Get ready to fire up your taste buds with these 18 mouth-watering recipes that showcase the power of a smoky pit barrel cooker. Whether you’re a barbecue enthusiast or just looking to elevate your outdoor cooking game, this collection of recipes is sure to inspire and delight.
From classic whole chickens and tender briskets to more adventurous dishes like smoked turkey legs and chipotle-honey ribs, these recipes prove that a good pit barrel can turn even the most basic ingredients into a culinary masterpiece. And with a range of flavors and techniques on offer, you’re bound to find something to tantalize your taste buds.
In this article, we’ll take you through some of our favorite recipes for smoky pit barrel cooking, from savory meats to sweet and sticky treats. Whether you’re a seasoned pit master or just starting out, these recipes are sure to add some serious flavor to your outdoor cooking repertoire.
Smoky Pit Barrel Whole Chicken
Experience the rich flavors of a slow-cooked whole chicken with this simple recipe that yields tender and juicy results.
Ingredients:
– 1 (3-4 lb) whole chicken
– 1 cup wood chips (hickory or apple)
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your pit barrel or smoker to 225°F (110°C).
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in the pit barrel or smoker, breast side up.
5. Add 1/2 cup of wood chips to the pit barrel or smoker.
6. Cook for 4-5 hours, or until the internal temperature reaches 165°F (74°C).
7. Remove the chicken from heat and let it rest for 10-15 minutes before carving.
Cooking Time: 4-5 hours
Pit Barrel Brisket with Coffee Rub
Pit Barrel Brisket with Coffee Rub: A Smoky Twist on a Classic Recipe
This recipe combines the rich flavors of coffee and brown sugar with the tender, slow-cooked texture of pit-barrel brisket. The result is a deliciously complex dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 (5-6 pound) beef brisket
– 1/2 cup coffee rub (see below)
– 1 tablespoon brown sugar
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
– 1 cup wood chips (your preferred type, e.g., post oak or mesquite)
Coffee Rub:
– 2 tablespoons ground coffee
– 2 tablespoons brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
Instructions:
1. Preheat the pit barrel to 225°F (110°C).
2. In a small bowl, mix together the coffee rub ingredients.
3. Season the brisket with salt and pepper. Apply the coffee rub evenly, making sure to coat all surfaces.
4. Place the brisket in the pit barrel and close the lid. Smoke for 8-10 hours, or until the internal temperature reaches 160°F (71°C).
5. Remove the brisket from the pit barrel and let it rest for 30 minutes before slicing.
Cooking Time: 8-10 hours
Jerk Pork Shoulder with Pineapple Glaze
A sweet and spicy fusion of Caribbean flavors, this recipe combines the boldness of jerk seasoning with the tanginess of pineapple glaze for a mouthwatering pork shoulder dish.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup jerk seasoning
– 2 tbsp olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup pineapple juice
– 1 cup brown sugar
– 2 tbsp soy sauce
– 1 tsp ground cinnamon
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Rub pork shoulder with jerk seasoning, olive oil, onion, garlic, salt, and pepper.
3. Place pork on a baking sheet lined with parchment paper and roast for 2 hours or until tender.
4. In a saucepan, combine pineapple juice, brown sugar, soy sauce, and cinnamon. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes or until glaze thickens.
5. Brush pork shoulder with pineapple glaze during the last 15 minutes of roasting.
Cooking Time: 2 hours 15 minutes
Barbecue Beef Ribs with Spicy Dry Rub
Barbecue Beef Ribs with Spicy Dry Rub
This recipe combines the tender fall-off-the-bone texture of beef ribs with a bold and spicy dry rub, perfect for those who like a little heat in their barbecue.
Ingredients:
- 4 pounds beef short ribs
- 1/2 cup spicy dry rub (see below)
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
Spicy Dry Rub:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- PPreheat grill to medium-low heat.
- In a small bowl, mix together the spicy dry rub ingredients.
- Remove any membrane from the ribs and pat dry with paper towels.
- Apply the dry rub evenly to both sides of the ribs.
- Grill the ribs for 2-3 hours or until tender, brushing with olive oil every 30 minutes.
Cooking Time:
- Total cooking time: 2-3 hours
- Resting time: 10-15 minutes after cooking
Pit Barrel Smoked Turkey Legs
Transform your turkey legs into tender, juicy, and intensely flavored masterpieces with this easy recipe for pit barrel smoked turkey legs. Perfect for game day gatherings or special occasions.
Ingredients:
– 4-6 turkey legs
– 1 cup dry rub (your favorite blend)
– 1 cup wood chips (hickory, apple, or a combination)
– 1 tablespoon brown sugar
– 1 tablespoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your pit barrel smoker to 225°F.
2. In a small bowl, mix together the dry rub, brown sugar, and smoked paprika.
3. Remove any excess fat from the turkey legs and season with salt, pepper, and the dry rub mixture.
4. Place the turkey legs in the pit barrel smoker, leaving space between each leg for even cooking.
5. Add wood chips to the smoker as needed to maintain a consistent temperature.
6. Smoke for 8-10 hours or until the internal temperature reaches 165°F.
7. Let the turkey legs rest for 30 minutes before serving.
Cooking Time: 8-10 hours
Sweet and Sticky Pork Belly
Savor the rich flavors of this Asian-inspired dish as tender pork belly is glazed to perfection with a sweet and sticky sauce.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, and sesame oil.
3. Score the pork belly in a diamond pattern, cutting about 1/4 inch deep.
4. Place the pork belly on a rimmed baking sheet lined with parchment paper.
5. Brush the sweet and sticky glaze all over the pork belly, making sure to get it into the scored lines.
6. Roast for 2 hours or until the pork is tender and caramelized.
7. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 2 hours
Hickory-Smoked Chicken Wings
Bring the flavor of a backyard BBQ to your kitchen with this simple recipe for Hickory-Smoked Chicken Wings. With a sweet and tangy glaze, these wings are sure to be a hit at any gathering.
Ingredients:
– 2 pounds chicken wings
– 1 cup hickory wood chips
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker or grill to 225°F (110°C).
2. In a small bowl, mix together brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika.
3. Season chicken wings with salt and pepper.
4. Place hickory wood chips in the smoker or grill and let them smoke for at least 30 minutes to create a rich flavor.
5. Add chicken wings to the smoker or grill and cook for 2-3 hours, or until they reach an internal temperature of 165°F (74°C).
6. Brush with the glaze during the last 15 minutes of cooking.
Cooking Time: 2-3 hours
Serve: With celery sticks and blue cheese dressing for a classic wing experience.
Texas-Style Smoked Sausages
Get ready for a taste of the Lone Star State with these tender and flavorful smoked sausages, perfect for backyard gatherings or casual meals. This recipe yields 4-6 servings.
Ingredients:
– 1 pound Texas-style smoked sausage (such as Andouille or Kielbasa)
– 1 cup wood chips (hickory or apple work well)
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the sausages with salt, pepper, brown sugar, and garlic powder.
3. Place the sausages in the smoker, leaving space between each for even cooking.
4. Smoke for 2-3 hours, or until the internal temperature reaches 160°F.
5. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Maple-Glazed Pork Loin
Elevate your dinner game with this sticky and flavorful maple-glazed pork loin recipe, perfect for a special occasion or weeknight dinner. The combination of sweet maple syrup, tangy Dijon mustard, and savory herbs creates a mouthwatering glaze that’s sure to impress.
Ingredients:
– 1 (1-2 pound) pork loin
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, garlic, and thyme.
3. Place the pork loin on a rimmed baking sheet lined with parchment paper.
4. Brush the glaze all over the pork loin, making sure to coat evenly.
5. Drizzle with olive oil and season with salt and pepper.
6. Roast in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 45-60 minutes
Smoked Beef Chuck Roast
Perfectly tender and flavorful, this smoked beef chuck roast is a crowd-pleaser. With a rich, savory flavor profile and a velvety texture, it’s sure to become a new favorite.
Ingredients:
– 2-3 pound beef chuck roast
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, and salt.
3. Rub the spice mixture all over the beef chuck roast, making sure to coat evenly.
4. Place the roast in the smoker, fat side up.
5. Smoke for 10-12 hours, or until internal temperature reaches 190°F.
6. Brush with apple cider vinegar and water every hour during the last 2 hours of smoking.
Cooking Time: 10-12 hours
Pit Barrel Tri-Tip with Chimichurri
Experience the bold flavors of Argentina with this simple yet impressive recipe for pit-barrel tri-tip, served with a tangy and herby chimichurri sauce.
Ingredients:
– 1 (3-4 pound) beef tri-tip
– 1 cup olive oil
– 1/2 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat your pit barrel to medium-high heat (around 375°F).
2. Season the tri-tip with salt and pepper on both sides.
3. Place the tri-tip in the pit barrel and cook for about 30-40 minutes, or until it reaches your desired level of doneness.
4. While the tri-tip is cooking, combine the olive oil, parsley, oregano, garlic, and red wine vinegar in a bowl to make the chimichurri sauce.
5. Once the tri-tip is cooked, let it rest for 10-15 minutes before slicing against the grain.
6. Serve with the chimichurri sauce spooned over the top.
Cooking Time: About 45 minutes
Lemon-Herb Smoked Cornish Hens
Impress your guests with this flavorful and visually stunning dish, perfect for a special occasion or holiday dinner. This recipe combines the rich flavor of smoked hens with the brightness of lemon and herbs.
Ingredients:
– 4-6 Cornish game hens
– 1/4 cup smoked paprika
– 2 tbsp olive oil
– 2 lemons, juiced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together smoked paprika, olive oil, lemon juice, parsley, and thyme.
3. Rub the mixture all over the hens, making sure they’re evenly coated.
4. Place the hens in the smoker, breast side up.
5. Smoke for 2-1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C).
6. Let the hens rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Chipotle-Honey Smoked Ribs
These tender and flavorful ribs are slathered in a sticky chipotle-honey glaze, perfect for a summer BBQ or a cozy night in.
Ingredients:
– 2 racks of pork ribs (about 4 pounds)
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chipotle peppers in adobo sauce, minced
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together honey, apple cider vinegar, smoked paprika, cumin, chipotle peppers, salt, and pepper.
3. Remove the membrane from the back of the ribs and place them in the smoker, bone-side down.
4. Smoke for 4 hours or until tender and slightly caramelized.
5. Brush the ribs with the chipotle-honey glaze during the last 30 minutes of cooking.
6. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 4 hours
Pit Barrel Pulled Pork with Carolina Sauce
Pit Barrel Pulled Pork with Carolina Sauce Recipe
Summary: This recipe combines the tender, smoky flavor of slow-cooked pulled pork with the tangy sweetness of homemade Carolina sauce. Perfect for a low-and-slow cookout or a cozy night in.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup pit barrel rub (or your favorite dry rub)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup Carolina sauce (homemade or store-bought)
Instructions:
1. Preheat pit barrel to 225°F.
2. Season pork shoulder with pit barrel rub, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Place pork in the pit barrel and cook for 8-10 hours, or until tender and easily shredded.
4. Remove pork from pit barrel and shred with two forks.
5. Toss shredded pork with Carolina sauce to coat.
6. Serve immediately on a bun or with your favorite sides.
Cooking Time: 8-10 hours
Garlic Butter Smoked Lobster Tails
Elevate your seafood game with this decadent recipe that combines the richness of garlic butter and the indulgent flavor of smoked lobster tails.
Ingredients:
– 4-6 lobster tails (about 1 pound)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the softened butter, minced garlic, and lemon juice until well combined.
3. Season the lobster tails with salt and pepper to taste.
4. Place the lobster tails on the smoker and cook for 10-12 minutes or until they reach an internal temperature of 145°F.
5. During the last 2 minutes of cooking, brush the garlic butter mixture evenly over the lobster tails.
6. Remove from heat and garnish with chopped parsley.
7. Serve immediately and enjoy!
Cooking Time: 12 minutes
Smoked Lamb Shanks with Rosemary
This recipe combines the tender, falling-off-the-bone texture of lamb shanks with the rich, savory flavor of smoked rosemary. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup lamb broth
– 1 tablespoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together olive oil, chopped rosemary, sliced onion, and minced garlic.
3. Season the lamb shanks with salt, pepper, and smoked paprika.
4. Place the lamb shanks in the smoker, fat side up. Close the lid and smoke for 4-5 hours or until tender.
5. Baste the lamb shanks with lamb broth every hour during the last 2 hours of cooking.
6. Remove from heat and let rest for 15 minutes before serving.
Cooking Time: 4-5 hours (plus resting time)
Pit Barrel Pork Chops with Apple Butter Glaze
Savor the sweet and savory flavors of these pit barrel pork chops smothered in a rich apple butter glaze.
Ingredients:
– 4 pork chops (1-1.5 pounds)
– 1 cup apple butter
– 1/2 cup brown sugar
– 2 tablespoons Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat pit barrel or grill to medium-high heat.
2. In a small bowl, mix together apple butter, brown sugar, Dijon mustard, smoked paprika, salt, and pepper.
3. Brush the pork chops with the glaze on both sides.
4. Place the pork chops in the pit barrel or grill and cook for 20-25 minutes per side, or until internal temperature reaches 145°F.
5. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 40-50 minutes
Bourbon-Glazed Smoked Salmon
Elevate your appetizer game with this sweet and savory bourbon-glazed smoked salmon recipe. Perfect for a special occasion or everyday indulgence, this dish is sure to impress.
Ingredients:
– 4 oz smoked salmon fillets
– 1/2 cup brown sugar
– 1/4 cup bourbon whiskey
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine brown sugar, bourbon, honey, Dijon mustard, and apple cider vinegar.
3. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes.
4. Place smoked salmon fillets on a baking sheet lined with parchment paper.
5. Brush glaze evenly over the salmon, making sure to coat all surfaces.
6. Season with salt and pepper to taste.
7. Bake for 10-12 minutes or until cooked through.
Cooking Time: 10-12 minutes
Summary
Get ready to elevate your cooking game with these mouth-watering smoky pit barrel cooker recipes! From classic BBQ favorites like beef ribs and pulled pork, to more adventurous options like smoked lobster tails and lamb shanks, there’s something for every taste bud. Discover how to add a rich, smoky flavor to whole chicken, brisket, turkey legs, and more with these 18 tantalizing recipes. Whether you’re a seasoned pit master or just starting out, these tried-and-true recipes are sure to impress your family and friends.