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1
Dig a pit three feet DEEP, four feet WIDE, and 40 feet LONG.
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2
Place a layer of wood (pecan, oak or other hardwood) across bottom of pit and start fire.
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3
Keep fire at the same height for about 5 hours and then let die down to coals.
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4
(Any type of hardwood is suitablepecan, oak, or any other hardwood available.)
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5
Place iron pipe across pit every three feet and cover with heavy wire mesh and make sure that mesh is tied securely so that the meat will not be dumped into the fire.
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6
Make a one-foot opening under wire at intervals through which additional coals may be added.
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7
Start another fire to one side so that additional coals will be available to add to the trench as needed.
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8
Start fire at least six hours before meat is put on.
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9
DO NOT HAVE ANY BLAZE AFTER MEAT IS PUT ONONLY COALS.
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10
Have meat cut into heavy pieces of six to eight pounds each.
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11
Salt and pepper meat generously before putting on to cook.
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12
Do not let pieces overlapallow room for smoke to come up around the pieces.
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13
Pieces with adequate fat will be self basting.
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14
For leaner portions, baste with cooking oil or melted margarine to which a small amount of vinegar has been added.
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15
Turn the meat frequently so that it will cook evenly and allow at least 18 hours of cooking time.
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16
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