Get Grillin': Spork Pit

You’ll need a crowd to tear through Spork Pit’s massive brisket.

Sweet, sticky sauces, slow-smoked meats, and savory sides: there’s nothing like the smell of barbeque in the summer. Aficionados know that “barbeque” is a sweeping term that includes American-regional styles like South Carolina’s vinegar-based sauce or Memphis-style slow-smoked, rubbed ribs, as well as many international traditions. Korea hits the sweet-savory mark with their thinly-sliced, grill-marked meats, and tender pork topped with smoky, hot jerk sauce brings the Caribbean into the grill game. Five of Pittsburgh’s grill masters share their masterpieces, from traditional smoked brisket to bulgogi.

Texas barbeque is the style of choice at Spork Pit, the all-BBQ sister to New American eatery Spork. Their menu boasts all the meats – brisket, pulled pork, jerk chicken, sausage, and spare ribs – with savory braised collard greens to match. Gather a crowd; you’ll need one to tear through their massive brisket.

Brisket

Raw, trimmed brisket

Brisket rub (about .0225g per brisket weight)

Preparation Instructions

First, trim your brisket. Then, weigh it and apply formula to measure brisket rub. Apply the rub and evenly cover it. Place on a tray and cover in plastic, then chill overnight.

Smoking Instructions

Light your fire and bring the smoker to 250 degrees. Put the brisket on the hot shelf with point toward the firebox. Insert a thermometer and smoke until “bark” develops, usually a 165-degree internal temperature.

Wrap the brisket in butcher’s paper to catch juices, and raise the smoker temp to 295 degrees. Continue cooking until the brisket reaches 208 degrees, and allow to rest until the internal temperature is 150 degrees.

Collard Greens

Large Spanish onion

Garlic

Bacon

Red pepper flakes

Butter

Water

Chicken base

White wine vinegar

Sugar

Rub concentrate

Instructions

Sauté onion, garlic, bacon, red pepper, and butter until onions are translucent, then add 1 gallon of water, mixed with 1 pound chicken base. Add 2 quarts of white wine vinegar, 2 cups of sugar, and one cup of rub concentrate, and then bring all ingredients to a boil. Add 1 case of clean, rinsed greens, cover, and boil for 45 minutes. Reduce heat and simmer for 1 hour and 15 minutes, then remove cover and reduce until greens are tender.