The Smoke Pit

Linkdown: 9/5/18

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– Treehouse Whiskey & Fork has always had barbecue on the menu, but they are rebranding as Treehouse Bourbon & BBQ

– Charlotte Agenda has a rundown of the upcoming restaurant openings, including Sweet Lew’s BBQ and Noble Smoke

– Eat at The Smoke Pit while in Cabarrus County, just north of Charlotte

– The story behind Dreamland

– This weekend is the Fiddle ‘n Pig Shindig at the Anne Springs Close Greenway in Fort Mill, SC, which will include bluegrass music, a beer garden, and of course, barbecue

– The Seattle Post-Intelligencer has the best barbecue joints in Seattle

– Texas barbecue in Pittsburgh (via Brooklyn)

– Three C’s Barbecue has opened in Pink Hill, NC in the eastern part of the state

– Very much looking forward to this: James Beard Award-winning author Adrian Miller has a black barbecue book coming out in 2020/2021

Photo Gallery: The Best Barbecue in 2017 So Far

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Bar-B-Q King – Lincolnton, NC (review)

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The Smoke Pit – Salisbury, NC (review)

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Jon G’s BBQ – Monroe, NC (review)

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Central BBQ – Memphis, TN (review)

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B’s Cracklin’ Barbeque – Atlanta, GA (review)

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Heirloom Market Bar-B-Que – Atlanta, GA (review)

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DAS BBQ – Atlanta, GA (review)

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Lewis Barbecue – Charleston, SC (review)

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Rodney Scott’s BBQ – Charleston, SC (review)

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Swig & Swine – Summerville, SC (review)

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Linkdown: 4/26/17

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– Congrats to The Smoke Pit and Midwood Smokehouse for winning Charlotte Magazine BOB Awards for best brisket and pork respectively

– A nice article from Marie, Let’s Eat! on Ten Underrated Georgia Barbecue Joints; we even get a nice little mention

– A locals guide to Lexington, KY contains Blue Door Smokehouse, which was unfortunately sold out by the time we made it last fall (after reading this article we were probably several hours too late)

– An oldie but goodie from Our State Magazine

– Bryan Furman of B’s Cracklin BBQ, Jeff Miller of Luella’s Bar-B-Que and Wyatt Dickson of Picnic Durham, will serve whole-hog barbecue at a charity event this weekend in Asheville

– Can’t wait for the remix: an audio review of Rodney Scott’s Barbecue in Charleston by Hanna Raskin

– Uptown Charleston: so hot right now

Rodney Scott’s BBQ

Expect a line for chicken, spareribs and pulled pork slow-smoked overnight then drenched in Carolina whole-hog ambassador Rodney Scott’s signature vinegar sauce.

– It me:

The Smoke Pit – Salisbury, NC

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Name: The Smoke Pit
Date: 2/11/17
Address: 117 E Innes St, Salisbury, NC 28144
Order: Three meat combo (brisket, sausage, ribs) with baked beans and fries (link to menu)
Price: $28.95

Monk: On occasions such as my birthday, the Monk clan meets my parents (and occasionally the in-laws, like my mother-in-law this time) in Salisbury which is conveniently located exactly halfway between Charlotte and High Point. Lo and behold, The Smoke Pit, a favorite of ours in Concord, opened a second location there about a month ago. So that was an easy decision.

This location is an old brick building in Salisbury’s historic downtown and is a sit-down, full service restaurant as opposed to the fast casual model of the original location. It does have a bar and serves local beer on draft from New Sarum Brewing, Salisbury’s only brewery which is located just a few blocks away. I don’t recall the Concord location having beer on draft, so this is a welcome change.

Splitting a three meat tray with my dad, I went with the Texas Trinity – brisket, ribs, and sausage. As is the case in Concord, the portions are huge and this tray ended up being far more than my dad and I could even come close to eating for lunch that day. We each took home a box, so it really made for about 4 servings.

The brisket was well smoked if not perhaps a little on the fatty side (a choice of lean vs fatty isn’t offered). The two links of sausage come pre-sliced and was my favorite meat of the meal, particularly when dipped in the mustard. The ribs came a little too easily off the bone but still had good flavor. All were very good and consistent from the last time I went to the Concord location.

As for sides, the beans were standard and the fries had nice seasoning. The Texas toast and cornbread that came with the meal were both nice accompaniments, with the cornbread being of the sweeter variety that I always like.

After my meal, I traded Facebook comments with Joey, who manages both restaurants. He is splitting his time between the two locations, and I think it shows when it comes to the consistency. The Smoke Pit has done well with their Salisbury location, and based on a packed lunch on a Saturday, I think the town is a fan.

Ratings:
Atmosphere – 3.5 hogs
Brisket – 4 hogs
Ribs – 3.5 hogs
Sausage – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs