OPERATING YOUR PIT
RECIPE GUIDE
Mastering the ability to cook larger cuts of meat like brisket, beef ribs, and pork shoulders on an offset smoker requires careful attention to temperature and time. The key to a tender and juicy result is to cook the meat low and slow, allowing the connective tissues to break down and the flavours to develop. Here is a step-by-step guide on how to achieve this:
1. Preheat your offset smoker to 250°F. This low cooking temperature will allow the item to cook slowly and evenly, ensuring that it doesn't dry out or burn.
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2. Trim excess fat and thin areas from the item. We recommend retaining a quarter of an inch thick cap of fat on the meat.
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3. Season the item well with your preferred rub or seasoning blend, making sure to cover all sides. We generally prefer a 2:1 ratio of black pepper to salt for our seasoning, to avoid over-salting and to allow the smoke flavour to shine.
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4. Place the item in the cooking chamber and insert temperature probes so that you can accurately track the internal temperature. Make sure to place the probes in the thickest parts of the meat, as this will give you the most accurate reading.
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5. Occasionally spray the item with a liquid of your choice such as apple cider vinegar or water, if any areas start to dry out.
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6. After a few hours, you can increase the cooking temperature to 275°F. This will help to form the crust, or "bark," on the outside of the meat, which will add flavour and texture. The bark is created when the smoke and heat caramelize and meld the rub or seasoning blend to the surface of the meat, creating a smoky and flavourful exterior.
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7. Once the bark has set, you may want to remove the item from the smoker and wrap it tightly with unwaxed butcher paper or foil to speed up the cooking process and retain moisture. The internal temperatures of the item at this stage will generally range from 165-185°F. It may take anywhere between 6-12 hours from the start to reach this point.
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8. Return the wrapped item to cooking chamber and continue to cook for an additional 1-3 hours. To test for doneness, probe the item with a thermometer in several places. If it feels similar to room temperature butter, it is done. If not, continue cooking until it passes the probe test. The internal temperatures of the item at this stage will generally range from 195-205°F.
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9. Once the item is cooked, remove it from the smoker and let it rest for at least an hour before slicing and serving. This will allow the juices to redistribute and make the meat more tender.
There are a few key differences to keep in mind when cooking pork ribs compared to larger barbecue items:
1. Cooking time: As pork ribs are smaller and thinner than larger cuts of meat, they will not need to be cooked for as long to achieve the desired level of tenderness. The entire cooking process for pork ribs typically takes 4-6 hours.
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2. Seasoning: You may want to experiment with different seasonings or rubs. Pork ribs are typically seasoned with a sweeter and spicier rub, rather than standard salt and pepper blend.
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3. Wrapping: During the wrapping stage, it is recommended to use foil instead of butcher paper as many Pitmasters like to add extra seasonings in the wrap, such as brown sugar, barbecue sauce, honey, and additional rub.
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4. Testing for doneness: The meat should be tender but not falling apart. In addition to the probe tenderness test, you may want to use the "bend test" to determine when the ribs are ready; the ribs should be cooked to the point where they are tender enough to bend slightly without breaking, but still hold their shape. Another visual cue for doneness is when the meat has retracted, and the bones are clearly visible at the edges.
There are a few different approaches you can take when cooking chicken on an offset smoker. Some people like to cook the whole bird low and slow, while others prefer a hot and fast method. Spatchcocking the chicken can also be a good option, as it allows you to apply more seasoning and cook the chicken faster.
The low and slow method:
1. Preheat your offset smoker to 250°F. This low cooking temperature will help the chicken cook evenly and prevent it from drying out or burning.
2. Season the chicken well with your preferred rub or seasoning blend, making sure to cover all areas and the internal cavity if not spatchcocked.
3. Place the chicken in the cooking chamber and insert temperature probes to accurately track the internal temperature. Make sure to place a probe in the centre of a breast and another in the centre of a thigh.
4. If any areas start to dry out too much, occasionally spray the chicken with a liquid such as apple cider vinegar or water.
5. Some people like to increase the cooking chamber temperature to above 325°F in the last 30 minutes to crisp the skin.
6. The chicken is cooked when the internal temperature of the breast reaches 165°F and the thigh reaches 175°F.
7. Once cooked, remove the chicken from the smoker and allow it to rest for at least 30 minutes before serving. This allows the juices to redistribute, resulting in meat that is more plump and juicy.
The hot and fast method:
The instructions for this method are similar to the low and slow method, with the main differences being the cooking chamber temperature and the placement of the chicken in the pit.
1. Preheat the cooking chamber so that the temperature gauges near the firebox read 350°F.
2. We recommend spatchcocking the chicken and seasoning it well with your preferred rub or seasoning blend, making sure to cover all areas.
3. Place the chicken in the cooking chamber, just in front of the heat deflector shield. This will expose the meat to higher radiant heat from the firebox opening, giving it a more traditionally grilled flavour.
4. Flip the chicken regularly to avoid burning. We like to occasionally baste the chicken with melted butter to enhance the fire-roasted flavours.
5. As the chicken will be flipped frequently, using wired temperature probes can be problematic. We recommend checking the internal temperature of the meat with an instant-read thermometer.
6. The chicken is cooked when the internal temperature of the breast reaches 165°F and the thigh reaches 175°F.
7. Once cooked, remove the chicken from the smoker and allow it to rest for at least 30 minutes before serving. This allows the juices to redistribute, resulting in meat that is more plump and juicy.
LARGE CUTS
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PORK RIBS
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CHICKEN
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