Rib On the Fly

The Pitmaster Sample Platter

The ultimate smokehouse tray combines a selection of regional styles. It features sliced fatty brisket, a split smoked sausage link, a pile of vinegar-dressed pulled pork, and St. Louis-cut ribs, served with pickled red onions and dill pickles.

Whole Pit-Smoked Hog Burger

A staple of Southern-style barbecue, this pork is cooked skin-side up over direct hickory coals for a full day. Pitmasters mop the meat continuously with vinegar and pepper before pulling and chopping the belly, loin, and ham together for a classic

Spatchcock Smoked Whole Chicken

Split flat down the backbone to ensure even cooking, this whole chicken features an intense poultry rub. Pitmasters smoke it at a higher heat toward the end to render out the fat, yielding a golden skin with juicy meat that stays infused with sweet

Texas Sausage Links

These coarse-ground hot links are stuffed by hand and hung to smoke inside a traditional pithouse. The natural casings take on a deep crimson color and tight snap, locking in juices infused with cayenne pepper, fresh garlic,