We burn oak in a firebrick lined pit for 3-4 hours to create about 12” of coals, then take seasoned meat double wrapped in foil (foul, game, special stuff in Turkey bags. Pork & beef usually just foil, then wrapped in soaked burlap. Place the meat on the coals, metal cover then 3’ of dirt on top for my pit & tractor that is 3 front end loader normal full. In at 10 PM dig out at noon. The meat falls off the bone very flavorful.
Only worth it for 50 people+ we host a 3D archery shoot & wild game bbq gets about 75 on average. Wild boar rocky mtn goat, sheep, axis deer, wild Turkey are some pit favorites.
