Tennessee-based barbecue empire Martin’s Bar-B-Que Joint opens today at 11 a.m. on James Island. Pitmaster Pat Martin and his whole hog operation started in Nolensville, TN, in 2006, and now they will bring those smoked meats to the former Sermet’s Southernterranean Cuisine-Bar at 1622 Highland Avenue.
Martin’s serves whole hog Western Tennessee-style barbecue. The pigs are a bit larger than typical South Carolina barbecue, and they are smoked with hickory wood at a low temperature. Martin told Eater that first time visitors should give the whole hog sandwich a try — with the coleslaw on top. He also recommended the “Redneck Taco,” which is smoked meat on top of a cornbread hoecake with sauce and coleslaw.