Charleston Is America’s Vital New Barbecue Destination
Two pitmasters bring transcendent brisket and whole-hog to the Lowcountry
At Lewis Barbecue, I gaze down at my lunch of blackened brisket spread over grease-stained butcher paper, and my brain says: Austin. But the milky coastal sky, along with the humidity and the salt hanging in the air, remind me where I actually am: Charleston. Any sense of geography blurs as I rip into the clods of meat like a starved lion.
Soon I’m at Rodney Scott’s BBQ a half-mile away, hovering over a pile of pork and huffing the traces of smoke it’s absorbed. The strands were pulled and