Some of y’all asked what this looked like on the pit. Here’s how it went down. From Pit to Pull
Points to Emphasize:
For seasoning, I kept it light with just salt. This ain’t TX Q and we’re not looking to build bark. Bark doesn’t fit this dish.
No bark helps the wood flavor penetrate deeper.
The dark smoke is intentional for deep smoke flavor.
I probably should’ve removed the picnic skin since I wasted it anyway
by PitSpecialist
10 Comments
Appreciate all the honest feedback, both good and bad. I know some folks weren’t sure if I was the real deal that’s why I’m taking the time to show the full process. I’m here to cook, here to learn, and here to stay itis. Talk to me pit crew.
I’ll be honest that looks straight up toxic lol. I don’t even know where to start but I would venture to guess you ran an extremely dirty fire that produced acrid smoke.
Looking good
Keep in mind I did this 4 yrs ago I have gotta a lot better.
Now I’m hungry for bbq at 9am, thanks!
Is that a black forest ham?
All due respect but this just looks like a massive waste of wood and time. If it’s going to end up as that completely braised-out meat paste you put up earlier, you’re just looking for smoke flavor. Why not completely trim the picnics and cut them in half to maximize surface exposure, chill them down icebox cold, then smoke them low for less time and avoid creating all that nitrosamine.
Are you going to add pig liver like all true hash has in it
Haven’t had this hash before but I know from SC bbq it’s delicious.
Who is asking?? Lol