Pit BBQ

We make many things on our rotisserie wood burning BBQ Pit. We mostly use whole logs of apple and cherry wood. Here is a list of things we

make:

• Pulled Pork
• Beef Brisket
• St. Louis BBQ Ribs
• Pulled Beef
• BBQ Wings
• Chicken Leg Quarters
• Armadillo Eggs
• Twice Smoked "Pit" Tatoes
• Pork Fatties
• Prime Rib
• Jerky 
• Steak
• Polish Sausage

We do a lot of smoked products in our Pit Smoker. We smoke various types of meat anywhere from 3 hours to over 16 hours. Here is a list of things we do:

- Pit smoked Brisket: After seasoning the brisket with our Dublin's All Purpose Rub, we smoke the brisket for 16 hours using apple and cherry wood.

- Pulled Pork: We season bone-in pork butts with our Dublin's All Purpose Rub, then smoke them for about 16 hours using apple and cherry wood. We then use our very own sauce to finish.