As long as you’re smoking meats low and slow 24/7, might as well plan to pull out some brisket and pork for breakfast burritos and other morning fare, right?

That’s what pitmaster/owner Paul Reddick and his restaurant team have been doing since the middle of this past NFL season. On Sundays at their large Fremont location, they offer a tantalizing array for barbecue fans, from Burnt End Hash ($14.99) to Smoked Biscuits & Sausage Gravy with Eggs ($11.99).

The terrific Eggs Benedict ($11.99) tops housemade corn cakes with smoked, shredded pork, poached eggs and a drizzle of BBQ hollandaise sauce. Add more of any of the special Smoking Pig sauces if you like — his first creation, California Honey; Original; Carolina Sassy with its mustard tang; and the habanero-infused Kansas City Hot. The Breakfast Sandwich ($11.99) combines over-easy egg with a housemade sausage patty on a potato roll.

And then there’s a spicy number that showcases the famous Smoking Pig appetizer that carries an infamous name: Wolf Turds. For this dish ($11.99), those smoked jalapenos filled with bacon, cheese and housemade sweet sausage are folded inside an omelet. Country potatoes come on the side.

Even the Spicy Bloody Mary ($10) gets the treatment: The cocktail is garnished with smoked brisket wrapped in bacon, plus green olives and pearl onions.

While you’re here, check out the Brunswick Stew, a smoked meat and vegetable concoction rarely seen in these parts, and the house-made Peanut Butter Pie, Key Lime Pie and Banana Pudding.

Details >> Brunch is served from 9 a.m. to 1 p.m. at 3340 Mowry Ave., Fremont. That location and the two in San Jose are open daily for lunch and dinner; www.smokingpigbbq.net