Noble Smoke

Worth the Wait

25 Years in the Making

For 25 years, Chef Jim Noble chased his dream of making barbecue all over the South, crisscrossing the Carolinas, traveling to Texas twice, and sampling ribs and pork sandwiches everywhere in between. Off the road, he'd get lost in books and cookbooks, reading up on a tradition that is nothing short of personal to pitmasters and diners alike.

The opening of Noble Smoke marks the end of this long journey. It's a tribute to the legendary pitmasters that made (and sometimes broke) the rules. It's a heartfelt demonstration of Noble's longtime love for smoked meats. Most of all, it's a place to relax Southern-style and enjoy some great barbecue with friends.

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The Blueprint

You can't miss us; we're 11,000 square feet of barbecue and beer at the corner of Freedom Drive and Berryhill Road. Almost 2,000 of that belongs to the smokehouse, where we keep 6 custom-built offset smokers and 2 traditional Carolina masonry pits to cook all our meat. The main building was built in 1953 by the WH Transit as a maintenance facility for trucks, gifting us with soaring ceilings and 20-foot garage bays that flood the dining room with light (and plenty of parking). To the right of the dining room is a full-length bar, and to the right of that is the Suffolk Punch blendery and event space.

And that's just the inside...