Recipes with the temperature on the page.
Every recipe prints the USDA safe minimum and the pitmaster finish, side by side. None is called official until it has been cooked and logged. The label on each card says where it stands.
- Test kitchen, draft 1. brisket.
Pit Log Central Texas Brisket
Salt, coarse black pepper, post oak, patience. A whole packer smoked at 250 F, wrapped in butcher paper through the stall, pulled probe tender, and rested long above 140 F.
A 12 lb packer feeds 12 to 16. 10 to 16 hours at 250 F, plus a 1 to 2 hour rest. Estimate. Start earlier than you think.
- Test kitchen, draft 1. steaks.
Santa Maria-Inspired Tri-Tip
Garlic, salt, pepper and red oak. Smoked to just under the target, seared, rested, and sliced across both grain directions.
A 2.5 lb tri-tip serves 4 to 6. 60 to 90 minutes at 225 F, then a 2 to 3 minute sear per side, plus a 10 minute rest. Estimate.
- Test kitchen, draft 1. sauces.
Pit Log Ember Citrus BBQ Sauce
A bright, smoky house sauce built on ketchup, reduced apple juice, fresh orange juice, brown sugar, vinegar, molasses and warm spice. Made for brisket, short ribs and grilled beef.
About 3 cups. Simmer 25 to 30 minutes. Estimate.
- Test kitchen, draft 1. sauces.
Pit Log Carolina Gold Mustard Sauce
A tangy South Carolina mustard sauce: yellow mustard, apple cider vinegar, brown sugar, honey, Worcestershire, garlic and black pepper. For pulled pork, ribs and chops.
About 2 cups. Simmer 10 to 15 minutes. Estimate.
- Test kitchen, draft 1. chicken.
Pit Log Honey Garlic Chicken Thighs
Sweet, savoury, smoky. Chicken thighs, honey, soy sauce, garlic, brown sugar, apple cider vinegar and paprika. Glaze goes on in the last 15 to 30 minutes (FSIS).
Serves 4 (8 thighs). 1.5 to 2 hours at 275 F, then a short hot finish. Estimate.
- Test kitchen, draft 1. lamb.
Mediterranean Lamb Shoulder
Herb-marinated, smoked low and slow until fall-apart tender. Olive oil, garlic, lemon, rosemary, thyme, oregano, sea salt and black pepper.
A 5 to 6 lb bone-in shoulder serves 6 to 8. 6 to 8 hours at 250 F, wrapped for the last half, plus a 30 to 60 minute rest. Estimate.
- Test kitchen, draft 1. goat.
Moroccan Spiced Goat Shoulder
Bold, aromatic, fall-apart tender. Harissa, cumin, coriander, garlic, lemon, olive oil, paprika and cinnamon. Smoke, then wrap or braise, because goat is lean (FSIS).
A 4 to 5 lb bone-in shoulder serves 5 to 6. 5 to 7 hours at 240 F, wrapped with liquid for the second half, plus a 30 minute rest. Estimate.
- Test kitchen, draft 1. salmon.
Pit Log Maple Cedar Salmon
Sweet, smoky, balanced, on a soaked cedar plank. Maple syrup, Dijon mustard, soy sauce, garlic, lemon juice and smoked paprika. The page prints 145 F as the federal minimum and labels anything lower as preference.
Serves 4. 15 to 20 minutes on a plank at 350 F, or 45 to 60 minutes smoked at 225 F. Estimate.
Coming after a logged cook
These are planned. They get a page once they have quantities and a first cook behind them.
- Coffee-Chile Smoked Chuck Roast (brisket)
- Reverse-Seared Ribeye with Ember Butter (steaks)
- Pepper-Bark Beef Short Ribs (ribs)
- Pit Log House Brisket Rub (rubs)
- Pit Log Competition Pork Rub (rubs)
- Carolina-Style Vinegar Sauce (sauces)
- Alabama White Sauce (sauces)
- Pit Log Smoked Chicken Thighs (chicken)
Every recipe opens a log
Pick the recipe in Pit Master Log and the meat, wood, pit temp and wrap are filled in for you. Change any of them. Then cook.