"Meat" the Pitmaster: Brian Cummings - Nolensville, TN

Brian Cummings, Pitmaster

Brian Cummings, Pitmaster

As part of our ongoing series to highlight the people behind Martin's Bar-B-Que, we sat down with Pitmaster Brian Cummings at the Nolensville location recently. Check out our conversation below and say hey to Brian next time you're in area!

Where are you from originally?

Mt. Juliet, TN

What brought you here?

Learning how to cook really, really good barbecue, especially hogs.

How long have you worked at Martin’s?

A little over three years.

How long have you been a Pitmaster?

Probably a year and a half.

Is barbecuing something you did before working at Martin’s?

No. I wanted to learn how to do it and then I just saw Martin’s, and that’s where I went.

What’s something that people may not know about working in the pit?

That we actually flip the hog. I didn’t think that was a thing before I started working at Martin’s. I thought you just cooked it on its belly, but you know you get all that juice soaked in like a bowl. It’s good.

What’s your favorite thing about being a Pitmaster?

I like cooking a damn good hog. That’s my favorite thing—trying to make my hog better than the last one.

What makes a good hog?

The reaction from our guests trying it. And me trying it. Other managers, too. 

What’s your typical day like?

Oh gosh. I usually do a QID, just testing everything. Making sure everything is A-1. Making sure everyone is in their spots: people, places, positions. And making sure all the guests are happy. 

What’s your favorite part of the hog to eat?

Bacon. On the side of the hog, that’s my favorite part. It’s really long and stringy—and juicy.

Jesse Goldstein