PIT BARREL RECIPES RECIPES

Steps:

• Dry brine the turkey by sprinkling kosher salt evenly over the breast, legs, wings and back of the turkey. Total salt usage should be about 2 TBS. Place the turkey in the fridge uncovered for about 8 hours or overnight.
• Mix together 1 cup of mayonnaise with about ½ bottle of Jeff's original rub (½ cup).
• Make sure the turkey is nice and dry then apply the mayonnaise/rub mixture all over the outside of the turkey. Get some under the skin wherever possible.
• Set up Pit Barrel Cooker according to directions in manual. If using a regular smoker, set it up to cook at about 240°F using indirect heat.
• Place the turkey in the Pit Barrel using hooks or the special turkey hanger. You can also just set it on the included grate if you prefer.
• Let the turkey cook in the PBC for approximately 4 hours or until a thermometer reads 165°F in the thickest part of the breast or thigh. If you are cooking at a lower temperature such as 240°F using a normal smoker, the time will be closer to 6 or 7 hours.
• When the turkey reaches the finish temperature, remove it from the cooker/smoker and let it rest under foil for about 20 minutes before carving.
• Enjoy!

Steps:

• Light your Pit Barrel® according to the instructions.
• Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
• If present on bone side of the ribs, trim the skirt so that it’s flush with bones.
• Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
• Moderately coat both sides of ribs with the Beef and Game Pit Rub.
• Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.
• Hang the ribs from the rods in the Pit Barrel®, leaving space between each slab, and secure the lid.
• Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the end of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well. Tip: Check in and look at the ribs each hour until familiar with the Pit Barrel® cooking process.
• Remove the slabs from the Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.
• Hang the ribs back in the Pit Barrel® and cook for approximately 30 minutes until BBQ sauce is caramelized.
• Remove ribs from the Pit Barrel® (confirming doneness), and cut into individual ribs using the Ultimate Chef's Knife.