When Four Old Hickory Pits Call You In: Wagyu Brisket in Sparks, Nevada
Guy Fieri knows the signs of real-deal barbecue when he sees them. Cruising through Sparks, Nevada—just a mile or two outside Reno—he spotted a barbecue trailer and counted not one, not two, but four Old Hickory pits. “I bet you they’re doing some real deal barbecue,” he declared. He wasn’t wrong.
Welcome to Carolina Kitchen and Barbecue Company, where chef Clay Cobb has built something special with his mom. Cobb didn’t start in the barbecue world—he cut his teeth in fine dining back East before moving to Nevada and getting back to his family’s Southern roots. His dad was from the South, and that heritage shows in every plate that leaves the kitchen.
The Wagyu Brisket That Causes Regret
Carolina Kitchen started with Carolina-style barbecue—pulled pork, wings, the classics. But their customers demanded brisket, so Cobb and his team decided to step up the game with wagyu. The result? A brisket so good that one regular admitted, “I’ve eaten myself into regret with this brisket.”
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The process starts with a thorough trim, then comes the rub: kosher salt, black pepper, and granulated garlic, mixed together. But here’s where it gets interesting—Cobb applies a mustard schmear before the rub goes on. Guy watched in amazement: “I have seen some liberal rubbing of briskets in my life. This guy might take the cake.”
After letting the rub tack up for about an hour, the brisket hits the smoke at 215 degrees for approximately 15 hours. Then it gets wrapped and finished until it reaches 203 degrees internal temperature. After that, it rests for an hour to an hour and a half before slicing.
When Guy tasted it, his reaction said everything: “That is about as juicy and tender—that is killer. Some of the best brisket I’ve seen outside of Texas.” High praise from a man who’s eaten barbecue across the country, similar to how he raved about the Garlic Beef Asado Piroshki on another memorable stop.
Collard Greens with an Italian Twist
The sides at Carolina Kitchen tell their own story. The collard greens come from an unexpected source—Cobb learned the technique from his Italian college buddy. The greens get chopped and blanched first, then cooked with bacon and sweated onions, some water, and beef base. After simmering for about two hours, they finish with apple cider vinegar and salt. Guy’s verdict: “Tender and cooked down, but still enough texture—that’s great, man.”
Moonshine Barbecue Sauce
Yes, you read that right. Carolina Kitchen makes their barbecue sauce with actual moonshine. The recipe combines ketchup, season salt, moonshine, liquid smoke, cider vinegar, Worcestershire sauce, hot sauce, and sugar. Guy sampled the moonshine straight and even got the cameraman involved for a second opinion—”The camera’s not driving,” he joked.
The sauce just needs to come up to a boil and it’s ready to go. Though as Guy noted while eating that gorgeous wagyu brisket, “Not that I think this brisket needs sauce.”
Tips from the Pit
The smoke: Carolina Kitchen uses almond wood—not the typical oak or hickory you might expect from a Carolina-style joint.
The technique: Low and slow at 215 degrees, wrap when needed, and pull at 203 internal. Then patience—let it rest properly.
The mustard trick: That schmear before the rub helps everything adhere and adds another layer of flavor.
Guy summed it up perfectly: “This is like you’ve been working with a pit master down in Texas for a while. Real deal. Well done.” For fans who love seeing Guy discover Island-Style Mahi-Mahi in Santa Fe or Dungeness Crab with Black Bean Garlic Sauce, this Sparks stop delivers that same magic of finding exceptional food in unexpected places.
Find Carolina Kitchen and more Triple D spots in our restaurant directory.