This is a tutorial on how to barbeque a rack of pork with eight bones that was grilled on the pit barrel cooker. After coating the roast in a mixture of butter, fresh herbs, and whiskey, I smoked it in the PBC using chunk and whiskey staves as the wood!
How To Smoke Rack Of Pork On The Pit Barrel Cooker!
The Pit Barrel is an easy way to smoke meat. It gives you that smokey flavor along side the seasoning on meat. Here is a delicious pork treat using a Pit Barrel Cooker.
Equipment
- Mortar and Pestle
Ingredients
- Herb Butter Whiskey Blend (recipe below)
- Eight Bones Berkshire Pork
- Ground pepper
- Kosher salt
Herb Butter Whiskey Blend
- 4 Sprigs Rosemary (chopped)
- 4 Sprigs Fresh Thyme
- 5 Cloves Garlic
- 1/4 Cup Softened Butter
- 1 Shot Rye Whiskey
Instructions
- Put the hooks in the pork as it will be hang in the Pit Barell. Square the fat a little bit using a knife to get the pork covered with the seasoning.
- Put the herb butter whiskey blend and make sure it covers everything on the pork as well the cuts on the fats. Then hit it with some coarse ground (kosher salt, ground pepper).
- Burn oak lump charcoal then, add pieces of oak barrel staves from whiskey barrels. Hung the pork inside the barrel for about 2 hours and 15 minutes or until the roast hits the 140 degrees Fahrenheit internal temp.
- Remove the pork roast from the pit barrel, wrap it with a foil to rest for couple of minutes and then it's ready to eat.
Herb Butter Whiskey Blend
- Mashed the first 3 ingredients using the mortar and pestle to get the oil released and intensify the flavor.
- Put the butter in a small bowl and add the mashed ingredients. Mix until it's well incorporated.
- Then, pour the whiskey on the butter and whip it to blend until it becomes a good paste.
Video
Notes
This recipe was created by Ballistic BBQ on YouTube.
