Simply Southern Smokehouse in Charleston: Barbecue, History, and What to Order

What Simply Southern Smokehouse offers

Simply Southern Smokehouse is a barbecue restaurant in Charleston that serves slow-smoked meats, traditional sides, and regional specialties in a casual dining setting. The restaurant focuses on whole-hog and brisket smoked over wood, with a menu built around Carolina barbecue traditions rather than a fusion approach. You'll find pulled pork, ribs, brisket, and chicken alongside cornbread, collard greens, mac and cheese, and other sides that anchor a Southern meal.

The space itself reflects the casual nature of the food—this is not a white-tablecloth experience. The restaurant draws both locals and visitors looking for straightforward barbecue without pretense. Portions are generous, and the pricing sits in the moderate range for Charleston dining, making it accessible for families and groups.

Key Takeaways

• Simply Southern Smokehouse specializes in whole-hog and brisket smoked over wood, following Carolina barbecue methods rather than Texas or Kansas City styles.
• The menu includes pulled pork, ribs, brisket, and chicken paired with traditional sides like collard greens, mac and cheese, and cornbread.
• The restaurant operates as a casual dining spot with moderate pricing, suitable for families, groups, and solo diners seeking straightforward barbecue.
• The space reflects the food's unpretentious character—expect a relaxed atmosphere focused on the meal rather than decor or service formality.

The barbecue and meat selection

The centerpiece of the menu is whole-hog barbecue, a Carolina tradition where the entire pig is smoked low and slow until the meat pulls apart. This approach differs from regional styles that focus on specific cuts—the whole-hog method produces meat with varying textures and fat content depending on which part of the animal you're eating, and that variation is intentional. Simply Southern also offers brisket, which requires a different smoking technique and longer cook time, along with ribs and chicken for diners who prefer poultry or want to sample multiple proteins in one meal.

The restaurant smokes meat over wood rather than gas or electric heat, which affects both flavor and texture. Wood smoke imparts a deeper, more complex taste than other methods, though it requires more skill and attention during the cooking process. The specific wood used—typically hickory, oak, or a blend—influences the final flavor profile, and Carolina barbecue traditions favor woods that complement rather than overpower the meat.

Sides and what rounds out the meal

Barbecue restaurants in Charleston typically offer sides that reflect Lowcountry and broader Southern cooking. At Simply Southern, expect collard greens cooked with pork, mac and cheese (sometimes baked, sometimes creamed), cornbread, baked beans, and seasonal vegetables. These sides are not afterthoughts—they're cooked with the same care as the meat and often carry the restaurant's signature flavors through the use of stock, spices, or smoked ingredients.

The cornbread deserves specific mention because it's a marker of quality at barbecue restaurants. Good cornbread is moist without being dense, slightly sweet, and often baked in cast iron. It serves as both a vehicle for sauce and a palate cleanser between bites of rich, smoky meat. Collard greens cooked with smoked pork or bacon are a Charleston staple, and their presence on the menu signals that the restaurant understands regional food culture.

Sauce and flavor approach

Carolina barbecue sauces vary by region within the state. The Lowcountry and Charleston area typically favor mustard-based sauces—vinegar and mustard combined with spices and sometimes a touch of heat—rather than the tomato-heavy sauces common in other parts of the country. This sauce style complements whole-hog meat by cutting through fat without masking the smoke flavor. Some Carolina restaurants also offer a vinegar-and-pepper sauce, which is even lighter and lets the meat's natural taste dominate.

Simply Southern's approach to sauce reflects this regional tradition. The sauce is available on the side, allowing you to control how much you use. This matters because good barbecue should stand on its own—the sauce enhances rather than rescues the meat. If you're new to Carolina-style barbecue, try a bite of meat plain first, then with sauce, to understand how the flavors work together.

When to visit and what to expect

Barbecue restaurants in Charleston tend to be busiest during lunch and early dinner, particularly on weekends. Simply Southern operates during standard restaurant hours, though it's worth checking current hours before you go, as seasonal changes or special events can affect timing. The restaurant accepts both walk-ins and groups, though large parties may benefit from a call ahead to ensure the kitchen can accommodate the order size.

Parking in Charleston varies by location. If Simply Southern is in a downtown or historic district area, street parking or nearby lots are typical. If it's in a shopping center or suburban location, dedicated parking is usually available. The casual nature of the restaurant means dress code is not a concern—come as you are.

How Simply Southern fits into Charleston's barbecue landscape

Charleston has several barbecue restaurants, each with its own approach and regional influences. Some lean toward Lowcountry traditions, others incorporate techniques from other parts of the South, and a few experiment with fusion or modern interpretations. Simply Southern positions itself as a straightforward Carolina barbecue restaurant, which means the focus is on technique and ingredient quality rather than novelty or presentation.

This approach appeals to diners who want to understand what Carolina barbecue actually is—how it differs from Texas brisket joints or Kansas City rib houses, and why the regional style developed the way it did. The restaurant serves as both a meal and a small education in Lowcountry food culture, which is part of what makes barbecue restaurants valuable in a city with deep culinary history.

Frequently Asked Questions

What's the difference between whole-hog barbecue and brisket?

Whole-hog barbecue uses the entire pig, producing meat with varying textures and fat content depending on which part you eat. Brisket is a single cut from the cow's chest that requires a longer cook time and produces a different texture. Both are smoked, but the cooking time, temperature, and final result differ significantly. Carolina traditionally favors whole-hog; brisket is more common in Texas.

Is the sauce included with the meat, or do I order it separately?

Sauce is typically available on the side at barbecue restaurants, allowing you to control how much you use. This is standard practice because good barbecue should taste good without sauce. You can ask for sauce on the side or mixed in—most restaurants accommodate either preference.

Are there vegetarian or non-meat options?

Barbecue restaurants center their menus around smoked meat, so vegetarian options are usually limited to sides like collard greens, mac and cheese, cornbread, and baked beans. If you have dietary restrictions, call ahead to ask what sides are available and how they're prepared, since some may contain meat stock or bacon.

How much should I expect to spend?

Barbecue in Charleston typically costs less than fine dining but more than fast food. A plate with meat and two or three sides usually runs in the moderate range. Prices vary by portion size and meat selection—brisket may cost more than pulled pork. Calling ahead or checking the website gives you a sense of current pricing.

Can I order for a large group or event?

Most barbecue restaurants accommodate groups and catering orders, though advance notice helps the kitchen prepare. Call the restaurant directly to discuss group size, date, and any special requests. They can usually provide pricing for bulk orders and may offer family-style platters or boxed meals for events.