Bag of 8.8lb Cowboy® 100% Natural Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Bag of 18lb Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets bag
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets Bag
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips bag
Cowboy® Apple Wood Chips
Cowboy® Cherry Wood Chips bag
Cowboy® Cherry Wood Chips
Cowboy® Pecan Wood Chips Bag
Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips Bag
Cowboy® Hickory Wood Chips
Cowboy® Mesquite Wood Chips bag
Cowboy® Mesquite Wood Chips
Cowboy® Range Style Wood Chips Bag
Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups pack of three, hickory, mesquite and apple wood chip cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks bag
Cowboy® Apple Wood Chunks
Cowboy® Hickory Smoking Wood Chunks bag
Cowboy® Hickory Wood Chunks
Cowboy® Mesquite Smoking Wood Chunks bag
Cowboy® Mesquite Wood Chunks
Cowboy® Cherry Wood Chunks bag
Cowboy® Cherry Wood Chunks
Cowboy® Pecan Wood Chunks Bag
Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets bag
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets bag
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets bag
Cowboy® Hickory Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets bag
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce Bottle
Cowboy® Range Style BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce Bottle
Cowboy® Prairie Fire BBQ Sauce
Cowboy® Hickory Pit-Style Cookin' Wood Bag
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Que The Holidays

Pit Barrel Smoked Turkey

A tender, smoky bird recipe that is sure to please all

Pit Barrel Smoked Turkey Pit Barrel Smoked Turkey

Watch Pitmaster Daniel demonstrate how to smoke a turkey for the holidays.

Ingredients

Brine Ingredients: Per 1 Pound of Turkey 

4 cups water 

1/2 cup Spiceology Turkey Brine 

 

Injection Ingredients: 

1/2 cup butter, melted and cooled

2 tbsp Tony Chachere’s

 

Rub Ingredients: 

1/4 cup Jack Daniels Chicken Seasoning

1 tsp salt

1/2 tsp ground black pepper

1/4 cup Spiceology Turkey Rub

 

Cowboy Pecan Wood Chunks

Preparation

Brine Turkey: 

In a large pot, bring the water, salt, and sugar to a gentle simmer until just dissolved. 

Add the bay leaf and peppercorn and allow to cool completely. 

Place the turkey in the brine, storing a large container and/or resealable bag inside a container that will fit in your refrigerator.
Place in the refrigerator and brine for 4 hours.

Remove the bird from the brine and pat dry. Discard brine. 

Prep the Grill: 

Prep your pit barrel cooker for smoking with Cowboy Lump Charcoal. Have one rod ready to hang the turkey from and the other removed for easy access while positioning the bird. 

Maintain a temp of around 400 degrees. 

Use Maple, pecan or hickory chunks for added smoked flavor 

Inject Turkey

Whisk the Tony Chachere’s with the melted butter.

Inject the turkey all over with the injection liquid making sure to target the thickest pieces of meat liberally. 

Rub the turkey: 

Starting with the Jack Daniels Chicken Rub, coat the bird. 

Mix the salt, pepper, and turkey rub in a small bowl and pat evenly all over the bird. 

Make sure to coat the outside, the inner cavity, and under the folds of the wings and legs. 

Smoke Turkey

Arrange the poultry rod through the bird and hang the bird, with the breast facing the outer wall, onto the rod.
Cover and smoke for 3 ½ to 4 hours or until the turkey reaches 160 degrees F with an instant-read thermometer. 

Rest 

Remove the bird from the smoker. 

Cover with foil.

Allow the turkey to rest 30 minutes. 

Carve and Serve

Carve the turkey and serve. 

Explore

You may also like

Grilled Half Acorn Squash with Brown Sugared walnuts

Grilled Brown Sugar Acorn Squash

Plate of Grilled Eggplant with slices of tomato mozarella and basil

Grilled Eggplant Caprese

Smoked cornbread Stuffing in a pan with turkey and cranberry in background

Smoked Cornbread Stuffing

Grilled Apple and Cherry Pie in a pan

Cowboy's Grilled Apple and Cherry Pie