Slocomb, Alabama

What does real smoke taste like to you?

At Tin Pig BBQ, we don't rush the pit. Every brisket, every rib, every pound of pulled pork gets the full overnight smoke — because flavor that fast isn't flavor at all.

See the Menu Our Story

Smoky barbecue ribs glistening on a wooden serving board

Slow & Low

12+ hours per batch

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Brisket ✦ Pulled Pork ✦ Baby Back Ribs ✦ Smoked Sausage ✦ Burnt Ends ✦ Mac & Cheese ✦ Coleslaw ✦ Cornbread ✦ Brisket ✦ Pulled Pork ✦ Baby Back Ribs ✦ Smoked Sausage ✦

What We Smoke

The Pit Menu

Every item on this menu starts in the smoker. No shortcuts, no exceptions — just time, wood, and patience.

Ask about our daily specials — they change with the pit.

Close-up of a smoker with wood smoke rising

Est.

Slocomb

Our Story

Built around the pit, not the menu board.

Tin Pig BBQ started the way the best things do — with a smoker, a hankering, and zero interest in doing it halfway. We're in the middle of Slocomb for a reason: this is where our customers are, and this is where we want to be.

We believe barbecue isn't something you hurry. It's something you tend. That's why every cut spends overnight in the pit, why we hand-select our wood, and why we'd rather close early than serve you something we wouldn't eat ourselves.

This isn't about trends or tricks. It's about showing up, lighting the fire, and letting the smoke do what it does best.

12+

Hours per batch

Oak

Primary fuel

Daily

Fresh smoke

From the Pit