The Smokin' Pig

From the extraordinary BBQ to the eclectic decor, The Smokin Pig has established itself as the go-to smokehouse for melt-in-your-mouth smoked meats and fixins' on Game Day or Every Day!

Exclusive Photography: FishEye Studios, Greenville, SC

Featured
The Smokin Pig’s humble beginnings in 2009 of nine tables has transformed itself into a 155 seats at the Pendleton location. A separate to-go trailer and two additional smokehouses are now in Easley and Williamston.

The Smokin Pig’s humble beginnings in 2009 of nine tables has transformed itself into a 155 seats at the Pendleton location. A separate to-go trailer and two additional smokehouses are now in Easley and Williamston.

The_Smokin_Pig_1381.jpg
Pair the crisp Fried Okra or Spicy Jalapeno Cheese Grits with your choice of slaw, rotisserie-smoked meats, or, better yet, order the combo of pork, brisket and ribs. Feel free to add a serving of fresh made slaw and a seasonal cobbler. your mouth a

Pair the crisp Fried Okra or Spicy Jalapeno Cheese Grits with your choice of slaw, rotisserie-smoked meats, or, better yet, order the combo of pork, brisket and ribs. Feel free to add a serving of fresh made slaw and a seasonal cobbler. your mouth and tummy are going to thank you!

The_Smokin_Pig_1398.jpg
Having the ‘Best Butts in Town’ calls for constant expansion and change. “We aren’t adding on to gain more customers, we are adding on because we have more customers,” explains Stephen, General Manager. 

Having the ‘Best Butts in Town’ calls for constant expansion and change. “We aren’t adding on to gain more customers, we are adding on because we have more customers,” explains Stephen, General Manager. 

The_Smokin_Pig_1412.jpg
Each Monday begins a new smoking week for General Manager Stephen and Rib Master. Together, they will prep and smoke 4 tons of meat and hand mix each of The Smokin Pigs’ signature BBQ sauces. The owner, Barry Deavers, still splits the oak and hickor

Each Monday begins a new smoking week for General Manager Stephen and Rib Master. Together, they will prep and smoke 4 tons of meat and hand mix each of The Smokin Pigs’ signature BBQ sauces. The owner, Barry Deavers, still splits the oak and hickory wood used in the smoker by hand. It takes the team three days of prep to be open Thursday through Saturday. Each glorious rotation in the smoker is worth every minute.

The_Smokin_Pig_1424.jpg
The_Smokin_Pig_1437.jpg
Everything on the menu at The Smokin Pig, from the hand-mixed sauces to the sweet banana pudding, is put together with love for the customer and love of good food.

Everything on the menu at The Smokin Pig, from the hand-mixed sauces to the sweet banana pudding, is put together with love for the customer and love of good food.

The_Smokin_Pig_1530.jpg
Barry Deavers could not foresee the tradition he would start by signing this post on opening day. From that first marker moniker sprang thousands of satisfied diners’ own well wishes and signatures, each proud to have experienced The Smokin Pig and

Barry Deavers could not foresee the tradition he would start by signing this post on opening day. From that first marker moniker sprang thousands of satisfied diners’ own well wishes and signatures, each proud to have experienced The Smokin Pig and counting down the days until they return.

 

The_Smokin_Pig_1534.jpg
The_Smokin_Pig_1446.jpg
Some afternoons the line at The Smokin Pig wraps around the building. But who says waiting should be boring? From shaded seating areas to games of corn hole and tether ball, there is plenty of fun to be had as your anticipation grows.   

Some afternoons the line at The Smokin Pig wraps around the building. But who says waiting should be boring? From shaded seating areas to games of corn hole and tether ball, there is plenty of fun to be had as your anticipation grows. 

 

Whether it’s a to-go game day tailgate package or an end of the work week celebratory lunch platter, The Smokin Pig has defined BBQ in the Upstate. It is no joke that they have ‘The Best Butts In Town.’ In fact, that is a humble description of what

Whether it’s a to-go game day tailgate package or an end of the work week celebratory lunch platter, The Smokin Pig has defined BBQ in the Upstate. It is no joke that they have ‘The Best Butts In Town.’ In fact, that is a humble description of what The Smokin Pig serves: Fantastic BBQ, and superb sides. Every one of your senses will be pleased! 

Writer: Jamie Rose Lewis

6630 Clemson Blvd, Pendleton, SC 29670
701 S Pendleton St, Easley, SC 29640
Thursday - Saturday 11am-9pm
 (864) 442-5074

The Smokin' Pig

Sarah Tate