How to Cook a Whole Turkey on the Pit Barrel Cooker

This is the first of a couple of turkey cooks I am planning to do before Thanksgiving. In this one I brined and hung a 12lb bird in the Pit Barrel Cooker. Turned out super tender and juicy. Brining and smoking takes a turkey to a whole new level.
Check out more videos here: tinyurl.com/2p9h4kjb
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[@normhienn1881]

Luv hearing you chew..😂

[@Igobangbang]

Would you mind sharing the info about the roll around base you have? Awesome idea!

[@BuQeyeBBQ]

thanks for the great question. Here is a link on Amazon for it. They make them in different sizes. Super convenient:
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[@Igobangbang]

@@BuQeyeBBQ Thanks so much. Great channel!

[@jasoncooper8512]

What was the total cook time?

[@michaelpeoples3321]

Nice video. How was the smoke flavor?

[@BuQeyeBBQ]

I did add a couple of wood chunks, hickory if I remember correctly, since you don’t really get smoke flavor from just charcoal. On the PBC a lot of the flavor you get is from the meat dripping on the hot coals and vaporizing so you always have that flavor which is a good thing for sure. I think I am doing a turkey a different way soon, look out for that if you have an interest. Thanks for tuning in!

[@citylightschurch6328]

Great cook. Any ideas on collecting the drippings for a gravey stock?

[@BuQeyeBBQ]

Yeah, that’s tough when you hang the bird. There are barrel cookers that you can put a rack in pretty low to catch drippings below the hanging level, but not the Pit Barrel. Issue there is that some of the good flavor comes from the drippings onto the hot coals. Trade off I guess.

[@craigmcpherson9514]

Can you eat the turkey skin?

[@BuQeyeBBQ]

100% yep.