The first “Low & Slow” American BBQ eatery in Dublin, Pitt Bros smoked BBQ project offers long, slow smoked pork, ribs, brisket, chicken and sausage coupled with BIG sides and desserts. The Pitt Bros process uses smoke to flavour and tenderise meat, cooking it at a low temperature for up to 14 hours. The art of this laid back cooking is an American tradition, with Pitt Bros chefs smoking brisket and pork for over 12-14 hours to achieve mouth-wateringly tender results. Owners Stephen O’Reilly & David Stone have delivered delicious barbecue to the city.
Pitt Bros – 84-88 South Great George’s Street, Dublin 2
Photography by Evan Doherty
