Twelve-hour brisket anchors The Pig's Gig BBQ in Point Loma's Liberty Public Market, where the stall smokes all proteins on-site inside Liberty Station. The counter serves pulled pork, smoked chicken, and house sausage by the plate or sandwich, competing in Point Loma's barbecue lane alongside the higher-volume operation at Phil's BBQ. Scratch-made potato salad, vinegar coleslaw, and mac and cheese rotate as sides, and flour-tortilla taco conversions let diners swap the potato bun for a Tex-Mex wrap format. The catering menu scales smoked brisket and pulled-pork trays to event volume, extending Liberty Station restaurants' party-platter options beyond the charcuterie boards at Brie Mine into full-protein spreads for large groups. The most labor-intensive plate — the three-meat combo with double sides — stacks 12-hour brisket alongside pulled pork and smoked chicken on a single tray, showcasing the range of the on-site smoker.