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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.

Pork Roast

You Will Need

  • Herb Butter Whiskey Blend
  • Eight Bones Berkshire Pork
  • Ground pepper
  • Kosher salt

Herb Butter Whiskey Blend

  • 4 Sprigs of Rosemary (chopped)
  • 4 Sprigs of Fresh Thyme
  • 5 Cloves of Garlic
  • 1/4 Cup of Softened Butter
  • 1 shot of Rye Whiskey
  • Mortar and Pestle

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.

Directions

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.