Cooking a turkey in a pit barrel cooker is a unique way to prepare a turkey that imparts delicious smoky flavor. The cooking time will depend on a few factors, primarily the size of the turkey. Here is a guide to how long you can expect to cook a turkey in a pit barrel cooker.
Quick Answer
For a 12-15 lb turkey, expect around 2.5-3 hours cooking time in a pit barrel cooker. Larger turkeys around 18-20 lbs will need about 3.5-4 hours. Use a meat thermometer to confirm the turkey reaches 165°F in the breast and 180°F in the thighs.
How Pit Barrel Cookers Work
A pit barrel cooker is a specialized type of smoker that uses charcoal as the heat source. It consists of a metal drum that sits vertically on legs. Near the bottom are intake vents that control airflow and oxygen to the charcoal, allowing you to control the temperature.
There is also a hanging rack near the top where food is suspended and exposed to the smoke. A lid caps off the top to trap heat and smoke inside. This allows the turkey to slowly cook and absorb smoky flavor.
Benefits of Cooking Turkey in a Pit Barrel Cooker
- Infuses delicious smoky flavor into the meat
- Does not require constant monitoring like an oven
- Produces very moist, tender meat
- Adds unique flavor to a holiday centerpiece
Factors That Affect Cooking Time
There are a few key factors that will determine how long your turkey needs to cook in the pit barrel smoker:
1. Turkey Size
The biggest factor is the size of your turkey. Similar to oven cooking, a larger turkey will require more time. Small turkeys of 12-15 lbs will cook faster than 18-20 lb birds. Use this general guide for pit barrel cooking times:
- 12-15 lb turkey: 2.5-3 hours
- 15-18 lb turkey: 3-3.5 hours
- 18-20 lb turkey: 3.5-4 hours
2. Temperature Control
Controlling the temperature in your pit barrel cooker is important. The ventilation at the bottom allows you to control oxygen flow and maintain even heat. Shoot for maintaining a temperature between 250-275°F inside the cooker.
Higher heat will decrease cooking time, while lower heat will increase it. Monitor the temperature periodically with a grill thermometer placed inside.
3. Brining
Soaking the turkey in a saltwater brine before smoking will affect cooking time. Brining adds moisture and seasons the meat, but also increases the weight. A brined turkey will take slightly longer to reach safe internal temperatures.
4. Stuffing
A stuffed turkey will need extra cooking time compared to an unstuffed bird. The stuffing inserts mass into the center of the turkey, which will take longer to heat. If stuffing your turkey, extend cooking time by 30-45 minutes.
How to Tell When Turkey is Done
Using a meat thermometer is the best way to determine doneness for your pit smoked turkey. Insert the thermometer probe into the thickest part of the breast and inner thighs, without touching the bone.
Check temperatures in multiple spots. The turkey is done when it reaches the following safe internal temperatures:
- 165°F in the breast
- 180°F in the thighs
The thighs will need to reach a higher temp than the breasts. If the breast is 165°F but the thighs are lower, continue cooking until the thighs reach 180°F.
Visible Signs of Doneness
In addition to taking temperature readings, you can check for visual signs that indicate the turkey is done:
- The juices run clear when pierced, not pink
- The leg joints move easily
- The meat has shrunk back from the bones
Step-by-Step Guide
Follow this simple step-by-step process for smoking a turkey in a pit barrel cooker:
- Remove giblets and rinse turkey inside and out with cold water. Pat dry.
- Apply a dry rub or seasoning blend inside the cavity and all over the skin. Refrigerate for 1-2 hours.
- Fill charcoal ring in bottom of cooker. Open vents fully and light 20-25 briquettes in a chimney starter.
- Once coals are lit, carefully pour into charcoal ring. Adjust vents to achieve 250-275°F.
- Place prepared turkey on hanging rack, breast side up.
- Insert thermometer probe into thickest part of breast, careful not to touch bone.
- Close lid tightly. Maintain even temperature by adjusting bottom vents.
- Cook turkey for estimated time based on size. Check breast temp periodically.
- Once breast reaches 165°F, also check thigh temperature. Cook until 180°F.
- Carefully remove turkey once fully cooked. Let rest 15 minutes before carving.
Tips for the Best Results
Follow these tips and tricks for smoking the juiciest, most flavorful turkey in your pit barrel smoker:
- Cook at 250-275°F for best results. Higher heat can cause dryness.
- Use a meat thermometer for exact doneness. Do not rely on pop-up timers.
- Brine the turkey for added moisture and flavor infusion.
- Rub the turkey with olive oil or butter before applying seasoning.
- Try adding wood chunks such as apple, cherry, pecan or hickory for extra smoke flavor.
- Let turkey rest 15-20 minutes before slicing for juicier meat.
- Carve turkey in the crevices between the leg and thigh joints.
FAQs
Can you put stuffing in a turkey smoked on a pit barrel cooker?
Yes, you can smoke a stuffed turkey in a pit barrel cooker but the stuffing will extend the cooking time. Make sure the stuffing reaches 165°F in the center before removing.
Should you brine a turkey before smoking it?
Brining is highly recommended to keep the turkey extra juicy and flavorful after low-and-slow smoking. Soak 8-24 hours in a saltwater brine before smoking.
What wood is best for smoking turkey?
Good all-purpose wood choices for poultry are apple, cherry and pecan. Hickory is also popular but can be slightly overpowering, so mix with a fruit wood.
Is it safe to smoke a frozen turkey?
It is not recommended. A frozen turkey will take too long to thaw and come up to safe temperatures. Always thaw turkey fully in the refrigerator before smoking.
Conclusion
Smoking a whole turkey in a pit barrel cooker results in incredibly moist, tender and flavorful meat when done properly. The cooking time will range from 2.5-4 hours depending on the size of your turkey. Monitor internal temperatures using a meat thermometer to determine perfect doneness. With the right technique, your holiday turkey cooked in a pit barrel smoker is sure to be a hit!