Smoked Turkey Recipe - How to BBQ a Turkey on the Pit Barrel Cooker EASY
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- Опубликовано: 23 июл 2024
- Smoked Turkey Recipe - How to BBQ a Turkey on the Pit Barrel Cooker EASY ** SEE OUR BBQ ACCESSORY GUIDE: amzn.to/35FcAg8
In this Smoked turkey recipe video, we will teach you how to smoked at turkey at home on the pit barrel cooker. This easy BBQ Smoked turkey recipe is one that is simple to do and will be perfect for any thanksgiving or holiday feast! We made this on the pit barrel cooker, but you can also do this on any grill and even the oven. Everything you need to know is below.
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ITEMS USED - (Recipe Below)
Terra Delyssa Infused Olive Oil - amzn.to/2JxbdZg
Weber Kettle (classic)
amzn.to/2oXT8qp (USA)
amzn.to/2Foi7xl (CDN)
Pit Barrel Cooker
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Dalstrong 8'' Chef Knife (10% OFF PROMO CODE - "POSTALBARBECUE" )
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Slow N Sear Plus (for 22’’ Kettle Grills)
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snsgrills.com/?afmc=1t
MEATER+
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THERMOWORKS THERMAPEN MK4
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THEMOWORKS SMOKE
www.thermoworks.com/Smoke?tw=...
SU-V GUN FLAMETHROWER
grillblazer.com/?ref=POSTALBA... (10% OFF PROMO CODE - "POSTALBARBECUE" )
Napoleon Professional 5 Piece tool set
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amzn.to/1TJ5MkH (CDN)
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HOW TO SMOKE A TURKEY
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WHAT YOU WILL NEED:
- 13lb turkey (thawed)
- 1/2 cup butter
- 1 tbs garlic infused olive oil - amzn.to/2JxbdZg
- 1 tbs Rosemary infused olive oil - amzn.to/2JxbdZg
- BBQ Rub of your choice - (email postalbarbecu@gmail.com to purchase mine)
STEP #1
To prepare your turkey, start off by trimming up and of the large bits of fat, and then tuck the wing tips around the back of the breasts. Next, inject your turkey with the butter and olive oil injection until you have used it all up. Once injected, apply your bbq rub to the outside of the turkey until it is coated well.
SETP #2
Once your turkey has been prepped, set up your pit barrel cooker for cooking around 275F (this is it's default cooking temp if set up right). Place the turkey into the pit barrel cooker, along with the rebar, close the lid and begin smoking your turkey.
STEP #3
After around 3.5-4 hours your turkey should have an internal temperature in the breast of around 165F and the leg portions should be 175F or higher. Once you have reached your finishing temperature, remove it from the pit barrel cooker, let it rest then slice in and enjoy the feast!
That's it.. Now take a bit and enjoy!!!
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*** Video Gear Used ***
Canon 6D
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Neewer LED Lights
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About this video:
In this Smoked turkey Recipe video, Jabin from Postal Barbecue will teach you How to bbq a turkey at Home in the pit barrel cooker. This easy Smoked turkey recipe tastes great and can be cooked on any bbq. Enjoy.
#thanksgiving #BBQRecipes #smokedturkey 
Хобби
Rotisserie is now my fam favorite! Its hard to beat the meat is super juicy and tender.
@Thebuckstopshere Right here thank you! A little hickory or apple wood and a water pan right over... Eat for days!
I have never actually done a rotisserie turkey before, but I know form doing chickens it would be amazing!!
Gahhhh. Yuuum!!!
nom nom nom!
Now I wanna do it too!
Yeah buddy! you're going to love this!
Excellent recipe, tried it last year for Thanksgiving and will be repeating this year
I’m ready for butterball and thanksgiving
butterball!!!! yum!! good luck bud!
I followed this recipe for Thanksgiving. Absolutely the most juicy turkey ever. Normally, everyone goes for the more moist dark meat. This time the white meat was more juicy than the dark meat. Excellent recipe. Thanks for sharing.
that's awesome!! glad you all loved it so much :)
Did this last year, and I'll be doing it again this year!
Another good cook Jaben Thanks and keep up the good work.
Thank you :) I hope you give this method a try!
Excellent sound 👍🏾
Oh heck yeah! Yum
Yeah buddy!!!! AMAZING!!!!
Great looking bird my brother! Thanks for sharing. 🍻🍻🍻
Was it ever!! The only thing missing was sharing some slices with good people!
Beautiful bird Jabin ! Color is perfect. I usually brine my birds but I do occasionally inject also.
After moving more to injecting like this, I'm not sure id go back to wet brining.. Partly the time.. haha I'm sometimes a bit lazy ;)
Ooooh, those juices from that beautiful bird floored my jaw. That Turkey needs to be a Thanksgiving show piece! Bravo!!!🍻😍😷👍
RIGHT!!! WOW... it was the juiciest turkey I have ever seen, I wish you could have tasted it!! I am actually not sure I'll ever make a better turkey... #turkeygoals
You killed it bro. That is a juicy turkey !
Thanks buddy! I hope it inspires you for this years turkey cook!
Get outta here with that! Looks sooooo good! This is my first year smoking the turkey on the pit barrel so super excited!!
YES!! I hope this helps you in your first PBC turkey cook! Tag me in a photo when you try it out. 🙌
@@PostalBarbecue for sure, I just followed you on IG, Cali2colo is my handle! Gonna do a trial run this weekend!
@@daveclark1904 a trial run is never a bad idea. If you have any questions after your trial run than shoot me a message.
Damn now convince my wife I need that barrel. Good video thanks man.
Two her it would free up the oven and that you would cook the bird. That means she gets an extra glass of wine. Win win. Haha
Best purchase I ever made. My wife loves it.
Hello, I'm Elizabeth from VRA. Love your video! I just subscribed to your channel. I've always been intimidated to cook on the Pit (tough thing to admit being that I'm a Texas Girl). Your recipe was very easy and I'm going to have to try this out!
Welcome Elizabeth! I hope you give this a try for sure this thanksgiving! Don't be intimidated, it's just. If you mess up a bit, no biggy - it will still taste great!
Love this video, Watched it a few times. The best part is when he tastes the leg quarter and almost folds over with good taste vibes. I can almost taste that damn bird from Florida. I'm running this recipe on my new PBC this thanksgiving. Can't wait.
Thanks for the video. I have a Turkey hanging in the barrel right now!
YES!!! Have fun cookin. Tag me on instagram when your done. I’d love to see it.
Great videos sir, I’ve been getting ready for thanksgiving and you have some great videos I’m learning from. Your a great teacher, I watch some videos and when I was done I told the wife to just order out 👍 But after your videos I’m confident I can smoke a turkey , the wife still has a meal being delivered just in case lol 😂 But I’m sure with what I’ve learned from you I should be fine. Thank you
Thank you! You will crush this cook... don't worry, you got this! Tag me in a photo when it's done, id love to see it..
TURKEY SEASON! Very thorough instructions! BBQ + Beef rub seems a bit unorthodox, BUT you've not steered us wrong so I very well may be doing this for Thanksgiving! :-)
Thank you.. my goal is always to give good instruction for you guys! That combo worked amazing well! The beef rub didn't have any beef powder so it works. If you use a rub that has beef broth powder in it than it might not be as good.
Hey Jabin! Excellent Recipe! Can I make it in the same way in the Pelletsmoker? Thank you! Cheers Bernd
Wow Jabin! That is the perfect turkey! My mouth is watering...looks incredibly juicy and crispy! 🤤🤤🤤 feed me.
Thank you 😋 This was super tasty for sure!! YUM.
I only have the smaller hooks that came with pit barrel. Any thoughts if I can hang a Turkey using those? Helpful video, thanks.
I’ve got a Butterball that looks like it has been in a salt solution. Should I inject with unsalted butter or do you think salted butter would be better? Great cook, looking forward to trying it out.
Great video and great job Jabin! Did you keep the PBC around 275°F the whole time?
It should hold that temp as long as you keep the lid on. There is no adjustment with the Pit Barrel Cooker. Like with chicken, I crack the lid a bit, the last 30 minutes or so. Crisp up the skin that way.
Looks delicious. My favorite part of a turkey (or chicken) is on the back. There are 2 of them. They're like these half-dollar sized medallions of heaven. They're super juicy and tender.
I think they're located at the back right where the wing connects. You can't miss them. A very meaty little morsel of heaven.
Ohhhh yeah, that is a tasty little treat too! yum!
Those are called the “oysters”. I don’t know how I acquired that piece of knowledge, but it stuck because those are the best parts of chickens and turkeys, just wish they were bigger!
@@ArrogantBaSStard best part for sure.
that looks so yummy. I have a Bradley Smoker. How would you smoke that in there? Same way? And the husband doesn't like strong smoke flavour (and I would use applewood), each brick is 20 mins so how long for a nice mild smoke would you recommend?
It's turkey season!!! This turkey was INSANELY juicy!! QUESTION: What's your favourite way to cook a turkey?
Spatchcocked, dry brined, and smoked.
I prefer to wet brine a 12lb Turkey for 24 hours, season under the skin with a salt free dry rub, smoke at 275-300, rest for an hour in a heated cooler and enjoy. I do inject sometimes when I want a different flavor like "Lemon Pepper" I will inject straight Lemon Juice.
Wow I figured it would be darker than that
That Turkey looks amazing!
Thanks Sylvia! I hope you give it a try.
Hey Jabin, was this turkey pre brined? Is the butter infusion injection good enough? First time making a turkey just want to make sure I’m following your video to the letter.
Thank you!
I am curious if you can smoke a turkey in the PBC with the stuffing inside? That would be next level! Great video it's going to guide me in my first turkey cook in my PBC soon.
You wouldn't want to as the stuffing would have to come up to food safe temps (165F) after being in the turkey.. this means that the stuffing will be great but the turkey will be dry and overcooked. it's always better to do stuffing on its own.
@@PostalBarbecue hmm.. but if you are cooking the turkey and the stuffing at the same time, wouldn't the stuffing come up to temperature in the same time? I guess alternatively I could smoke it on the grate separately (I have the grate that you can use while still hanging meat). I mainly think that I'd like to impart the smokey flavor to the stuffing as well and see how it tastes.
I have been stuffing juicy turkeys for years using 1 simple trick. Heat the stuffing in the microwave before adding it to the turkey. Get the stuffing temp up to 180° f and then stuff the turkey. Now cook your turkey however you want.
Postal Barbecue
Have you done more than one on your Pit Barrel ? - Wondering if a soaking it in a wet brine would make it more juicy than just dry brine & injecting. Just got a new Pit Barrel and looking forward to making some Turkeys and lots of meat...
I do have another turkey video where I did a brine on it. I will brine/no brine, based on time.. BUT you can't go wrong with an injection like this!
Hey how did the skin come out? Usually if I don't crack the lid a little at the end of my whole chicken cooks the skin comes out a little rubbery. So I'm curious about how the skin came out on the turkey?
Skin came out perfect. not rubbery and even crispy. you can here it in the taste test!! I think the difference is that it cooks longer than a chicken so the skin has more time to tighten up and get crispy.
Do you have to add charcoal for a cook that long?
Beard is looking good brother. Where's Hoyne with sponsorship???
haha.. right! I want free beer!
I like the beard too!
I don’t have an injector, can I rub the butter mixture under the skin, or is there a better way to get that butter into the bird? Thanks for the amazing video!
I would run down to a hardware store and pick one up. They come in handy. If not you could put it under the skin but it won’t have the same flavour inside the breast as it will only sit on top(under the skin)
@@PostalBarbecue yes! I found one at my Ace Hardware. Thanks a lot and Happy Holidays!
Hey one more question, should you inject and brine a turkey? Or just do one or the other?
You could do both but what I would if you wanted to do both is dry brine it overnight then inject it before the cook. T
I see turkey hanged breast down and then thighs down. Any difference cooking it breast up? I was thinking since the breast cooks faster than the thighs it would be best to do thighs down to protect the breast from cooking too quick and drying out? I have a 55 gal drum smoker I made and was thinking of hanging the turkey for the first time. I was just wondering which way to hang? That was a wonderful turkey you cooked!!!
Thanks George! I have always done it breast down in the PBC because that is how they recommend it BUT that same thought did cross my mind. My conclusion is that there probably is little difference as breast down it is closer to the coals (but still high enough to indirect heat) whereas heat rising may actually me slight light hotter at the top. So if that is the case breast down would be better. I hope that makes sense. This turkey was insanely juicy so I’m happy to breast down again for sure.
Thanks! I will do it just like you did this turkey day next week. Thanks for the reply! Subbed today!!
Would it make any sense to hang the turkey with the legs down and breast up so that the breast is away from the heat ? The darker meat below cooks faster while not overcooking the breast at the top?
I’m considering subscribing after this one...jk
haha.. I know you love a good PBC video! cheers buddy!