Pit Barrel Cooker Smoked Turkey: The Ultimate Guide

Pit Barrel Cooker Smoked Turkey

The pit barrel cooker is a unique and versatile smoker that can be used to smoke a variety of meats, including turkey. This article will provide you with a step-by-step guide on how to smoke a turkey on a pit barrel cooker. We’ll cover everything from choosing the right turkey to smoking it to perfection.

By the end of this article, you’ll be able to smoke a delicious and juicy turkey that will impress your friends and family. So what are you waiting for? Get started today!

Ingredients	Instructions	Notes
1 cup apple cider vinegar 1 cup water 1 tablespoon kosher salt 1 teaspoon black peppercorns 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 (12- to 14-pound) whole turkey	Preheat the pit barrel cooker to 225 degrees F (107 degrees C). In a large bowl, combine the apple cider vinegar, water, salt, peppercorns, oregano, thyme, garlic powder, and cayenne pepper. Place the turkey in a large pot or bucket and pour the brine over it. Make sure the turkey is completely submerged in the brine. Cover the pot or bucket and refrigerate the turkey for 12 to 24 hours. Remove the turkey from the brine and pat it dry with paper towels. Place the turkey in the pit barrel cooker and cook for 8 to 10 hours, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving.	You can use any type of wood chips for smoking the turkey. If you don’t have a pit barrel cooker, you can also smoke the turkey in a smoker or on a grill. Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and green beans.

Choosing the Right Pit Barrel Cooker

Pit barrel cookers are a popular choice for smoking turkeys because they produce a delicious, smoky flavor. However, with so many different models on the market, it can be difficult to know which one is right for you.

Here are a few factors to consider when choosing a pit barrel cooker:

* Size and capacity: The size of the pit barrel cooker you need will depend on the number of people you plan to cook for. A small cooker can hold a turkey for up to 10 people, while a larger cooker can hold a turkey for up to 20 people.
* Fuel type: Pit barrel cookers can be fueled by charcoal, wood, or gas. Charcoal and wood provide a more traditional smoky flavor, while gas is more convenient and easier to use.
* Features and accessories: Some pit barrel cookers come with features like a built-in thermometer, a water pan, and a smoker box. These features can be helpful, but they are not essential.
* Budget: Pit barrel cookers can range in price from a few hundred dollars to several thousand dollars. The price of a cooker will depend on the size, fuel type, features, and accessories.

Once you have considered these factors, you can start narrowing down your choices. Here are a few of the best pit barrel cookers for smoking turkeys:

* Charcoal: The Char-Griller Akorn is a great option for those who want a traditional smoky flavor. It has a capacity of up to 10 pounds of meat and comes with a built-in thermometer.
* Wood: The Oklahoma Joe’s Highland Smoker is a popular choice for those who want a wood-fired smoker. It has a capacity of up to 18 pounds of meat and comes with a water pan and a smoker box.
* Gas: The Camp Chef SmokePro DLX is a great option for those who want a convenient and easy-to-use smoker. It has a capacity of up to 20 pounds of meat and comes with a built-in temperature controller.

No matter what your budget or needs are, there is a pit barrel cooker out there that is perfect for you. By considering the factors listed above, you can find the perfect cooker to smoke your next Thanksgiving turkey.

Preparing the Turkey

Once you have chosen the right pit barrel cooker, it’s time to start preparing your turkey. Here are a few tips for smoking a turkey:

* Brining or dry-rubbing the turkey: Brining is a process of soaking the turkey in a salt water solution. This helps to keep the turkey moist and flavorful. Dry-rubbing the turkey with a mixture of spices and herbs is another way to add flavor.
* Smoking the turkey: Smoking the turkey is the most important step. The goal is to cook the turkey slowly over indirect heat so that the meat is cooked evenly and the skin is crispy.
* Carving the turkey: Carving the turkey is the final step. Be sure to let the turkey rest for at least 30 minutes before carving so that the juices can redistribute.

Here are more detailed instructions for each step:

Brining or dry-rubbing the turkey:

To brine a turkey, you will need:

* A large container that is large enough to hold the turkey
* Salt water
* Spices and herbs (optional)

To brine the turkey, fill the container with cold water and add enough salt to make the water salty, like seawater. Soak the turkey in the brine for 12-24 hours, turning the turkey occasionally.

To dry-rub the turkey, you will need:

* A mixture of spices and herbs
* Olive oil

To dry-rub the turkey, mix together the spices and herbs with olive oil. Rub the mixture all over the turkey, inside and out.

Smoking the turkey:

To smoke a turkey, you will need:

* A pit barrel cooker
* Wood chips or pellets
* A meat thermometer

To smoke the turkey, preheat the pit barrel cooker to 225 degrees Fahrenheit. Add wood chips or pellets to the firebox. Place the turkey in the smoker, breast-side up. Smoke the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Carving the turkey:

To carve the turkey, you will need:

* A sharp knife
* A carving board
* A platter

To carve the turkey, remove the legs and wings. Cut the breast meat into slices. Arrange the slices on a platter and serve.

Pit barrel cookers are a great way to smoke a turkey. They produce a

3. Smoking Tips and Tricks

When smoking a turkey, there are a few things you can do to ensure a successful cook.

* Maintain the correct temperature. The ideal temperature for smoking a turkey is between 225 and 250F. If the temperature is too high, the turkey will dry out. If the temperature is too low, the turkey will not cook evenly.
* Avoid flare-ups. Flare-ups can occur when fat from the turkey drips onto the hot coals. To avoid flare-ups, keep the firebox well-stoked and make sure that the coals are not too hot. You can also use a water pan to help catch any drippings.
* Wrap the turkey. Wrapping the turkey will help to keep it moist and juicy. You can wrap the turkey in aluminum foil or butcher paper.
* Add flavor to the turkey. There are many ways to add flavor to a smoked turkey. You can use a dry rub, a wet brine, or a marinade. You can also add herbs, spices, or fruit to the smoker.

4. Recipes for Smoking Turkey

Here are four recipes for smoking turkey:

* Classic smoked turkey

Ingredients:

* 1 (12- to 14-pound) turkey
* 1 cup of your favorite dry rub
* 1 cup of apple cider vinegar
* 1 cup of water

Instructions:

1. Rinse the turkey inside and out and pat dry.
2. In a large bowl, combine the dry rub, apple cider vinegar, and water.
3. Place the turkey in a large plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 8 hours, or overnight.
4. Preheat your smoker to 225F.
5. Remove the turkey from the marinade and place it on a roasting rack in a large roasting pan.
6. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165F.
7. Let the turkey rest for 10 minutes before carving.

* Smoked turkey with apricot glaze

Ingredients:

* 1 (12- to 14-pound) turkey
* 1 cup of apricot preserves
* 1/2 cup of brown sugar
* 1/4 cup of apple cider vinegar
* 1/4 cup of water

Instructions:

1. Rinse the turkey inside and out and pat dry.
2. In a small saucepan, combine the apricot preserves, brown sugar, apple cider vinegar, and water. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 10 minutes, or until the glaze has thickened.
3. Preheat your smoker to 225F.
4. Remove the turkey from the refrigerator and brush it with the glaze.
5. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165F.
6. Brush the turkey with the glaze every hour or so.
7. Let the turkey rest for 10 minutes before carving.

* Smoked turkey with apple cider brine

Ingredients:

* 1 (12- to 14-pound) turkey
* 1 gallon of apple cider
* 1 cup of kosher salt
* 1/2 cup of brown sugar
* 1/4 cup of black peppercorns
* 1/4 cup of whole cloves
* 1/4 cup of fresh thyme
* 1/4 cup of fresh rosemary
* 1/4 cup of fresh sage

Instructions:

1. In a large container, combine the apple cider, salt, brown sugar, peppercorns, cloves, thyme, rosemary, and sage.
2. Add the turkey to the brine and submerge it completely.
3. Cover the container and refrigerate for 24-48 hours.
4. Preheat your smoker to 225F.
5. Remove the turkey from the brine and pat dry.
6. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165F.
7. Let the turkey rest for 10 minutes before carving.

* Smoked turkey with bourbon and brown sugar glaze

Ingredients:

* 1 (12- to 14-pound) turkey
* 1 cup of bourbon
* 1/2 cup of brown sugar
* 1/4 cup of apple cider vinegar
* 1/4 cup of water

Q: What is a pit barrel cooker?

A pit barrel cooker (PBC) is a type of outdoor cooker that uses charcoal as its fuel source. It is typically made of steel or aluminum and has a cylindrical shape with a lid. PBCs are known for producing delicious, smoked meats and vegetables.

Q: What are the benefits of using a pit barrel cooker?

There are many benefits to using a pit barrel cooker, including:

* Convenience: PBCs are easy to use and maintain. They can be set up in minutes and require little supervision while cooking.
* Versatility: PBCs can be used to cook a variety of foods, including meats, vegetables, and desserts.
* Flavor: PBCs produce food with a delicious, smoky flavor that is unmatched by other cooking methods.
* Affordability: PBCs are relatively inexpensive compared to other outdoor cookers.

Q: What are the drawbacks of using a pit barrel cooker?

There are a few drawbacks to using a pit barrel cooker, including:

* Size: PBCs can be large and bulky, making them difficult to store and transport.
* Heat: PBCs can produce a lot of heat, which can make them difficult to use in hot weather.
* Smoke: PBCs produce a lot of smoke, which can be a nuisance for some people.

Q: How do I use a pit barrel cooker?

To use a pit barrel cooker, you will need:

* A pit barrel cooker
* Charcoal
* Wood chips
* Meat, vegetables, or other food to cook
* A meat thermometer

To start, fill the bottom of the cooker with charcoal. Then, light the charcoal and let it burn for about 15 minutes. Once the charcoal is hot, add the wood chips. Place the food on the grates and close the lid. Cook the food for the desired amount of time, checking the temperature with a meat thermometer to make sure it is cooked through.

Q: What are some tips for using a pit barrel cooker?

Here are a few tips for using a pit barrel cooker:

* Use high-quality charcoal.
* Use dry wood chips.
* Cook the food at a low temperature for a long time.
* Baste the food with liquid during cooking.
* Let the food rest before slicing or serving.

Q: What are some common problems with pit barrel cookers?

There are a few common problems with pit barrel cookers, including:

* The food is not cooked evenly.
* The food is too dry.
* The food is overcooked.
* The cooker is difficult to clean.

To avoid these problems, follow the tips above and make sure to read the manufacturer’s instructions carefully.

Q: Where can I buy a pit barrel cooker?

Pit barrel cookers can be purchased online or at specialty retailers. Some popular brands include the Oklahoma Joe’s Highland Smoker, the Camp Chef Smoke Vault, and the Char-Griller Akorn.

pit barrel cooker smoked turkey is a delicious and easy way to cook a turkey. The key to success is to brine the turkey before smoking it, and to use a good quality wood for smoking. The result will be a juicy, flavorful turkey that is sure to please everyone at your next holiday gathering.

Here are some key takeaways from this article:

* Brining a turkey before smoking it helps to keep it moist and flavorful.
* Using a good quality wood for smoking will add flavor to the turkey.
* Pit barrel cookers are a great way to smoke a turkey because they are easy to use and produce consistent results.
* Smoking a turkey is a great way to impress your guests at your next holiday gathering.