By Ahumadores Santo Carbón on
Barrel-smoked picada: delicious, plentiful and easy
A barrel-smoked picada with crispy pork cracklings, juicy pork shoulder, ribs and sausages: the barrel does the work while you share.
A barrel-smoked picada: delicious, plentiful and, best of all, easy.
Crispy pork cracklings, juicy pork shoulder, perfectly cooked ribs and the sausages you can't leave out. Let the barrel do the work while you focus on what really matters: toasting and enjoying with your people.
How it's done in the barrel
- Protect the barrel's base with aluminum foil: it won't burn, and cleaning it afterwards takes a moment.
- Light the charcoal in the basket and give it about 10 minutes to catch well before lowering it into the barrel.
- Hang the cuts on the hooks once the barrel is well lit and the thermometer reads above 160 °C.
- Put the lid on and let the heat and smoke do the work. The video shows the recipe from start to finish.
Which barrel do you need?
For home and friends, the 15 and 20 lb barrels; for parties and big gatherings, the 28 and 50 lb ones. Compare them in the size guide.
