When it comes to BBQ, there’s nothing quite like the rich, smoky flavor that only a pit barrel cooker can provide. Whether you’re a seasoned pitmaster or just starting out on your grilling journey, these 18 mouthwatering recipes are sure to satisfy your cravings and impress your friends and family. From classic slow-cooked brisket and pulled pork to more adventurous options like beer-can chicken and smoked turkey legs, we’ve got everything covered.
In this article, we’ll be sharing a variety of delicious pit barrel cooker recipes that showcase the versatility and flavor potential of this popular cooking method. Whether you’re looking for comfort food classics or something new and exciting to try, you’ll find it all here.
Smoked Beef Brisket with Coffee Rub
This recipe combines the rich flavor of smoked beef brisket with the depth of a coffee rub, creating a unique and mouthwatering dish.
Ingredients:
– 1 (5-6 pound) beef brisket
– 1 cup strong brewed coffee
– 2 tablespoons brown sugar
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Wood chips or chunks for smoking (your choice of flavor)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brewed coffee, brown sugar, chili powder, cumin, smoked paprika, salt, and pepper.
3. Rub the coffee mixture all over the beef brisket, making sure to cover it evenly.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 10-12 hours, or until the internal temperature reaches 160°F.
6. Let the brisket rest for 30 minutes before slicing and serving.
Cooking Time: 10-12 hours
Pit Barrel Pulled Pork Shoulder
Pit Barrel Pulled Pork Shoulder Recipe
Summary:
This recipe yields a tender and flavorful pulled pork shoulder using a pit barrel method that’s perfect for backyard gatherings or family dinners.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. Preheat the pit barrel to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in the pit barrel and close the lid.
5. Cook for 8-10 hours or until the internal temperature reaches 190°F (88°C).
6. After 8 hours, baste the pork with apple cider vinegar and water mixture every 30 minutes.
7. Once cooked, use two forks to pull the pork apart into shreds.
8. Serve immediately and enjoy!
Cooking Time: 8-10 hours
Classic Smoked Baby Back Ribs
Classic Smoked Baby Back Ribs Recipe
This recipe yields tender, fall-off-the-bone baby back ribs that are smothered in a rich, tangy BBQ sauce. With a minimal amount of effort and a few simple ingredients, you’ll be enjoying these delicious ribs in no time.
Ingredients:
– 2 racks baby back ribs (about 4 pounds)
– 1 cup wood chips (such as hickory or apple)
– 1 cup BBQ rub
– 1 cup brown sugar
– 1/2 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Remove membrane from back of ribs (optional).
3. In a small bowl, mix together BBQ rub, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.
4. Apply the dry rub mixture evenly to both sides of the ribs.
5. Place ribs in smoker, close lid, and cook for 4-5 hours or until tender and slightly charred.
6. Brush with BBQ sauce during last 15 minutes of cooking.
Cooking Time: 4-5 hours
Juicy Beer Can Chicken
Transform your backyard BBQ with this simple and mouth-watering recipe that’s sure to please. By cooking chicken on a beer can, you’ll get tender meat infused with the flavors of the grill.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1 can of beer (any type, but darker beers work best)
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic powder, and paprika.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the beer can in the cavity of the chicken.
6. Season the outside of the chicken with salt and pepper.
7. Grill chicken for 45-60 minutes or until it reaches an internal temperature of 165°F (74°C).
8. Let rest for 10 minutes before carving and serving.
Cooking Time: 45-60 minutes
Texas-Style Smoked Sausage
Experience the rich flavors of Texas with this classic smoked sausage recipe, perfect for backyard barbecues and casual gatherings.
Ingredients:
– 1 lb smoked sausage (such as Andouille or Kielbasa)
– 1 tablespoon brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Remove the sausage from its casing and place it in a large aluminum pan or foil packet.
3. In a small bowl, mix together brown sugar, apple cider vinegar, Worcestershire sauce, and paprika.
4. Brush the mixture evenly over the sausage, making sure to cover all surfaces.
5. Smoke the sausage for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C).
6. Remove from heat and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Sweet and Spicy Smoked Turkey Legs
Get ready to elevate your tailgating game with these Sweet and Spicy Smoked Turkey Legs! This recipe combines the tender, smoky flavor of turkey legs with a sweet and spicy kick that’s sure to please.
Ingredients:
– 4-6 turkey legs
– 1 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper.
3. Rub the spice mixture all over the turkey legs, making sure they’re evenly coated.
4. Place the turkey legs in the smoker and cook for 6-8 hours, or until they reach an internal temperature of 165°F (74°C).
5. During the last hour of cooking, brush the turkey legs with apple cider vinegar mixed with water.
Cooking Time: 6-8 hours
Smoked Pork Belly Burnt Ends
Transform your pork belly into tender, caramelized burnt ends with this simple recipe that combines the rich flavors of smoke and spice. Perfect for snacking or serving as an appetizer.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 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, cumin, salt, and pepper.
3. Rub the spice mixture evenly onto the pork belly cubes.
4. Place the pork belly cubes in the smoker for 4-5 hours, or until tender and caramelized.
5. During the last 30 minutes of smoking, brush with apple cider vinegar and water mixture.
6. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours
Garlic Butter Smoked Lobster Tails
Transform lobster tails with a rich garlic butter sauce and a hint of smokiness for an unforgettable dining experience.
Ingredients:
– 1 pound lobster tails
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat smoker or grill to 225°F (110°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Stir in lemon juice and smoked paprika. Season with salt and pepper to taste.
4. Place lobster tails on the smoker or grill, shell-side down. Cook for 10-12 minutes per pound, or until opaque and flaky.
5. Brush garlic butter sauce over lobster tails during the last 2 minutes of cooking.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-24 minutes (depending on lobster tail size)
Smoked Whole Chicken with Herb Butter
Smoked Whole Chicken with Herb Butter: A Deliciously Easy Recipe
This recipe combines the rich flavors of smoked chicken with the brightness of fresh herbs, all wrapped up in a pat of creamy butter. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (3-4 lb) whole chicken
– 1/2 cup herb butter (see below)
– 1 cup wood chips (your choice of flavor)
– 1 cup water
Herb Butter:
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh thyme
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together herb butter ingredients until well combined.
3. Season the chicken with salt and pepper.
4. Place chicken in smoker, breast side up. Close lid and smoke for 2-3 hours or until internal temperature reaches 165°F.
5. Remove chicken from smoker and brush with herb butter.
6. Return chicken to smoker for an additional 30 minutes.
7. Let chicken rest for 10 minutes before carving.
Cooking Time: 2-3 hours + 30 minutes (herb butter application)
Pit Barrel Smoked Tri-Tip
Get ready to experience the rich flavors of a classic BBQ with this easy-to-make Pit Barrel Smoked Tri-Tip recipe. With just a few simple steps, you’ll be able to create tender and juicy tri-tip that’s packed with smoky goodness.
Ingredients:
– 1 (3-4 pound) beef tri-tip
– 1 cup pit barrel rub
– 2 tablespoons brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat the pit barrel to 225°F.
2. In a small bowl, mix together the pit barrel rub, brown sugar, smoked paprika, chili powder, garlic powder, salt, and black pepper.
3. Apply the dry rub evenly to both sides of the tri-tip.
4. Place the tri-tip in the pit barrel and smoke for 8-10 hours or until it reaches an internal temperature of 130°F.
5. Remove from heat and let rest for 30 minutes before slicing and serving.
Cooking Time: 8-10 hours
Maple-Glazed Smoked Ham
Sweet and savory, this maple-glazed smoked ham is perfect for special occasions or everyday meals. A classic combination of flavors, it’s sure to impress your guests!
Ingredients:
– 1 (4-6 pound) smoked ham
– 1/2 cup pure maple syrup
– 1/4 cup brown sugar
– 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon ground cloves
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together maple syrup, brown sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce.
3. Place the smoked ham in a roasting pan or large baking dish.
4. Brush the glaze all over the ham, making sure to cover every surface.
5. Bake for 20-25 minutes per pound, or until the internal temperature reaches 140°F (60°C).
6. Remove from oven and let rest for 10-15 minutes before slicing.
Cooking Time: Approximately 2-3 hours for a 4-6 pound ham
Smoked Lamb Chops with Mint Chimichurri
Elevate your outdoor cooking game with these succulent smoked lamb chops paired with a bright and refreshing mint chimichurri sauce.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 1 cup wood chips (your preferred type of wood for smoking)
– 1/2 cup olive oil
– 1/4 cup fresh mint leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Season the lamb chops with salt and pepper.
3. Place the lamb chops in the smoker, leaving space between each chop for even smoking.
4. Smoke the lamb chops for 2-3 hours, or until they reach an internal temperature of 145°F (63°C) for medium-rare.
5. Meanwhile, combine olive oil, chopped mint, garlic, and red wine vinegar in a bowl.
6. Once the lamb chops are done, brush them with the mint chimichurri sauce during the last 10 minutes of smoking.
7. Remove from heat and let rest for 5-10 minutes before serving.
Cooking Time: 2-3 hours
BBQ Smoked Meatloaf
Get ready to fall in love with this tender and flavorful BBQ smoked meatloaf recipe! This twist on a classic comfort food combines the rich flavors of smoked meats with the sweetness of BBQ sauce.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup BBQ sauce
– 6-8 hickory wood chips or 1 cup liquid smoke
Instructions:
1. Preheat smoker to 225°F.
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well with hands until just combined.
3. Form into a loaf shape and place on a piece of aluminum foil or a meatloaf pan.
4. Smoke for 5-6 hours, or until internal temperature reaches 160°F.
5. During the last 30 minutes of smoking, brush with BBQ sauce.
6. Remove from smoker and let rest for 10 minutes before slicing and serving.
Cooking Time: 5-6 hours
Smoked Duck with Orange Glaze
This recipe combines the rich flavor of smoked duck with a tangy orange glaze, creating a dish that’s perfect for special occasions.
Ingredients:
– 1 (4-6 pound) smoked duck breast
– 1 cup orange marmalade
– 1/2 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine orange marmalade, honey, apple cider vinegar, Dijon mustard, salt, and black pepper.
3. Bring the glaze to a simmer over medium heat, whisking until smooth.
4. Place the smoked duck breast on a rimmed baking sheet lined with aluminum foil.
5. Brush the warm glaze evenly over the duck breast.
6. Roast the duck in the preheated oven for 15-20 minutes, or until heated through and caramelized.
7. Let the duck rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Pit Barrel Smoked Salmon
Transform your salmon into a tender, smoky delight with this simple recipe that showcases the rich flavors of pit barrel smoking.
Ingredients:
• 4 salmon fillets (6 oz each)
• 1 cup wood chips (apple or cherry work well)
• 1 cup brown sugar
• 2 tbsp kosher salt
• 1 tsp black pepper
Instructions:
1. Preheat your pit barrel to 225°F.
2. In a small bowl, mix together brown sugar, kosher salt, and black pepper.
3. Pat the salmon fillets dry with paper towels.
4. Sprinkle the sugar-salt mixture evenly over both sides of the salmon.
5. Place the salmon in the pit barrel, leaving some space between each fillet.
6. Add wood chips to the pit barrel, ensuring a gentle smoke is released.
7. Smoke for 2-3 hours or until the salmon reaches an internal temperature of 145°F.
Cooking Time: 2-3 hours
Tips:
– Adjust the wood chip amount based on your desired level of smokiness.
– Keep the pit barrel at a consistent temperature to prevent overcooking.
– Serve immediately, garnished with fresh herbs and lemon wedges if desired.
Spicy Smoked Chicken Wings
Elevate your game-day gatherings with these tender, juicy, and spicy smoked chicken wings. This recipe combines the rich flavor of smoked meat with a bold kick from hot sauce.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Wood chips or chunks for smoking (optional)
Instructions:
1. Preheat your smoker to 225°F (or use a charcoal grill with wood chips).
2. In a small bowl, mix together hot sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Toss chicken wings in the spicy mixture until fully coated.
4. Place wings in the smoker or grill, closing lid to maintain temperature (or use a foil packet with holes for indirect heat).
5. Smoke for 2-3 hours, or until wings reach an internal temperature of 165°F.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Serve: With your favorite dipping sauce, such as blue cheese or ranch dressing.
Smoked Venison Backstrap
Transform your venison backstrap into a tender and flavorful treat with this simple smoking recipe.
Ingredients:
– 1-2 venison backstraps (depending on size)
– 1 cup wood chips (hickory or apple work well)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together the brown sugar, smoked paprika, salt, and pepper.
3. Rub the mixture evenly onto both sides of the venison backstraps.
4. Place the backstraps in the smoker, fat side up.
5. Smoke for 4-6 hours or until the internal temperature reaches 160°F (71°C).
6. Remove from heat and let rest for 10 minutes before slicing.
Cooking Time: 4-6 hours
Pit Barrel Smoked Corn on the Cob
Elevate your backyard BBQ game with this simple and mouth-watering recipe for smoked corn on the cob. Perfect for a crowd, this dish is sure to become a summer staple.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup Pit Barrel Smoker pellets (your choice of flavor)
– 2 tablespoons 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 brown sugar, smoked paprika, salt, and pepper.
3. Brush the corn ears with a little bit of oil and sprinkle the sugar mixture evenly over each ear.
4. Place the corn on the cob in the pit barrel smoker, closing the lid to maintain temperature.
5. Smoke for 2-3 hours, or until the corn is tender and slightly charred.
6. Remove from heat and serve immediately.
Cooking Time: 2-3 hours
Summary
Get ready to fire up your pit barrel cooker and indulge in some mouth-watering BBQ goodness! This article features an impressive 18 recipes that will satisfy even the most discerning palates. From classic smoked baby back ribs to sweet and spicy turkey legs, there’s something for everyone. Explore the world of pit barrel cooking with recipes like smoked beef brisket with coffee rub, juicy beer can chicken, and tender smoked pork belly burnt ends. Whether you’re a BBQ newbie or a seasoned pro, these smoky recipes are sure to become new favorites.
