South Carolina's BBQ Divide Revealed

New survey with surprising results breaks down meats, sauce styles, and local favorites by region and county. Plus, Texas Monthly's new Top 50 announced.

Jim Roller is a barbecue aficionado from Mount Pleasant, South Carolina and the founder of Destination BBQ. In 2012, he and his wife, Heather, and children, Christian, Chelsea, and Camden, decided to create the site as a “simple family blog” to share their love of South Carolina barbecue. Jim’s goal is to help people find great SC barbecue and to help SC barbecue find great people. If you want to write for The Smoke Sheet, please get in touch.

South Carolinians may agree on their love of barbecue, but when it comes to sauces and meats, loyalties run deep and often divide sharply along county or regional lines.

That’s the key takeaway from the newly released 2025 South Carolina BBQ Survey Report, published by Destination BBQ after gathering insights from more than 1,350 residents across every corner of the state.

One of the most striking findings comes from the newly updated SC BBQ Sauce Map, which shows mustard sauce claiming more counties than ever before — a major shift from historic norms. Vinegar still dominates the Pee Dee, while heavy tomato styles have notably faded across much of the state.

The updated county-by-county map — the first refresh in years — is already sparking debate across South Carolina BBQ circles. Among the survey’s additional findings:

• Mustard sauce remains king statewide — though vinegar dominates the Pee Dee, and heavy and light tomato sauces still hang on in parts of the Upstate.

• Pork holds its throne — but brisket's popularity is on the rise.

• Hash over rice stays strong — though some Upstate and Pee Dee counties do it differently.

• Home BBQ is thriving — with 79% of respondents cooking BBQ themselves.

• Regional restaurant loyalty runs deep — with Scott’s Bar-B-Que, Dukes BBQ, and Smokin’ Pig among the leading favorites.

"This year’s survey shows that South Carolina BBQ is both fiercely traditional and surprisingly diverse," said Jim Roller, publisher of Destination BBQ and author of the report. "From pulled pork to brisket, and from mustard to vinegar and beyond, the story here is about deep regional roots blended with evolving tastes."

The full report — including a new SC BBQ sauce map, detailed regional breakdowns, and county-focused highlights — is available now.

Jim Roller
Publisher, Destination BBQ