Before he was serving up brisket by the pound, Graysen Walles was leading classrooms as the principal of Tanglewood Middle School in Greenville. A military veteran and former tropical storm aircrew assistant, Walles brought discipline, purpose, and a deep sense of service to each chapter of his life—including this one.
What began as a weekend escape became a calling. On Friday nights after the school bell rang, he would fire up the smoker. By dawn, the trailer was parked at pop-ups across the Upstate—from Hampton Station to Westside Market—where the buzz about MooHogz Craft BBQ started to spread.
In July 2024, Walles made the leap from trailer to storefront, becoming the first Black-owned restaurant inside The Commons food hall.
“To move in this direction was something I had to do,” he told A.J. Jackson of The Greenville News. “I’m getting older, and I want to make sure I do everything in this life that I enjoy—and one of those things is barbecue.”
MooHogz smokes low and slow over post oak imported straight from Texas. A custom Oyler smoker—crafted in Austin—anchors the process, capable of cooking up to 1,000 pounds of meat at a time. Every brisket, pork shoulder, or turkey breast spends up to 14 hours over wood at a steady 225 to 250 degrees.
Though MooHogz is rooted in Texas technique, the results are far from rigid. Sauces play a supporting role—not a cover-up—with both a tangy vinegar blend and a balanced house sauce served on the side. The focus stays on the quality of the meat, the depth of the bark, and the patience it takes to do it right.
At MooHogz Craft BBQ, the menu is grounded in simplicity, executed with care, and shaped by what’s coming off the pit that day. While a few items rotate in and out depending on the smoke schedule, you can count on a strong lineup of smoked meats, satisfying sides, and thoughtful extras—all served with a choice of house-made sauces.
Plates are the heart of the menu, each served with two sides. Daily staples include sliced brisket with a dark, peppery bark; pulled pork that’s juicy and hand-pulled to order; and sliced smoked turkey, lean but never dry. For a plant-based option, MooHogz also offers jackfruit, smoked and sauced with the same attention given to the meats.
Some offerings are tied to the day of the week. Fridays bring a house-smoked corned beef—unexpected in a barbecue setting, but a fitting showcase for Walles’s creativity. On Saturdays, ribs take center stage: St. Louis–style, cooked until tender, and typically sold out by early afternoon. As the menu board warns: get ’em while you can.
For those looking to sample the range, the BBQ Sampler offers a full pound of meat—1/3 lb each of any three available proteins—paired with three regular sides. It’s a solid choice for first-time visitors or those sharing a plate.
Sandwiches come stacked on toasted brioche buns and are available with brisket, pork, turkey, or jackfruit. Another popular option is the Mac Bowl, a comforting base of Rosalee’s mac and cheese topped with your choice of protein. It’s filling, flavorful, and a favorite among regulars.
The kids’ Piglett Menu includes options like the Lil Moo, Lil Hog, and Lil Gobble—all served with chips and perfectly portioned for younger appetites.
Side dishes are scratch-made and carry names that reflect family ties and tradition:
Every plate comes with sauce on the side. MooHogz offers four: a tangy vinegar blend, a classic South Carolina mustard, a ketchup-based house sauce, and a Sweet Heat that lives up to its name.
To drink, the offerings are simple and Southern: sweet tea, blueberry lemonade, Cheerwine, and bottled sodas, including Coca-Cola favorites.
Whether you’re coming for a brisket sandwich and mac bowl or timing your visit for Friday corned beef or Saturday ribs, MooHogz keeps the focus on smoked-in-house quality and family-driven flavor.
Located inside The Commons at 157 Welborn Street, MooHogz stands alongside some of Greenville’s most respected food vendors. The setup is casual but polished, with counter service and shared seating that encourages mixing and conversation.
Clean, fast, and friendly, the experience reflects Walles’s roots in leadership. Guests often mention the warmth of the team—and Graysen himself is rarely far from the counter.
As Drew Parker, co-founder of The Commons, told The Greenville News, “To now have 12 of Greenville’s finest restauranteurs under one roof is something to celebrate.”
For Walles, barbecue isn’t just about meat—it’s about meaning. After leading Tanglewood Middle through a tragic year in 2022, he stayed on to provide stability for his students before stepping away.
His transition from principal to pitmaster was never about leaving service behind. It was about changing the way he delivered it. “Serving people, watching them enjoy the food, watching them smile is a really good feeling,” Walles said. “It’s an immediate reaction unlike education.”
MooHogz Craft BBQ is more than a smokehouse—it’s a continuation of Walles’s mission to give, lead, and feed the community he calls home. And yes, the brisket is just as good as you’ve heard.
Among the many Google Reviews, Local Guide Alberto Berrio needed all the emojis to share just how good Moohogz BBQ is:
Alright, y’all, let me tell ya—Moohogz BBQ knows what they’re doing!
That brisket? 🔥 Hands down one of the best I’ve ever had. Melted in my mouth like it was on a mission to make me happy! 😆 My wife went for the BBQ pulled pork, and let me tell ya—it was so good it should come with a warning label. 😜 Juicy, smoky, and downright devious in the best way possible.
Sides were spot on too! 🥳 If you’re craving some serious BBQ, Moohogz is the spot. We’ll be back for sure, wearing our stretchy pants! 😂🍖
Over on Yelp, Brooke D found her go-to spot in The Commons:
The best restaurant in the commons!!! If you want great BBQ please stop by here!!! The pork and brisket are so delious along with the homemade sauces. You have to try the mac and cheese it is so gooey and cheesy!!!! In addition the staff is friendly and nice and fast!
Note: Menu prices and options are subject to change over time. Contact the restaurant for the most up-to-date information.
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Cards and Cash, Heavy Tomato Sauce, Mustard Sauce, Vinegar Pepper Sauce
I enjoyed the compilation of recipes and a little history about each. BBQ Lovers and fanatics…….THIS IS THE BOOK YOU NEED! This is your chance to experiment with some of the “Big Boy” recipes! Great coverage of all things BBQ!
