Brisket Batch #47
Eighteen briskets went on at 5 a.m. Oak and hickory mix, 14-hour cook. The bark set perfectly, and the point rendered just right. First slices hit the board at 7 p.m. for the Friday pop-up.
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No upcoming pop-ups or catering events booked. Check the menu board for this weekend's specials.
Smokehouse Log
A running record of what's coming off the smoker, what's on the catering calendar, and the moments that make live-fire cooking worth the long hours.
Eighteen briskets went on at 5 a.m. Oak and hickory mix, 14-hour cook. The bark set perfectly, and the point rendered just right. First slices hit the board at 7 p.m. for the Friday pop-up.
Two offset smokers on site, lamb shoulders and pork butts rotating through the night. Mieliepap and chakalaka went out warm, and the boerewors rolls were gone before the speeches ended.
Smoked beef patties, caramelised onions, and our house braai sauce. We sold out by 8:30. Next one is scheduled for the last Friday of the month — get there early.
Pulled pork platters, lamb shoulder by the pound, and fresh boerewors rolls. Fire starts at 10 a.m., meat comes off at 3 p.m.
Support & Help
Whether it's a question about a catering quote, a booking change, or feedback on last night's brisket, our team is ready to help. Reach out the way that suits you best.
For urgent questions about an order or an event day, a quick call gets you straight to someone who knows the smoker.
+27468197950For detailed questions, menu requests, or catering inquiries, drop us a line and we'll get back to you within one business day.
info@thepigoutbbq.comPrefer to talk face-to-face? Stop by for a coffee and we'll walk you through our platters and catering options.
649 Vilakazi Fork Apt. 379
Janetfurt, LP 7042
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