I visit Eastern North Carolina to see my in-laws. While there, I naturally try to stop at a few barbecue joints to see what’s happening in the state’s barbecue scene. I’ve had the pleasure of trying some of the best NC BBQ joints during the past few years.

One of my favorite recent visits was to Morris Barbeque in the small town of Hookerton. It’s a modest joint on a sleepy two-lane road serving only BBQ pork, sides, and desserts to go — and only on Saturdays. It feels like a true throwback to decades past, with family and friends coming together once a week to feed the community.

William Morris, Jr. chops the ham and shoulder meat together every Saturday at Morris Barbeque.

I’ve visited Morris Barbeque twice to date, and the food and the friendliness have blown me away each time. I tried the flavorful pork sandwich and well-seasoned ribs on my first visit but couldn’t stay long. I had such a good visit that I decided to go back and spend more time learning about the joint and its history.

Ryan Godley, Ashley Godley, and William Morris, Jr. run the show at Morris Barbeque.

The restaurant’s roots date back to 1931 when Willie McKinley Morris began selling barbecue on the streets of Hookerton using a mule and cart. The first Morris found some success in cooking hogs and running a store during the Great Depression; decades later, he opened his namesake restaurant in 1956.

Willie Morris’ family carries on his legacy today. The owner now is Willie’s grandson, William Morris, Jr., who was born the same year the restaurant opened, ensuring he’d be forever tied to barbecue. His daughter Ashley is the next generation of the Morris tribe, and one day, she and her husband Ryan will take over the joint.