Travelling by campervan lets you savour it all at your own pace, rolling from Texas to the Carolinas along what’s affectionately known as the BBQ Belt. Each region has its own way of doing things, from beef brisket slow-cooked over oak to tangy vinegar-based pulled pork. Bring your appetite, and a few napkins, because this is one road trip that’s best done hungry.
Texas: Where Brisket is King
Start your journey deep in Texas, where barbecue is practically a religion. In Austin, follow the queues to Franklin Barbecue for legendary beef brisket so tender it barely needs a knife. For a more local experience, head south to Lockhart, often called the “Barbecue Capital of Texas”, where places like Kreuz Market and Black’s Barbecue have been serving pit-smoked perfection for over a century.
Stay nearby at McKinney Falls State Park or the Austin East KOA, where you can enjoy a quiet evening after a long day of taste testing.
Louisiana: Smoke Meets Spice
From Texas, make your way east into Louisiana, where barbecue meets Creole flair. In Baton Rouge and Lafayette, you’ll find ribs glazed in spicy sauces and smoked sausage served with a side of gumbo or cornbread.
New Orleans adds its own rhythm to the mix. You may come for the jazz and architecture, but you’ll stay for the food, think barbecue shrimp po’boys, smoked alligator sausage and melt-in-your-mouth pulled pork sandwiches. Camp nearby at Bayou Segnette State Park for easy access to both the city and the quieter bayous.
Mississippi: The Hidden Gem
Crossing into Mississippi, things slow down, both in pace and in cooking style. Barbecue here is often smoky, sweet and served with a side of blues music. Visit The Shed in Ocean Springs for an unpretentious, award-winning meal complete with live tunes and a welcoming local crowd.
For somewhere peaceful to stay, try Shepard State Park or Buccaneer State Park, both offering scenic campsites close to the Gulf Coast.
Tennessee: Home of Memphis Ribs
Next stop is Tennessee, where Memphis is famous for its ribs, slow-cooked until the meat falls cleanly from the bone. You can choose between “dry” ribs, dusted with spice rub, or “wet” ribs, basted in rich, sticky sauce. Either way, you’ll need plenty of serviettes.
Pop into Central BBQ or the historic Rendezvous downtown, then wander Beale Street for live blues and a walk through music history. Overnight at T. O. Fuller State Park, only a short drive from the city centre.
North Carolina: Pulled Pork Heaven
Head east to North Carolina, where the talk of the table is pulled pork. Every town seems to have its own definition of what makes the “perfect” sandwich, but the real debate lies in the sauce; vinegar-based in the east, tomato in the west.
Stop at Lexington Barbecue for a true local experience, or at Sam Jones BBQ in Winterville for something more modern yet deeply traditional. Campsites such as Jordan Lake State Recreation Area offer beautiful lakeside views and excellent facilities.
South Carolina: A Golden Finish
Finish your journey in South Carolina, where the sauce takes on a distinctive mustard base, sweet, tangy and unique to the region. Sample it at Maurice’s Piggie Park in Columbia or Melvin’s BBQ in Charleston, both local institutions.
Take a stroll through Charleston’s cobbled streets or relax by the waterfront before settling in at James Island County Park for your final night under the southern stars.
Best Time to Go: Spring and autumn bring pleasant weather and fewer crowds, perfect for slow, scenic driving and outdoor eating.
Driving Tip: Keep your food stops flexible. The best barbecue is often found where the smoke hangs thick in the air and the queue is full of locals.
Rental Tip: Compare campervan hire options across Texas and the southern states with Campervan Rental Guide to find the best rates, inclusions and one-way routes for your American road trip.
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