Easton Barbecue Co.

“A Buxton Hall alum's offset smoke by Hollywood's lone traffic light”

Easton Barbecue Co. opened quietly in the fall of 2024 in a low gray building on Highway 162, out where Charleston thins toward Edisto Island. Pitmaster Joel Easton left health care to apprentice at Asheville's Buxton Hall Barbecue, then carried that whole-hog, hash-and-rice schooling south. He cooks on an 84-inch Lang offset, and the shop already drew a Post and Courier line naming it South Carolina's next standout — rare praise for a months-old rural pit. What makes it worth the drive is the bridge it builds. Offset-smoked, Texas-style brisket comes out beside old-school Lowcountry hash, backbone, and rice, and all four South Carolina sauce styles sit on the table so you can argue mustard versus vinegar over your own plate. The Colonel and the brisket smashburger are the crowd-pullers, the spare ribs the sleeper. This is a young pit fluent in two traditions rather than picking a side.