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Smoky Flavor Secrets Every Backyard Cook Should Know

✇Doins BBQ
By: Ken Fisher
Smoky Flavor Secrets Every Backyard Cook Should Know There’s something about a deep, rich, smoky flavor that makes backyard cooking feel more satisfying. Whether you’re grilling, slow-cooking, or experimenting over a small fire pit, that subtle mix of aroma and depth brings out the best in meats, vegetables, and even sauces. You don’t need a […]

Smoked Turkey

✇HowToBBBQRight
By: Malcom Reed

Smoked Turkey

Juicy Meat & Crispy Skin Every Time

This smoked turkey is all about big flavor and perfect texture — juicy meat with crispy, bite-through skin. The secret isn’t complicated: a simple brine, a good dry, and steady heat on the pit.

Once the bird soaks up that flavor, I let the skin dry out, season it from top to bottom, and smoke it low and slow over pecan wood. The result is golden skin that crackles when you slice and meat so tender it practically drips juice.

Serve it hot off the board for Thanksgiving dinner and show off what a real smoked turkey should taste like.

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smoked turkey

Smoked Turkey

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Description

Juicy, smoky, and crisped to perfection — this smoked turkey is everything a holiday bird should be. Tender, flavorful, and kissed with just the right amount of smoke — it’s turkey done right.

Ingredients

  • 1 whole turkey (12–18 lbs), thawed
  • HowToBBQRight Ultimate Brine Kit
    • OR
      • 1 bottle Malcom’s Bird Brine
      • 1 bottle Killer Hogs AP Seasoning
      • 1 bottle Malcom’s King Craw Cajun Seasoning
      • Meat Bag
  • Water (enough to completely submerge turkey)
  • 1 stalk celery, cut into chunks
  • 1 medium onion, quartered
  • 1 apple, quartered
  • 3 cloves garlic, smashed
  • Cooking spray or oil (for coating the skin)
  • Chicken Rack (optional)

Instructions

  1. Brine the Turkey
    1. Mix one bottle of Bird Brine with 1 gallon of water until dissolved. Place the turkey in a large brining bag or container and pour the brine mixture over the bird. Add enough cold water to completely submerge.
    2. Seal the bag (or cover the container) and refrigerate for 24 hours. For larger turkeys (over 16 lbs), brine up to 48 hours.
  2. Dry and Prep
    1. Remove the turkey from the brine and discard the liquid. Pat the skin completely dry with paper towels—this is key to getting crispy skin.
  3. Stuff the Cavity
    1. Place the celery, onion, apple and garlic (use whatever aromatics you like) inside the cavity.
    2. Tie the legs together and tuck the wing tips underneath so the turkey cooks evenly.
  4. Oil and Season
    1. Lightly coat the entire surface of the turkey with cooking spray or oil.
    2. Season the backside first with a medium coat of Killer Hogs AP Seasoning, followed by a medium coat of Malcom’s King Craw Cajun Seasoning.
    3. Flip the turkey onto a rack and repeat on the top side with the same layers of seasoning.
  5. Smoke the Turkey
    1. Preheat your smoker or grill to 275°F using pecan pellets (or your preferred wood).
    2. Place the turkey on the pit, centered for even airflow, and cook until the internal temperature in the deepest part of the breast reaches 160°F.
  6. Rest and Serve
    1. Remove the turkey from the smoker and rest for 20 minutes. The internal temperature will carry over to about 165°F in the breast and 175°F in the dark meat.

 

That’s how you smoke a turkey that comes out juicy every single time — with golden, crispy skin and that rich, smoky flavor you can only get from cooking it low and slow. Keep it simple, trust the process, and you’ll carve into the best turkey you’ve ever put on the table.

Malcom Reed
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Buy Killer Hogs Products Here

The post Smoked Turkey appeared first on HowToBBBQRight.

Smoked Tomahawk Ribeye on the Pellet Grill

✇HowToBBBQRight
By: Malcom Reed

Smoked Tomahawk Ribeye on the Pellet Grill

This 3-pound tomahawk ribeye went straight on the pellet grill—no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery jus from the rest. Proof you can cook a tomahawk start to finish on a pellet grill and still pull off a true steakhouse-quality ribeye.

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Smoked Tomahawk Ribeye On The Pellet Grill Recipe

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Smoked Tomahawk

Smoked Tomahawk Ribeye on the Pellet Grill

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Description

Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

Ingredients

  • 1 Tomahawk Ribeye Steak (about 3 lbs)
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Willingham’s W’ham Original Mild Seasoning
  • 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
  • 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
  • ½ stick (4 Tbsp) unsalted butter, cut into pats

Instructions

  1. Trim the Steak
    Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
  2. Season Generously
    Rub the steak all over with Worcestershire sauce as a binder.
    Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
    Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
    Finish with a layer of Killer Hogs Steak Rub for texture and crust.
  3. Rest & Fire Up the Grill
    Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
  4. Smoke the Tomahawk
    Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
    Set your first target internal temp to 120°F.
    Once it hits 120, reset your probe to 128°F and monitor closely.
  5. Rest with Butter
    Place pats of butter and a light sprinkle of Steak Rub on a platter.
    Remove the steak from the grill at 128°F and place it directly on butter.
    Tent loosely with foil and rest for 10 minutes.
  6. Slice & Serve
    Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

That’s how you nail a tomahawk on the pellet grill—low heat, good smoke, and plenty of patience. Slice it up, drizzle that buttery rest over the top, and you’ve got steakhouse flavor right in your backyard.

Malcom Reed
Connect on Facebook
Follow me on TikTok
Subscribe to my YouTube Channel
Follow me on Instagram

Buy Killer Hogs Products Here

The post Smoked Tomahawk Ribeye on the Pellet Grill appeared first on HowToBBBQRight.

Scotch Eggs Texas Style

✇Doins BBQ
By: Ken Fisher
Scotch Eggs Texas Style Scotch Eggs Texas Style, our friend Jason came for lunch and to delive   Scotch Eggs Texas Style Recipe Type: Appetizer Cuisine: American Author: Chef Ken Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Scotch Eggs Texas Style, our friend Jason came for lunch and […]

Scotch Eggs Texas Style

✇Doins BBQ
By: Ken Fisher
Scotch Eggs Texas Style Scotch Eggs Texas Style, our friend Jason came for lunch and to delive   Scotch Eggs Texas Style Recipe Type: Appetizer Cuisine: American Author: Chef Ken Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Scotch Eggs Texas Style, our friend Jason came for lunch and […]
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