Henry's Smokehouse

Henry's runs open barbecue pits the old way: hickory logs, low temperatures, and the kind of patience most kitchens abandoned decades ago. Pork butts spend twelve hours over the coals; ribs go eight or more. Everything that comes off the pit is hand-pulled — no machine shred, no shortcuts. The specialities here are pork butt and ribs, both cooked slow enough that the smoke does what it's supposed to do.

It's the quiet work of keeping a pit at the right temperature long enough to matter, and Henry's has been doing it on Wade Hampton Boulevard long enough that the method doesn't need explaining. Hickory, time, and a pit that stays where it should — that's the recipe. The rest takes care of itself.