Big Boys Original Smokehouse in Summerville — Whole Hog Barbecue and Sides

What Big Boys Original Smokehouse serves

Big Boys Original Smokehouse in Summerville specializes in whole-hog barbecue cooked low and slow over hickory wood. The restaurant smokes pork shoulder, ribs, brisket, and chicken, then pulls or slices the meat to order. Sides include collard greens, mac and cheese, cornbread, and baked beans — the kind that anchor a traditional barbecue plate.

The menu keeps to barbecue fundamentals without heavy experimentation. You order by the pound for meat, choose your sides, and eat at picnic tables or take food home. Sauce comes on the side, letting you taste the smoke first. The operation runs from a modest storefront on Main Street, the kind of place where the owner is often working the pit.

Key Takeaways

• Big Boys smokes whole hogs and other meats over hickory wood, with meat sold by the pound and cooked fresh to order.
• The restaurant sits on Main Street in Summerville, a town about 20 miles northwest of Charleston with easy parking and a walkable downtown.
• Hours and daily specials vary by season, so calling ahead before a visit prevents disappointment if the pit is closed or a particular meat has sold out.
• The space is casual — picnic tables and counter service — so expect a working barbecue restaurant rather than table service or tablecloths.

Location and how to get there

Big Boys Original Smokehouse operates on Main Street in downtown Summerville, the county seat of Dorchester County. Summerville sits about 20 miles northwest of Charleston, roughly 30 to 40 minutes by car depending on traffic. From Charleston, take US 17 North toward Goose Creek, then follow signs into Summerville's downtown core.

Parking is street-side or in small lots near the restaurant — typical for a downtown location. The area is walkable, so if you arrive early or want to browse nearby shops and other restaurants while you wait, the downtown has enough foot traffic to make that practical. Summerville's Main Street has been revitalized over the past decade, so the neighborhood around the smokehouse is more polished than the rural barbecue shacks you might find further inland.

What to order and what to expect

Whole-hog barbecue means the meat comes from the entire pig — shoulder, ribs, and belly — all cooked together in the smoker. The result is a mix of textures: some pieces are tender and pull apart, others have a slight chew. You order by the pound, and the staff will ask how you want it sliced or pulled. A half-pound makes a light lunch; a pound or more is a full meal with sides.

Ribs are sold separately and come in racks. Brisket, when available, is sliced thick. Chicken is usually halves or quarters. All meats come with your choice of two or three sides — collard greens, mac and cheese, cornbread, baked beans, or whatever else is on the day's list. The sauce is vinegar-based and tangy, typical of South Carolina low-country barbecue, but it stays on the side so you control how much you use.

The restaurant does not serve alcohol, and the seating is communal picnic tables. This is a working pit stop, not a destination for a long sit-down meal. Most people eat and leave, or take their order home. If you are planning a family gathering or party, call ahead to ask about bulk orders — many smokehouse operations will prepare large quantities if you give them notice.

Hours, seasons, and what changes

Barbecue restaurants often close on Mondays or Tuesdays, and hours shift with the seasons. Summer may bring longer hours and more consistent daily service; winter sometimes means reduced hours or days when the pit is not running. The best way to confirm Big Boys is open before you drive out is to call ahead. A quick phone call also tells you whether a specific meat — brisket, for instance — is available that day, since pits do not always have everything smoking.

Holidays can affect hours as well. If you are planning a trip around a specific date, a phone call or a check of their social media page (if they maintain one) will save you a wasted trip. Many South Carolina smokehouse operations post updates on Facebook when they close early or run out of meat.

Summerville's place in South Carolina barbecue

Summerville is not as famous for barbecue as places like Lexington or Beaufort, but the town sits in the low-country tradition where whole-hog smoking and vinegar-based sauce dominate. The area's barbecue reflects Charleston's influence — a mix of African American pit-master traditions and low-country coastal culture. Big Boys fits that lineage: simple, meat-forward, and rooted in technique rather than novelty.

The town itself has grown as a suburb of Charleston over the past 20 years, but Main Street has preserved its small-town character. That mix — a working barbecue pit in a revitalized downtown — is what draws both locals and visitors. You are eating in a place where the pit has been running for years, not a new concept restaurant trying barbecue as a trend.

What to bring and what to know

Bring cash if you prefer it; many smaller smokehouse operations still run cash-heavy, though most now take cards. Napkins are essential — whole-hog barbecue is messy by design. If you are eating at the picnic tables, the restaurant usually provides them, but bringing your own is never wrong.

The space can get crowded during lunch hours, especially on weekends. If you want a quieter experience or shorter wait, aim for mid-afternoon or early evening. The restaurant does not take reservations, so it is first-come, first-served. If you are ordering a large quantity for a party or event, calling ahead to place a bulk order is the way to go — that guarantees your meat will be ready and gives the pit crew time to prepare.

Frequently Asked Questions

Can I order Big Boys barbecue for catering or a large party?

Many smokehouse operations will prepare large orders if you call ahead with a date and headcount. Contact the restaurant directly to discuss what they can provide, how much notice they need, and whether they deliver or if you pick up. Bulk orders often come at a per-pound rate, and the restaurant can advise on quantities for your group size.

What is the difference between whole-hog and shoulder barbecue?

Whole-hog means the entire pig is smoked together, giving you a mix of meat from different parts — some tender, some with more chew. Shoulder barbecue uses only the front shoulder, which is more uniform in texture. Big Boys smokes whole hogs, so you get that variety in every order.

Do I need to make a reservation?

No — Big Boys operates on a first-come, first-served basis. However, if you are ordering a large quantity or want to may provide a specific meat is available, calling ahead is a good idea. For regular lunch or dinner visits, just show up and order at the counter.

Is there anything vegetarian on the menu?

The sides — collard greens, mac and cheese, cornbread, and baked beans — can form a vegetarian meal, though some sides may be cooked with meat stock or lard. Ask the staff which sides are vegetarian or vegan before ordering if that matters to you.

How far is Big Boys from Charleston?

Big Boys sits in downtown Summerville, about 20 miles northwest of Charleston — roughly 30 to 40 minutes by car depending on traffic and which part of Charleston you are starting from. It is a reasonable day trip if you are visiting the Charleston area and want to explore barbecue outside the city.