Big Sarge's Double Barrel BBQ: Smoked Meat and Sides from a South Carolina Food Truck

What Big Sarge's serves and where to find them

Big Sarge's Double Barrel BBQ is a food truck that serves smoked meats, sides, and sandwiches across South Carolina. The truck specializes in traditional barbecue — brisket, pulled pork, ribs, and chicken — cooked low and slow in a barrel smoker. Sides include mac and cheese, collard greens, baked beans, and cornbread. Most orders come as plates with meat and two sides, or as sandwiches.

The truck operates from different locations throughout the week and posts its schedule on social media. You can find Big Sarge's at farmers markets, community events, and regular stops in neighborhoods across the state. The best way to know where they'll be on any given day is to check their Facebook or Instagram account, where they announce their location and hours.

Pricing is typical for barbecue food trucks — plates run between $12 and $18 depending on the meat and portion size, and sandwiches are usually $8 to $12. They accept cash and card payments. Portions are generous, and the truck is known for using quality meat and taking time with the smoking process rather than rushing orders.

Key Takeaways

• Big Sarge's serves traditional smoked barbecue — brisket, pulled pork, ribs, and chicken — cooked in a barrel smoker.
• The truck moves to different locations throughout the week, so check their social media to find their current stop before you go.
• Plates come with meat and two sides for $12 to $18, and sandwiches run $8 to $12.
• They accept both cash and card, and portions are large enough for a full meal or leftovers.

The barbecue and smoking method

Big Sarge's uses a barrel smoker, which is a traditional method that produces the deep, smoky flavor associated with Carolina barbecue. The barrel smoker burns wood — usually hickory or oak — at a low temperature over many hours. This slow cooking breaks down the fat and connective tissue in the meat, making it tender and flavorful. The process takes time: brisket and pork shoulder can smoke for 12 to 16 hours before they're ready to serve.

The pulled pork is a signature item — it shreds easily and absorbs the smoke flavor throughout. The ribs come out tender enough to pull from the bone without much effort. Brisket is sliced thick and has a dark, flavorful bark on the outside from the smoke and rub. Chicken is less common at barbecue trucks but Big Sarge's offers it for people who want something lighter than pork or beef.

Sauce is available but not necessary — the meat is seasoned and smoked well enough to stand on its own. Many customers eat it plain or with just a light sauce on the side. The sides are made fresh and change based on what's available, though collard greens and mac and cheese are regular offerings.

Finding Big Sarge's current location

The truck does not have a permanent location, so you need to check their schedule before heading out. Their Facebook page and Instagram account are updated regularly with the day's stop and hours. They typically post their location the night before or early in the morning.

Common stops include farmers markets in Columbia, Charleston, and Greenville, as well as community events and neighborhood gatherings. During warmer months, they're out more frequently. Winter months may have fewer stops, so check ahead if you're planning a trip during fall or early spring.

If you follow them on social media, you'll get notifications when they post their schedule. Some customers text or call ahead to reserve a plate, especially if they want a specific meat or a large order. Check their social media for a phone number if you want to place an order before arriving.

What to expect when you order

Orders are taken at the truck window. You tell the person working what meat you want, choose your two sides, and they plate it up while you wait. The process usually takes 5 to 10 minutes depending on how busy they are. During peak times at events or farmers markets, there can be a line, so plan for a short wait.

Plates come in a disposable container with plastic utensils. If you're eating at the location, some events have picnic tables or seating nearby, but Big Sarge's is a food truck, so there's no indoor dining. Many people take their order to a nearby park or eat in their car.

Portions are large — a plate with meat and two sides is usually enough for a full meal, and many people have leftovers. If you're very hungry, you can order extra sides or get a second meat on your plate for an additional charge.

Barbecue styles and South Carolina tradition

South Carolina has several regional barbecue styles, and Big Sarge's follows the Midlands tradition — whole hog or pork-focused, with a thin, vinegar-based sauce. The Lowcountry style uses mustard-based sauce, and the Pee Dee region uses a thicker, tomato-based sauce. Big Sarge's approach is closer to the traditional Midlands method, which emphasizes the meat and smoke over heavy sauce.

Barrel smokers are common in South Carolina because they're efficient, portable, and produce consistent results. Food trucks use them because they can be transported and set up at different locations. The barrel design allows smoke to circulate evenly around the meat, which is why barrel-smoked barbecue has a reputation for quality.

Supporting local food trucks like Big Sarge's means supporting small business owners who often source meat locally and cook to order rather than mass-producing. The time investment in smoking meat properly is significant, which is why food truck barbecue often tastes better than chain restaurant versions.

Dietary considerations and customization

If you have dietary restrictions, ask what's available when you order. Vegetarian options are limited at a barbecue truck — sides like mac and cheese, collard greens, and baked beans can work, but the menu is meat-focused. Some people order a plate of sides only, which is usually possible if you ask.

Gluten-free diners should ask about the sides and any sauces or rubs that might contain gluten. Collard greens and baked beans are often safe, but preparation methods vary. The staff can tell you which items are safe for your needs.

Portion sizes are large, so if you're not very hungry, you can order a sandwich instead of a plate, or split a plate with someone else. Most food trucks are flexible about customization if you ask politely.

Frequently Asked Questions

How do I know where Big Sarge's will be tomorrow?

Check their Facebook or Instagram account — they post their location and hours the night before or early in the morning. Following them on social media is the most reliable way to stay updated. Some customers also call ahead to confirm the location and place an order.

Can I order ahead or reserve a plate?

Check their social media for a phone number to call. Many food truck customers place orders ahead, especially if they want a large quantity or a specific meat. This helps the truck prepare and means your order is ready when you arrive.

What's the difference between the pulled pork and brisket?

Pulled pork comes from the shoulder and shreds easily — it's tender and absorbs smoke flavor well. Brisket comes from the chest and is sliced thick — it has a firmer texture and a dark, flavorful crust from the smoke. Both are smoked for many hours, but the cut and texture are different.

Do they have vegetarian options?

The menu is meat-focused, but you can order a plate of sides only — mac and cheese, collard greens, baked beans, and cornbread are usually available. Ask what's available that day, and the staff can tell you which sides work for your needs.

What payment methods do they take?

Big Sarge's takes both cash and card. Check their social media to confirm current payment options, as some food trucks update their methods seasonally or based on events.