Yes sir!

I love cabrito....

yep, I learned from my dad and his cook buddies. They had about a dozen homemade pits that were 2' x 8' by 24-30" high, welded re-bar frame, corrugated sheet iron wired on three sides and another piece of sheet iron to lean up on the front for easy access to add coals from a large burn pile with a shovel. The top had course hail screen where the meat rested. you could fit 4 pits in the bed of a pickup to take to our various cooking locations. Just set up the pits end to end directly on the ground, place coals and lift up the front sheet metal, very low and slow cooking.

we usually did 3-4 spanish goats and a couple of barbado. skin and quarter them, toss them on open top pits right beside the briskets, would use a vinegar/oil based mop sauce every 30 minutes to keep the moisture and would also drip down onto the coals to create more smoke. If memory serves me, we'd smoke/cook the goat/sheep for 6-8 hours, while the brisket was usually 12-14. Both were fine eating! but we learned to only shoot the nanny/ewes as the billy/rams had a MUCH stronger flavor that could be pretty dang strong.

That looks great man!

That looks great man!

Fresh sheep aint half BAAAAAAADDDDDD

I figured out what was taking so long was I don't know much about concrete and couldn't get it worked out in my head. I'm decent with lumber, my buddy Jimmy is even better. He came over and we knocked it out in just under 4 hours. I'm happy, wife's happy, and it is working great. Time to move on to something else.