Right at the edge of Raleigh, a Texas-trained pitmaster brought his Puerto Rican roots and championship skills to a small North Carolina town.
The result?
Lines that snake around the building before the doors even open, Michelin recognition, and barbecue so exceptional that diners drive from neighboring states just to taste what champion pitmaster Christopher Prieto creates daily over wood-fired pits.
How Prime Barbecue won North Carolina hearts
When Christopher Prieto opened Prime Barbecue in May 2020, the timing couldn’t have been worse.
COVID-19 lockdowns meant nobody could experience the 8,000-square-foot building he’d spent two years and two days constructing.
But Prieto didn’t panic.
Instead, he hand-wrote thank-you notes in every takeout bag, transforming a crisis into an opportunity to build genuine connections with his community.
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That personal touch became the foundation of something extraordinary.
Years before opening his restaurant, Prieto traveled the competitive barbecue circuit, racking up nine Grand Championships and cooking his way into the Kansas City Royal Invitational before he was even 30 years old. 🔥
He studied under legendary pitmasters across America, appeared on Food Network’s “BBQ Brawl” and “Chopped: Grill Masters,” and wrote “The Ultimate Book of BBQ” before bringing all that knowledge home to Knightdale.
What makes Prime Barbecue different isn’t just Prieto’s impressive résumé.
It’s how he fuses three distinct barbecue traditions into something uniquely his own.
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Texas-style brisket meets North Carolina pulled pork alongside Puerto Rican-inspired dishes like his Saturday-only chopped whole hog lechón, which reimagines his family’s traditional spit-roasted pig by butterflying it and cooking it over coals.
His mother taught him the value of serving others without complaint, while his father introduced him to Texas barbecue and instilled the precision of taking detailed notes about every cook.
By age 13, Prieto had already designed his dream restaurant on paper—a drawing that still hangs in his office today and matches Prime Barbecue’s current layout almost exactly.
The community responded to this dedication with overwhelming enthusiasm.
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People started arriving 30 minutes before opening time, willing to wait an hour or more for a taste of what many consider the finest barbecue in the Triangle area.
Prieto doesn’t see these lines as an inconvenience—he views them as community-building spaces where guests meet, chat, and share their love of great food.
The recognition followed naturally.
Southern Living named Prime Barbecue one of the best new barbecue joints in the South.
Texas Monthly acknowledged it as some of the best Texas-style barbecue found outside of Texas—high praise from the state that takes its barbecue more seriously than just about anywhere.
In November 2024, the Michelin Guide awarded Prime Barbecue a Bib Gourmand distinction, recognizing exceptional quality and great value.
Then came the 2025 James Beard Award semifinalist nomination for Best Chef: Southeast—Prieto’s first nomination from the culinary world’s most prestigious awards.
“I’m humbled and overjoyed to be recognized,” Prieto said.
“I’ve dedicated my life to the craft of barbecue, and through it, have found so many meaningful ways to serve my Knightdale community and tell my story.”
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But perhaps the most telling sign of Prime Barbecue’s impact comes from the guest testimonials.
Visitors regularly report that even their most discerning guests—Southerners who grew up on traditional barbecue, world travelers, and picky kids alike—rave about every single dish.
Young but well-trained from a customer service perspective, they genuinely enjoy serving the food.
Prieto even employs a full-time staff counselor and hired a youth pastor-turned-server trained to read body language, ensuring every element focuses on making guests feel valued and cared for.
“We have to live beyond the tray,” Prieto explains.
“How can we look at that customer and not care for them in the same way they care for us?”
This philosophy of service extends beyond the dining room.
Prime Barbecue’s devotion to veterans and first responders has earned community appreciation, while Prieto’s openness about his craft—offering barbecue classes both in-person and virtually—demonstrates his commitment to elevating the entire barbecue community, not just his own restaurant. 🙌
The wood-fired cooking process runs 24 hours a day, six days a week, with a real human being watching and crafting the barbecue the entire time.
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This dedication to the slow process means that when they run out of food, they close for the day—a practice that might frustrate some restaurants but only adds to Prime Barbecue’s mystique and ensures every guest receives the absolute best product.
From standing in line to that first bite of perfectly-smoked brisket, Prime Barbecue offers an experience that transcends typical dining.
It’s become a destination where food, culture, and community converge—exactly what Prieto envisioned when he drew those plans as a teenager.
Knightdale didn’t just get a barbecue restaurant.
The town gained a gathering place, a source of pride, and a reason for people across the Southeast to make the pilgrimage to this small North Carolina community.
Food Highlights
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• Beef Brisket (Lean or Fatty): This Texas-style brisket features a gorgeous bark with a perfect pepper crust that delivers incredible smoky flavor in every bite. The lean cut stays remarkably moist without being fatty, while the fatty option practically melts in your mouth with just the right amount of tug.
• Pork Ribs: These perfectly-seasoned spare ribs are glazed just enough to add sweetness without being too sticky, cooked so expertly that you can get a clean bite while the meat also pulls easily from the bone. The ribs are fall-off-the-bone tender with amazing smoky flavor, proving that Prieto’s competition barbecue skills translate beautifully to the restaurant setting.
• House-Made Sausage (Pimento Cheese Jalapeño): This standout sausage features a plump link that snaps in the casing with pungent, smoky flavor and a perfect blend of creamy pimento cheese and spicy jalapeño that creates an unforgettable taste. The sausage is made in-house using prime-graded meats, showcasing Prieto’s commitment to quality ingredients and creative flavor combinations that honor both Texas and Southern traditions.
• Burnt Ends (Friday Special): These tender, caramelized cubes of smoky perfection are worth arriving early for, as they sell out quickly every Friday when they’re offered as a daily special. The burnt ends come glazed in Prime’s signature sauce, though some customers note they’re so flavorful they might be even better without it, representing the ultimate expression of low-and-slow barbecue technique.
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• Chopped Whole Hog Lechón (Saturday Special): This Puerto Rican-Carolina fusion dish only appears on Saturdays and represents Prieto’s cultural heritage beautifully, featuring a whole butterflied hog cooked over coals rather than the traditional spit-roasting method. The meat is incredibly juicy and flavorful with bright, complex seasonings that honor Prieto’s mother’s Puerto Rican cooking traditions while incorporating Carolina barbecue techniques into something completely unique.
• The Full Nelson Sandwich: Named after Prieto’s father, this gargantuan creation stacks deboned beef ribs, a whole link of house-made sausage, and a quarter-pound of hand-chopped pulled pork on a double-sided toasted potato bun. Topped with barbecue sauce, coleslaw, pickled onions, and more sauce to ensure penetration throughout, the sandwich comes with the beef rib bone leaning against it so diners can nibble the remaining meat—a presentation that’s both impressive and practical.
Atmosphere
Prime Barbecue’s 8,000-square-foot space feels modern yet maintains that authentic barbecue joint vibe that makes guests feel immediately welcome.
The restaurant features both indoor and outdoor seating with a covered patio and play area that makes it perfect for families during warmer months.
As guests wait in line, they can check out the wall menu while grabbing a cold beverage from bins full of crushed ice, soda bottles, and beers.
The walls showcase articles and accolades highlighting Prieto’s pitmaster expertise, telling the story of his journey from competitive barbecue to this permanent home.
When guests turn the corner toward the prep area, they might get lucky and receive a preview taste of the meats—some have scored juicy chunks of brisket right at the counter while ordering!
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The open kitchen concept allows diners to watch the friendly staff assemble their plates with obvious pride and genuine enjoyment.
After finishing their meal, guests can head to the patio and check out the impressive array of smokers and equipment used to create all this delicious meat, with tours available when staff aren’t too busy.
The entire back smoking area stays clean as a whistle—a good sign of a well-run operation.
Men’s restrooms even stock floss picks and breath mints, a thoughtful detail that every barbecue restaurant should adopt.
Bottom Line
Prime Barbecue delivers an unforgettable experience that justifies every minute of the wait, combining world-class barbecue with genuine hospitality and a commitment to community that makes every visit feel special.
Address: 403 Knightdale Station Run, Knightdale, NC 27545
📞 (919) 373-8067
🕔 Open Tue-Sat, 11 AM until sold out (closed Sun-Mon)