Henry's Smokehouse cooks the traditional Southern way: top-choice meats go into open pits over hickory logs and cook low and slow, with pork butts taking 12 hours and ribs going more than 8. Once the meat comes off the pit, the pork butts are hand-pulled rather than run through a machine, a choice the kitchen makes to select the juiciest portions off the bone.
The business operates across multiple Greenville-area locations — Woodruff Road and Wade Hampton Blvd. in Greenville, plus a Main Street spot in Simpsonville — with Henry's Hog Hauler food truck taking the same hickory-smoked menu on the road, and a catering arm running out of Simpsonville.
Regulars point to the ribs and pulled pork as the standouts alongside the sides, though the pit-cooked approach doesn't always land the same way twice — seasoning and order accuracy come up as sore spots even from those who keep coming back.
The business operates across multiple Greenville-area locations — Woodruff Road and Wade Hampton Blvd. in Greenville, plus a Main Street spot in Simpsonville — with Henry's Hog Hauler food truck taking the same hickory-smoked menu on the road, and a catering arm running out of Simpsonville.
Regulars point to the ribs and pulled pork as the standouts alongside the sides, though the pit-cooked approach doesn't always land the same way twice — seasoning and order accuracy come up as sore spots even from those who keep coming back.