Are you ready to take your BBQ game to the next level? Look no further than these 18 mouth-watering recipes for your smoky pit barrel cooker. From classic pulled pork and ribs to more adventurous options like smoked salmon and lamb shoulder, we’ve got you covered.
In this article, we’ll dive into the world of low-and-slow cooking, where tender meats and rich flavors come together in perfect harmony. Whether you’re a seasoned pit master or just starting out, these recipes will guide you every step of the way to create unforgettable feasts that will impress friends and family alike.
From classic comfort foods like BBQ pork belly burnt ends and smoked mac and cheese with bacon, to more adventurous options like spicy smoked sausage with peppers and onions, there’s something for everyone in this collection. So why wait? Fire up your pit barrel and get ready to indulge in the most delicious, smoky flavors of the year.
Smoked Beef Brisket with Coffee Rub
Smoked Beef Brisket with Coffee Rub: A rich and savory take on traditional brisket, this recipe combines the deep flavors of smoked meat with a bold coffee rub.
Ingredients:
– 1 beef brisket (5-6 lbs)
– 1/2 cup coffee grounds
– 1/4 cup brown sugar
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together coffee grounds, brown sugar, chili powder, cumin, smoked paprika, salt, and pepper.
3. Rub the coffee mixture all over the brisket, making sure to coat 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. Remove from heat and let rest for 30 minutes before slicing and serving.
Cooking Time: 10-12 hours
Pit Barrel Pulled Pork with Apple Cider Glaze
This recipe combines the rich flavor of slow-cooked pork shoulder with the sweetness of apple cider and a hint of spice, resulting in tender and juicy pulled pork that’s perfect for sandwiches or as a main dish.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon salt
– 1/2 cup apple cider
– 1/4 cup water
Instructions:
1. Preheat pit barrel 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 pork shoulder.
4. Place the pork shoulder in the pit barrel and cook for 8-10 hours or until tender.
5. About 30 minutes before serving, brush the apple cider glaze (see below) all over the pork.
6. Remove from heat and let rest for 15 minutes before pulling apart with two forks.
Apple Cider Glaze:
– Mix together apple cider and water in a small bowl.
– Brush all over the pork shoulder during the last 30 minutes of cooking.
Cooking Time: 8-10 hours
Juicy Beer Can Chicken with Garlic Butter
Elevate your backyard BBQ game with this mouth-watering recipe that combines the tender juiciness of beer can chicken with the rich flavor of garlic butter. Perfect for a summer gathering or a weeknight dinner, this dish is sure to please.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1 can of beer
– 2 tbsp unsalted butter, softened
– 2 cloves of garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse the chicken and pat dry with paper towels.
3. Place the can of beer in the cavity of the chicken.
4. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
5. Spread the garlic butter mixture evenly under the chicken’s skin, making sure to get some under the wings and legs as well.
6. Grill the chicken for 30-40 minutes or until internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving and serving.
Cooking Time: 30-40 minutes
Smoked Turkey Legs with Cajun Seasoning
Smoked Turkey Legs with Cajun Seasoning: A Flavorful Twist on Classic BBQ
Get ready to elevate your outdoor cooking game with this mouthwatering recipe that combines the rich flavors of smoked turkey legs with the bold, spicy kick of Cajun seasoning.
Ingredients:
– 4-6 turkey legs
– 2 tbsp Cajun seasoning
– 1 cup wood chips (hickory or apple)
– 1/4 cup brown sugar
– 2 tbsp honey
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together Cajun seasoning, brown sugar, honey, garlic powder, salt, and pepper.
3. Rub the mixture all over the turkey legs, making sure to coat them evenly.
4. Place the turkey legs in the smoker, fat side up.
5. Smoke for 4-6 hours, or until the internal temperature reaches 165°F.
6. Brush with additional Cajun seasoning and wood chips during the last hour of cooking.
Cooking Time: 4-6 hours
Texas-Style Smoked Ribs with Dry Rub
Get ready for a true Texas BBQ experience! This recipe combines the rich flavors of smoked ribs with a bold dry rub, resulting in tender, fall-off-the-bone meat that’s sure to please.
Ingredients:
– 2 racks pork ribs
– 1/4 cup dry rub (see below)
– 1 cup wood chips (post oak or mesquite work well)
– 1 cup water
Dry Rub:
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– Salt and black pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Remove membrane from back of ribs.
3. Apply dry rub evenly to both sides of the ribs.
4. Place ribs in smoker, bone-side down.
5. Smoke for 4 hours, or until meat is tender and easily falls off the bone.
6. Brush with water during last 30 minutes of cooking.
Cooking Time: Approximately 4-5 hours
Pit Barrel Smoked Salmon with Honey Mustard Glaze
Elevate your smoked salmon game with this sweet and savory recipe, perfect for a special occasion or everyday indulgence. By combining the rich flavor of smoked salmon with a tangy honey mustard glaze, you’ll create a dish that’s sure to impress.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup wood chips (your preferred type, such as alder or apple)
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your pit barrel or smoker to 225°F.
2. Season the salmon fillets with salt, pepper, and smoked paprika.
3. Place the salmon in the pit barrel or smoker and smoke for 2-3 hours, or until cooked through.
4. In a small saucepan, combine honey, Dijon mustard, brown sugar, and 1 tbsp water. Bring to a simmer over medium heat.
5. Brush the glaze over the smoked salmon during the last 30 minutes of cooking.
6. Serve immediately and enjoy!
Cooking Time: 2-3 hours
BBQ Pork Belly Burnt Ends
This recipe takes the classic BBQ burnt ends to a new level by using tender pork belly instead of brisket. The resulting dish is a sweet and savory masterpiece that’s sure to impress.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup BBQ sauce (homemade or store-bought)
– 1/4 cup wood chips (such as applewood or hickory)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly onto the pork belly cubes.
4. Place the pork belly cubes in the smoker and cook for 6-8 hours, or until tender and caramelized.
5. During the last 30 minutes of cooking, brush the BBQ sauce onto the pork belly.
6. Remove the pork belly from the smoker and let it rest for 10 minutes before serving.
Cooking Time: 6-8 hours
Smoked Lamb Shoulder with Rosemary and Garlic
This recipe yields a tender and flavorful lamb shoulder with the perfect blend of smoky, herby, and garlicky notes. Perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 (2-pound) lamb shoulder
– 4 sprigs of fresh rosemary, chopped
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and black pepper, to taste
– Wood chips for smoking (e.g., apple or cherry)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together rosemary, garlic, salt, and black pepper.
3. Rub the mixture all over the lamb shoulder, making sure to coat it evenly.
4. Place the lamb shoulder in the smoker, fat side up.
5. Smoke for 8 hours or until the lamb reaches an internal temperature of 160°F.
6. Remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 8 hours
Pit Barrel Whole Duck with Orange Glaze
Elevate your outdoor cooking game with this show-stopping whole duck recipe, smothered in a sweet and tangy orange glaze. Perfect for special occasions or just a weekend treat.
Ingredients:
– 1 (3-4 lb) whole duck
– 1/2 cup orange marmalade
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 2 tbsp brown sugar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat pit barrel to 275°F (135°C).
2. Rinse duck and pat dry with paper towels.
3. In a small bowl, mix together marmalade, honey, mustard, brown sugar, cumin, smoked paprika, salt, and pepper.
4. Stuff the duck cavity with thyme leaves.
5. Place duck in pit barrel and brush with orange glaze.
6. Cook for 2-3 hours or until internal temperature reaches 165°F (74°C).
7. Let rest for 10 minutes before carving.
Cooking Time: 2-3 hours
Spicy Smoked Sausage with Peppers and Onions
Savor the bold flavors of spicy smoked sausage paired with sweet bell peppers and caramelized onions, perfect for a satisfying dinner or casual gathering.
Ingredients:
– 1 lb spicy smoked sausage (such as Andouille or Chorizo)
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 tbsp olive oil
– 1 tsp paprika
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add sausage and cook until browned on all sides, about 5 minutes.
3. Remove sausage from skillet and set aside. Reduce heat to medium-low. Add sliced peppers and onions; cook, stirring occasionally, for 15-20 minutes or until tender.
4. Return sausage to the skillet with peppers and onions. Sprinkle with paprika, salt, and pepper to taste.
5. Transfer skillet to the preheated oven and bake for an additional 10-12 minutes or until sausage is cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Smoked Pork Loin with Peach Bourbon Sauce
Elevate your barbecue game with this sweet and savory recipe that combines tender smoked pork loin with a tangy peach bourbon sauce. Perfect for special occasions or a weekend gathering.
Ingredients:
– 1 (2-3 pound) pork loin
– 1 cup wood chips (your preferred type of smoking wood)
– 1/4 cup peach preserves
– 1/4 cup bourbon whiskey
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the pork loin with salt and pepper.
3. Smoke the pork loin for 8-10 hours, or until it reaches an internal temperature of 145°F.
4. In a small saucepan, combine peach preserves, bourbon whiskey, brown sugar, and apple cider vinegar. Bring to a simmer over medium heat.
5. Brush the peach bourbon sauce onto the smoked pork loin during the last 30 minutes of cooking.
6. Let the pork loin rest for 10-15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Pit Barrel Smoked Corn on the Cob
Elevate your summer BBQs with this easy and delicious recipe for smoked corn on the cob. This classic combination of sweet corn, savory smoke, and a hint of spice is sure to be a crowd-pleaser.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your Pit Barrel or smoker to 225°F.
2. In a small bowl, mix together the brown sugar, smoked paprika, chili powder, and garlic powder.
3. Brush the corn ears with melted butter, then sprinkle the dry rub mixture evenly over each ear.
4. Place the corn in the smoker, closing the lid to trap the smoke.
5. Smoke for 30-40 minutes, or until the corn is tender and lightly caramelized.
6. Remove from heat and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Smoked Mac and Cheese with Bacon
Elevate your macaroni and cheese game with the addition of smoky goodness and crispy bacon. This creamy, cheesy dish is perfect for a cozy night in or as a side to your favorite comfort foods.
Ingredients:
– 8 oz macaroni
– 2 cups smoked cheddar cheese, shredded
– 1 cup heavy cream
– 4 slices cooked bacon, crumbled
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large saucepan, combine heavy cream, smoked cheddar cheese, and Parmesan cheese. Heat over medium heat, whisking constantly, until cheese is melted and smooth.
4. Add cooked macaroni to the cheese sauce and stir until well combined.
5. Transfer the macaroni mixture to a baking dish and top with crumbled bacon.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
BBQ Beef Short Ribs with Red Wine Reduction
This recipe combines tender short ribs with the rich flavors of barbecue and red wine, resulting in a fall-off-the-bone dish perfect for special occasions.
Ingredients:
– 4 beef short ribs
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, salt, and black pepper.
3. Season short ribs with the dry rub, coating evenly.
4. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side.
5. Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until tender.
6. Remove from oven and brush with BBQ sauce.
7. Reduce red wine in a small saucepan over medium heat until thickened, about 10-15 minutes.
8. Serve short ribs with the reduced red wine sauce spooned over.
Cooking Time: 3 hours (including searing)
Pit Barrel Smoked Turkey with Herb Butter
Smoked Turkey with Herb Butter Recipe
Get ready to elevate your holiday meal with this mouth-watering Pit Barrel Smoked Turkey and Herb Butter combination! Slow-smoking the turkey over low heat allows for tender, juicy meat that’s infused with rich, savory flavors.
Ingredients:
– 1 (12-14 pound) whole turkey
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 2 tablespoons kosher salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 stick unsalted butter, softened
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh thyme
Instructions:
1. Preheat the Pit Barrel to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder.
3. Rub the mixture all over the turkey, making sure to coat it evenly.
4. Place the turkey in the Pit Barrel and close the lid.
5. Smoke the turkey for 8-10 hours or until it reaches an internal temperature of 165°F.
6. While the turkey is smoking, mix together softened butter, garlic, parsley, and thyme.
7. Once the turkey is cooked, remove it from the smoker and brush with herb butter.
Cooking Time: 8-10 hours
Smoked Pork Chops with Maple Glaze
Elevate your pork chops game with this sweet and savory recipe that combines the rich flavor of smoked meat with a tangy maple glaze. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless pork chops (1-1.5 pounds)
– 1 cup wood chips (hickory or apple work well)
– 1/2 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. Season the pork chops with salt, pepper, and smoked paprika.
3. Place the pork chops in the smoker for 4-5 hours, or until they reach an internal temperature of 145°F (63°C).
4. While the pork is smoking, combine maple syrup, apple cider vinegar, and brown sugar in a small saucepan. Bring to a simmer over medium heat.
5. Brush the glaze on the pork chops during the last 30 minutes of cooking.
6. Remove from heat and let rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours
Pit Barrel Smoked Whole Cauliflower with Tahini Drizzle
Elevate your vegetable game with this effortless recipe that combines the richness of smoked cauliflower with the nutty flavor of tahini. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients:
– 1 whole head of cauliflower
– 1 cup of wood chips (your preferred smoking wood)
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/4 cup water
Instructions:
1. Preheat your Pit Barrel Smoker to 225°F (110°C).
2. Remove the leaves and stem from the cauliflower, then place it in the smoker.
3. Smoke for 6-8 hours or until the cauliflower is tender.
4. Meanwhile, mix tahini, lemon juice, garlic powder, and water in a bowl.
5. Once the cauliflower is cooked, drizzle with the tahini mixture and season with salt and pepper to taste.
Cooking Time: 6-8 hours (smoking time) + 10 minutes (prep and assembly)
Smoked Stuffed Peppers with Ground Beef and Cheese
Savory peppers filled with a flavorful mix of ground beef, cheese, and spices, smoked to perfection – this recipe is perfect for a comforting meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup cooked white rice
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: your favorite BBQ sauce
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Cut the tops off peppers, remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking up into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stuff each pepper with the meat mixture, followed by shredded cheese, cooked rice, and smoked paprika.
6. Place peppers in smoker for 2-3 hours or until tender. If desired, brush with BBQ sauce during last hour of smoking.
7. Serve warm, garnished with chopped fresh parsley if desired.
Cooking Time: 2-3 hours
