Texas-style barbecue from El Paso pitmaster John Lewis — brisket, beef ribs, and jalapeño cheddar sausage cooked over post oak. Among the most acclaimed barbecue in South Carolina and one of the great barbecue restaurants in the American South.
Why It Belongs on the List
John Lewis brought Central Texas barbecue technique to Charleston and the city hasn't been the same since. The brisket — 16 hours over post oak — is supple and properly fatty. The beef ribs are spectacular when available. The jalapeño cheddar sausage is made in-house. Michelin Bib Gourmand. Lines form before opening on weekends; arrive early or go on a weekday.
What Stands Out
- Michelin Bib Gourmand | Central Texas technique in South Carolina
- Brisket, beef ribs, jalapeño cheddar sausage — post oak fired
- Arrive early — sells out on weekends