Colt’s Pig Stand’s Brisket, Corn, Collards

Colt's Pig Stand's Brisket, Corn, Collards

NEW SMYRNA BEACH, Fla. – There’s a new Southern restaurant that takes BBQ to a level of obsession and perfection. It’s Colt’s Pig Stand in New Smyrna Beach.

Chef Henry Salegado is the pit master.

“If you’re not interested in BBQ as a chef, there’s something wrong with you,” he laughs, joking (but not really).

Colt’s Pig Stand was recently opened by well-known restaurateurs, Diane and Eric Holm.

“All these recipes come from their families, so we bring that to the table [at Colt’s].”

A big reason for Colt’s signature flavor is the Southern Fried smoker.

“It goes on 24/7,” Salegado Spectrum News shows, revealing a drool-worthy aroma upon opening the smoker door.

Wipe that drool away, because it’s time to cook! Here are the recipes we got from Colt’s:

Beef Brisket (by Colt’s Pig Stand)


1 each beef brisket

2 oz BBQ rub

Instructions (the night before):

Season the brisket with rub on both sides. Place the grease cap on the smoking racks and load them evenly to distribute the weight.

Set the smoke temperature to 225 degrees and load 3 sticks of wood.

Cook for about 12 – 14 hours until the flat (lean) reaches 192 degrees.

NOTE: Decide what time to make the drop. The size of the breast and the outside temperature affect how the meat cooks. Dropping too early will overcook the meat by the time it’s pulled out in the morning. It’s best to drop later so you can run it in the morning if needed and control the temperature at which the meat is pulled. 192 degrees in the flat (lean) is the first checkpoint when making big chest.

Smoked Corn on the Cob

1 cup fresh corn



big lexan

6” 1/3 pans

Grate for 1/3 pan


Load fresh corn with husks and hair into the smoker and cook 225 degrees F for 1 hour 45 minutes. Remove corn in large lexan, place in cooler and cool quickly below 40 degrees.

Once cooled, remove the husks and hair from the flasks.

Gently wet 8 flasks and wrap in plastic wrap. Place 1/3 pan rack in deep 1/3 pan, place 8 flasks in pan with inch of water.

Cover with lid and label date and turn. Keep corn in walk-in until needed.

Place the corn in the steamer and reheat if necessary.

YIELD: 1 batch yields approx. 44 ears of corn



10 lbs fresh, chopped kale

12 cups yellow onion (diced 1/4″)

2 pounds bacon (cut small)

1 bottle 750 ml red wine (pinot noir)

1 tbsp black pepper

1 tbsp salt

4 tablespoons ham base

3 liters of water

1 cup Frank’s Original Hot Sauce



measuring spoons

big colander

Large mixing bowl


4 – deep 1/3 pans with lids


Reduce red wine by half the volume.

Brown the bacon and onion on the flat top.

Place the fresh kale in the kettle with the water and all ingredients and stir with the paddle.

Bring the kettle to the boil (10), let it simmer (6-7), and let it boil for approx. 1-2 hours.

Divide the cooked vegetables evenly between the pans and let cool.

Label and date the pans. When cool, cover and place in walk-in.

YIELD: 1 batch yields approx. 4 liters. 105/5 oz servings.