Uploaded November 2018 | Updated September 2026, 4 days ago
This is my attempt to re-create the whole hog pit cooked South Carolina style BBQ, cooked in a small cooker using shoveled in red hot coals by burning oak wood in a fire pit, then using a shovel to spread them under two 8 lb Boston Butts until the internal temperature of the meat is 208 degrees. I will maintain a pit temp between 220-260 outside of the temp spike after firing each 30 minutes, where the temp can go up to 280, then return down inside the cooking range. I can now say that the cook lasted for 12 hours. I succeeded in getting the whole hog pit cook flavor I was looking for. The homemade Carolina Vinegar Sauce hit the spot along with heavy doses of Salt, Black Pepper, Red Pepper, Apple Cider Vinegar. It was a long cook, but was an absolute success and delicious.
Music Used was from the YouTube Music Library
Missing My Girl
Merry Go Round
Wave in the Atmosphere
Lone Wolf
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
My version of Carolina Vinegar Sauce
1 1/2 cups distilled white vinegar
1 1/2 cups apple cidar vinegar
1 cup ketchup
3 Tbsp hot sauce
1 Tbsp brown sugar
1 Tbsp black pepper
1 tsp salt
1 Tbsp red pepper flakes
1/2 tsp yellow mustard
1 tsp Lemon juice
Pour into a 2 quart pot and bring to a simmer for 3 minutes and then cut heat off. Pour into a quart mason jar. Refrigerates fine for several weeks.
Brinkman Smoker used is no longer manufactured
Thermoworks Smoke Wireless Thermometer
thermoworks.com/Smoke?gclid=CjwKCAjwsfreBRB9EiwAikSUHR3zblsrsRZndB9vryb73Ub70YxdZAuD7NDxdEulboLw0fc09-sCaBoCsuYQAvD_BwE
This is my attempt to re-create the whole hog pit cooked South Carolina style BBQ, cooked in a small cooker using shoveled in red hot coals by burning oak wood in a fire pit, then using a shovel to spread them under two 8 lb Boston Butts until the internal temperature of the meat is 208 degrees. I will maintain a pit temp between 220-260 outside of the temp spike after firing each 30 minutes, where the temp can go up to 280, then return down inside the cooking range. I can now say that the cook lasted for 12 hours. I succeeded in getting the whole hog pit cook flavor I was looking for. The homemade Carolina Vinegar Sauce hit the spot along with heavy doses of Salt, Black Pepper, Red Pepper, Apple Cider Vinegar. It was a long cook, but was an absolute success and delicious.
Music Used was from the YouTube Music Library
Missing My Girl
Merry Go Round
Wave in the Atmosphere
Lone Wolf
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
My version of Carolina Vinegar Sauce
1 1/2 cups distilled white vinegar
1 1/2 cups apple cidar vinegar
1 cup ketchup
3 Tbsp hot sauce
1 Tbsp brown sugar
1 Tbsp black pepper
1 tsp salt
1 Tbsp red pepper flakes
1/2 tsp yellow mustard
1 tsp Lemon juice
Pour into a 2 quart pot and bring to a simmer for 3 minutes and then cut heat off. Pour into a quart mason jar. Refrigerates fine for several weeks.
Brinkman Smoker used is no longer manufactured
Thermoworks Smoke Wireless Thermometer
thermoworks.com/Smoke?gclid=CjwKCAjwsfreBRB9EiwAikSUHR3zblsrsRZndB9vryb73Ub70YxdZAuD7NDxdEulboLw0fc09-sCaBoCsuYQAvD_BwE
