Cajun Smoked Pit Barrel Turkey
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- Опубликовано: 6 сен 2024
- This has been my Thanksgiving ( and other holidays) turkey that I've been cooking the past few years. It always comes out of that @pitbarrelcooker so juicy, Smokey, and delicious. This time I used my new full size Pit Barrel cooker. pitbarrelcooke...
Injectable marinades and rubs were purchased from Heaven Made Products.
www.heavenmade...
Total cook time is approximately 4 hours, maybe longer depending on the size turkey you cook. Mine was about 15-16 lbs.
Stumbled onto your channel as I recently ordered an LSZ offset like yours. Great videos! Love how you fold in the family...keep up the great work!
Good job Adam love your family.
Adam; just watched your Cajun Pit Barrel Smoked Turkey episode.
My gas BBQ doesn’t do the job that I’m sure your Pit Barrel does! I checked them out online and the price is acceptable. But, because I live in a Toronto, Canada suburb, I get hit with shipping costs that are almost equal to the purchase price!
Add to that, the tax and duty I’ll have to pay as well!
Wish I lived in Buffalo, NY!
Best regards on my favourite camping & cooking channel!
Michael Cassidy
Man I hate to hear that! It's terrible the taxes are so high to bring something over the border.
Looks tasty,I will be smoking a turkey on my Pit Barrel for the first time.Thanks for the tips.Happy Thanksgiving.
Looks great, I will be doing my turkey this year in my Craftsman Air Compressor Smoker. Thanks for sharing.
Sounds good!
Great vlog great product reviews
Love your videos bro
From
Texas
Awesome! 👊🏻
Man things have changed while ive been away over the last 3 years. Your patio looks amazing. Have a great turkey day and my best wishes to you and your family
PBJ & PBS? Styling with drool watching that turkey cook, yum!
Awesome! Thanks for having us over to enjoy your family time with that amazing turkey!
Love watching your videos. The charcoal smudge on your face was a nice touch.😂
Damn, you learn so much more watching this than in TV cooking shows.
In the next episode we turn this Turkey on the lathe, stay tuned folks !
I recently discovered your channel. You make me hungry 🤤 I've binge watched your videos and love them you and Abby are great people. It's too bad some people have to be negative. Your hike at the arches was a hike no matter what rude people say. We went out west this summer too and did a hike around devil's tower and went to Yellowstone and did a bunch of hiking we aren't spring chickens and definitely not in shape but like you at least we were out and giving it our best. Keep them videos coming you're doing great 😁
I love every part of this amazing video the instraction, sharing the meal, the people ❤.
Awesome job as always 👍
looks good Adam, I'll take 3! Thanks for the video.
Good video Adam hope you do another thanksgiving video with your mom again like you did a few years ago!
I agree , once u smoke a turkey , you'll never bake 1 again!! HaPpY Thanksgiving!!🔥
Happy Thanksgiving to the whole Booth clan!
Great video, Adam. I'll be smoking one in a Masterbuilt electric smoker on Thanksgiving. Zatarain creole injected and olive oil/cajun rub on the outside. You're right, you'll never go back to baking one after smoking one. Loving your videos- thanks!
Not to sound like a broken record, but hit up the FDA Website and Thermaworks site, both have Time @ Temperature charts for Chicken and Turkey. Chicken is PERFECTLY SAFE TO EAT at 150F as long as it was at that temperature for 2.7 Minutes, and turkey is 3.8 min. By the time that bird hit 160 that bird sat at the safe temp for at least 20 minutes. Not to mention that C/O Heat will continue to raise the temp for about 20 minutes or so. Best changes in cooking chicken and turkey I have ever made is using those tables...
Ain't B!!!!!👌👌👌🤩🤩😊 How we roll in the south!!💞💞💞
Thanks for sharing Adam !!
You are a solid RUclipsr man. Great content and quality. Both your channels are well made just like your turkey!
love the shirt man ! great cook
Great video...I’ll be doing a turkey in my PBC on Thanksgiving. Need to try that marinade as well!
I came for the machining but I stay for the food!
You came here for the bbq, machining is on the other channel.
U do have a pk!!! OMG they're awesome!!! I can't afford 1!!! Nice drum smoker too both!!! DAYUM bro ,I'm in south florida!! South tip of lake Okeechobee!!! Cane country!!! HOTT n mosquitoes n alligators!!!😊
Thermoworks "Smoke" has two channels plus a wireless remote so you can track temps from a distance, and it's around eighty dollars less.
That’s great! I went the system I wanted.
GOOD NO.1
Dr. Abom to the grill please. Dr. Abom to the grill.
Wow, can i put my order in. Looks amazing
That looks so Yummy 😋
I'll be looking to purchase the PBJ model for now to get into smoking.
Let your viewers know how badly damaged the back fence posts were and what you did to fix it.
Many thanks, Carl (Michigan)
You should make a horizontal motorized spit for that bad boy on your other channel
The owner of Pit Barrel, Noah Glanville, suggest this method of lighting the Pit Barrels (copied from the website):
"Fill your charcoal basket level, remove 1/4 of the briquets (this is approximately 40 coals for the PBC and 20 coals for the PBJ) and place in chimney, light the coals with the lid off and let burn for 12 minutes for elevations between sea level and 2000 ft (All other elevations will let your coals burn for 20 minutes). Dump the lit coals into the charcoal basket and start cooking immediately."
This is the method I've used and I've never worn a glove or needed to bend a hook to lower a basket full of lit coals. I'm just lowering the chimney that's barely half full. Safe, easy and actually increases your cooking time and lowers the cooking temperature inside by progressive lighting.
The Pit Barrel is so forgiving, Adam does well with his method, too.
All the best, Adam And Abby... and I agree, "It's the easiest to use and best smoker I've ever tried."
I developed a method of handling the charcoal that works for me. Nothing wrong with Noah’s recommendation but there’s more than one way to tackle a job, just like in the shop.
@@AbomAdventures gotta say I was on the fence about buying a pbc because their minion lighting method was turning me off because it releases acrid toxic white smoke during the entire cook on the food. I’m glad I came across your video to see that you light all briquettes all at once like I do on my kettle. I was afraid you would need to refill the basket during the cook. I guess you didn’t need to.
Orders in!!!!🤩🤩
Nice
Adam, did you make the hook for the charcoal basket or is it something that can be purchased?
I made it myself. Just used a 1/4” Rod and bent it to shape.
Adam, I’m a bit skeptical about the pit barrel. My main concern is controlling the temperature, when is time to add the turkey, what to do if the coals aren’t hot enough OR if they are too hot to add the turkey. Also would the bottom portion of the turkey cook faster than the top part since it’s closer the the coals.
When you have not used one it's easy to be skeptical. I've been using it for three years and it's always worked great, one of the easiest cookers I have used and the food taste delicious. I welcome you to go to their website and watch some of the videos they have on the pit barrel. The coals run an even heat and the convection provides even heat all around the meat.
Where did you buy your pit barrel?
Directly from Pit Barrel. The link is in video description.
Thinking about buying the Jr can you use the rack in case something your cooking falls off the hooks? Also, what size of Turkey did you cook in the Jr?
Need smoked turkey now.
Nice!! Yummy... :-)
Great Video again!!! Where can I get a hook like yours to lower the charcoal. Thanks in advance.
I made mine.
My ole lady makes turkey nuggets outta the breast!!! Effing awesome!!!
How many times did you need to load new coals? Also you eat cold turkey? I like comig shortly out if the oven nice and hot.
For this cool I did not have to refill the coal basket. I can usually get a good 5 hours out of one batch of charcoal.
Adam, are you guys doing the traditional parties or skipping this year due to coronavirus?
We’ll be camping in Tennessee this yesr
Where did you get the hanger to lower the charcoal basket? I need one!
I made that myself out of some 1/4” round bar.
Just bought a PBJ. What do you do for storage of the unit while you’re traveling?
I use a bungies cord across the lid to keep it from flying off, then I use another bungie cord to secure it to the bed of the truck. Put everything inside of the barrel that belong in the cooker, including the stand. Always remember to put the two rods in the barrel when you pack it up.
@@Abom79 Thanks Adam!! Appreciate it!
Pit barrel junior or PBJ, and Pit barrel big daddy PBBD
This is so yummy! Those injections are way more better than Botox :-)
i am the guy that eats the skin off the pig cook out that took us 24hrs too cook the pig lost art
I'm trying to understand why the breast is 180 when your probe said 160. 180 is way too high for the breast. Was it dry? Why didnt you show where it was 160 in the breast.? The probe instructions said to pull at 157 for the purpose of carry over cooking I would think.
I was probing area closer to the surface which will always be higher. The area in the center of the breast was 160
If you're pulling your birds at 157 on the breast, I'm genuinely curious how you cook the dark meat over 160 too, because the thighs always take the longest. That's kind of always been the trade-off with whole birds, balancing over and under cooking.
@@cup_and_cone the way he set the bird in the cooker made sense to me but to me sometimes you just need to put the probes away and use your 20 yrs of experience and cook with common sense. The bird was overcooked in the breast and probably dry but everyone does it their own way. Ive never used any gadgets and I've been doing this over 20yrs too. In my opinion ,and I'm not an expert on probes but seems to me you dont push a probe too far down and then go by that temp. Cmon...
thanks for sharing but i have to pass thanks tho i like a different taste