Pit cooking...how do you do it?

I remember during my youth that some friends would bury a goat or a pig and let it slow cook...for several hours...on top of some coals; covered with wet burlap or banana leaves or something.

How do you do it?

thanks


Compromise, hell! ... If freedom is right and tyranny is wrong, why should those who believe in freedom treat it as if it were a roll of bologna to be bartered a slice at a time?

Just had some pit meat this weekend. I use a hole 3' to 4' deep. Burn down enough wood to make a 18" deep bed of coals. Coals should be fist size. I use mesquite because its easy to get here. Wrap the meat in clean white linen cloth then wrap with burlap. Use tie wire to hold the bundle together and make a loop so you can lift it in or out with a hook. Soak the entire burlap wrapped package in water for a couple minutes. I have 2 steel plates just for the next part. Set 1 plate on the hot coals and let it get hot then put meat packages on it. Cover the hole with a larger plate or sheets of steel then shovel dirt on top being careful to seal the edges around the plate. The whole idea is to not let any air get inside. I wet the dirt around the edges a little.The coals will smolder out and the remaining heat is what does the cooking. Usually put it on late at night for a party the next afternoon. Dont let any dirt contact the burlap or the meat will pick up the dirt taste. Dont try this in wet ground. It wont hold the heat. For a goat or hog we wrap each quarter as a pack. Seasoning is up to your taste but I season pretty heavy since its such a large chunk of meat and add onions and garlic. I always watch close for any smoke escaping because it lets you know where you need more dirt on top.

A couple more things. Make sure you pile the dirt on top fairly thick so it will insulate and hold heat in. Since the coals smolder out they make really good charcoal when your done. Use mine in my UDS.