Pig Out BBQ in Charleston: Smoked Meats and Low-Country Sides

What Pig Out BBQ serves and where to find it

Pig Out BBQ is a casual barbecue restaurant in Charleston's upper King Street area that smokes whole hogs and briskets over hardwood and serves them with traditional Low-Country sides. The restaurant operates as a counter-service spot where you order at the front, pick up your food, and eat at picnic tables inside or on the patio. The menu centers on pulled pork, ribs, and brisket by the pound, with plates that come with two sides chosen from collard greens, mac and cheese, cornbread, beans, and coleslaw.

The space itself is deliberately unpretentious—exposed brick, casual seating, and a view into the kitchen where the smoking happens. Pig Out does not take reservations and operates on a first-come, first-served basis, which means weekend waits are common during lunch and dinner service. The restaurant is open for lunch and dinner most days, though hours vary by season.

Key Takeaways

• Pig Out BBQ smokes whole hogs and briskets daily and sells meat by the pound, with plates that include two sides from a rotating selection of Low-Country vegetables and starches.
• The restaurant is counter-service only, with no reservations, so arriving during off-peak hours (mid-afternoon or early evening on weekdays) means shorter waits.
• Sides like collard greens and mac and cheese are made fresh daily and change based on what the kitchen prepares that morning.
• The patio seating is weather-dependent, so in summer heat or winter rain, indoor picnic-table seating fills up quickly during peak times.

The smoked meats and how they're prepared

Pig Out's signature offering is whole-hog barbecue, smoked low and slow over hardwood until the meat pulls apart easily. The pulled pork comes seasoned simply—salt, pepper, and smoke—so the wood flavor and the meat's own richness come through. Brisket is also smoked whole and sliced thick, with a dark bark on the outside and a pink smoke ring visible in the cross-section. Both meats are sold by the half-pound or full pound, and you can order a plate with your choice of meat and two sides, or build a larger order to take home.

Ribs are available when the kitchen has them, usually baby back or spare ribs, and they come fall-off-the-bone tender. The restaurant does not serve sauce on the side—the meat is meant to stand on its own—though some diners bring their own or ask for vinegar-based condiments. Chicken is sometimes available as a lighter option, though pork is the focus and the draw.

Sides and what pairs with the meat

The sides at Pig Out rotate based on what the kitchen prepares each day, but collard greens, mac and cheese, cornbread, black-eyed peas, and coleslaw are the core offerings. Collard greens are cooked with smoked meat stock, giving them a savory depth that complements the pulled pork. Mac and cheese is creamy and rich, made with sharp cheddar, and serves as a starch-and-protein side that fills out a plate quickly.

Cornbread is baked fresh and comes out warm, with a slight sweetness and a tender crumb. Coleslaw is vinegar-based and tangy, cutting through the richness of the smoked meat and the heavier sides. Black-eyed peas appear seasonally and are cooked with aromatics and a touch of heat. Most diners order one hearty side (mac and cheese or beans) and one vegetable side (collards or slaw) to balance the plate.

Timing, crowds, and how to avoid long waits

Pig Out operates on a first-come, first-served basis with no reservations, so timing matters. Lunch service runs roughly from 11 a.m. to 2 p.m., and dinner from 5 p.m. to 9 p.m., though these windows shift with the season and day of the week. Weekends, especially Saturday lunch, draw lines that can stretch out the door, with waits of 30 minutes to an hour not uncommon. Weekday lunches are typically shorter, and arriving after 1:30 p.m. on a weekday usually means a 10- to 15-minute wait or less.

Early dinner, around 5 p.m. on a weekday, is often the quietest window. The restaurant does not hold your place in line if you step away, so plan to stay put once you arrive. On busy days, the kitchen can run low on certain sides or meats by late evening, so arriving earlier in service ensures full availability.

Price range and what to expect to spend

A half-pound of smoked meat with two sides costs roughly in the mid-range for Charleston barbecue—less than a sit-down restaurant, more than a food truck. A full pound of meat with two sides is a substantial meal for two people or a hearty single serving. Sides are included with the meat plate, so you are not paying separately for collards or mac and cheese. Drinks, cornbread, and desserts (if available) are ordered and paid for separately at the counter.

The restaurant accepts cash and card, though cash moves faster at the counter during busy periods. Takeout orders are packed in disposable containers and travel well, so many diners order extra to take home for dinner or the next day.

Parking and how to get there

Pig Out BBQ sits on upper King Street, a busy commercial corridor in Charleston where street parking is limited and metered. A nearby parking garage or lot is usually the fastest option, especially during lunch and dinner service. The restaurant is accessible by car, and the entrance is clearly marked from the street. Public transit options are available via CARTA buses that run along King Street, though the walk from the nearest stop is a few blocks.

The neighborhood around Pig Out includes other restaurants, shops, and galleries, so you can combine a barbecue lunch with browsing nearby if you have time. Bike parking is available outside, and the area is walkable if you are staying in nearby hotels or neighborhoods.

Dietary considerations and what to ask about

Pig Out's menu is meat-forward, and vegetarian options are limited. Sides like collard greens and black-eyed peas are cooked with meat stock, so they are not suitable for vegetarians. Cornbread and coleslaw are typically vegetarian, but you should confirm with the counter staff, as recipes can vary. The restaurant does not publish a full ingredient list, so if you have allergies or specific dietary needs, ask the staff directly before ordering.

Gluten-free diners should ask about cornbread and any sauces or seasonings used on the meats and sides. The kitchen is small and does not have a separate prep area, so cross-contamination is possible. Most of the smoked meat itself is naturally gluten-free, but confirmation from the staff is important before ordering.

Frequently Asked Questions

Do I need to make a reservation at Pig Out BBQ?

No, Pig Out operates on a first-come, first-served basis and does not take reservations. Arrive during off-peak hours—mid-afternoon on a weekday or early evening—to minimize wait times. Weekends and lunch service are typically busier.

Can I order takeout, and how long does it take?

Yes, takeout is available and packed in disposable containers. During busy periods, takeout orders may take 15 to 20 minutes after you order, since the kitchen prioritizes the line. Calling ahead is not an option, but arriving and placing your order, then stepping outside briefly, is a common approach.

What if I don't eat pork?

Brisket and chicken are available when the kitchen has them, so you have alternatives to pulled pork. However, the menu is meat-focused, and vegetarian sides are limited. Collard greens and black-eyed peas are cooked with meat stock, so ask the staff about what is suitable for your diet.

Is there outdoor seating?

Yes, Pig Out has a patio with picnic-table seating, though it is weather-dependent. In summer heat or rain, indoor seating fills up quickly. The patio is a nice option on mild days, especially if you want to eat outside and people-watch on King Street.

What are the hours, and when is it least crowded?

Hours vary by season, but Pig Out typically opens for lunch around 11 a.m. and dinner around 5 p.m. Weekday mid-afternoon (1:30 to 4 p.m.) and early evening (5 to 6 p.m.) are usually the quietest times. Weekends and Saturday lunch are the busiest.