The basics: Texas native John Lewis, whose resume boasts stints at Austin gamechangers La Barbecue and Franklin Barbecue, continues to shake up South Carolina's ‘cue scene by cooking some of the region’s very best brisket inside his meticulous, custom-built smokers. Pulled pork and spare ribs are a vision, however, the beef short ribs (when available), Texas hot gut sausages, and juicy turkey will keep you coming back for more..
What the pitmasters say: “Lewis Barbecue is innovation—it’s Texas mixed with the Carolinas and a hint of New Mexico,” says Shepard. “The Brisket is king there but do yourself a favor and grab some of the green chile corn pudding.” Pettitt also puts his stamp of approval on the green chile corn pudding, a mess of cheesy cornbread peppered with verdant Hatch chiles.
How to book it: Stop by for first come, first served seating and order inside, order take-out via Toast, or get nationwide shipping online.