Smoking gyro meat on a Pit Barrel Cooker is a great way to add a uniquely savory and Mediterranean twist to traditional barbecue. The indirect heat from the smoker helps to cook the meat evenly and retain its moisture, resulting in gyros that are juicy, flavorful, and perfectly cooked. Get ready to go step by step as we show you how to make the best gyro using the Pit Barrel Cooker!
In this ultimate smoked gyros guide, we'll walk you through every step needed to make delicious gyros at home, from choosing the right meat to slicing and serving. We'll also provide tips on how to get the perfect smokey flavor and how to make your own tzatziki sauce to complete the dish.
So whether you're a seasoned barbecue pro or a complete beginner, this tried and tested gyros recipe is for you. With this ultimate smoked gyros guide, you'll be smoking gyros like a pro in no time!
So get out there and fire up your Pit Barrel Cooker, because it's time to eat!
The Best Gyro Using the Pit Barrel Cooker: Why Smoked Gyros Meat is Worth the Effort
Smoking gyros at home using the Pit Barrel Cooker is the best way to enjoy this delicious and authentic Greek dish. When done right, smoked gyros are juicy, incredibly tender, and flavorful, with a delicious smoky crust.
Why Smoked Gyros Meat is Worth the Effort
There are many reasons why smoking gyros meat is worth the effort.
Here are just a few:
- Superior flavor: When smoked over fragrant wood chips, gyros meat takes on a complex and delicious flavor that is impossible to achieve with other cooking methods.
- Tenderness and juiciness: The low and slow cooking process helps to keep the gyros meat moist and tender, resulting in a truly mouthwatering experience.
- Versatility: Smoked gyros meat can be used in a variety of dishes, such as gyros sandwiches, gyro taco, gyros wraps, and gyros salads.
- Impress your guests: Smoked gyros are a surefire way to impress your guests at your next barbecue or dinner party.
Choosing the Right Meat for the Best Gyro Using the Pit Barrel Cooker
One of the most important steps in making the best gyro using the Pit Barrel Cooker is choosing the right meat. The best type of meat for gyros is a boneless leg of lamb. Lamb has a delicious flavor that is perfect for gyros, and it is also a relatively lean meat, which means that it will not dry out during the smoking process.
If you cannot find boneless leg of lamb, you can also use pork tenderloin, beef brisket or sirloin, or chicken breasts. However, it is important to note that these meats do not have the same flavor as lamb, and they may also be more difficult to keep moist during the smoking process.
When choosing meat for gyros, it is important to make sure that it is trimmed of excess fat and silverskin. Excess fat can cause the meat to flare up during the smoking process, and silverskin can make the meat tough. You can also use pre-sliced gyro meat from the butcher, but it is important to note that this meat may not be as fresh as meat that you slice yourself.
Here are some tips for choosing the right meat for the best gyro using the Pit Barrel Cooker:
- Choose a boneless leg of lamb, around 4-5 lbs. This is the traditional Lebanese gyro meat and has the best flavor and will give the best results.
- If you cannot find boneless leg of lamb, you can also use pork tenderloin, steak, or chicken breasts. However, keep in mind that these meats do not have the same flavor as lamb and may be more difficult to keep moist during the smoking process.
- Make sure the meat is trimmed of excess fat and silverskin. Excess fat can cause the meat to flare up during the smoking process, and silverskin can make the meat tough.
- You can also use pre-sliced gyro meat from the butcher, but keep in mind that this meat may not be as fresh as meat that you slice yourself.
Once you have chosen the right meat for your gyros, you are ready to start smoking!
The Perfect Gyros Rub and Marinade
For maximum flavor, marinate the meat overnight:
Marinade
- 1 cup Greek yogurt
- 3 cloves minced garlic
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- 1 tsp pepper
- 1/2 tsp cinnamon
Spice Rub
- 1 tbsp oregano
- 1 tbsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp cumin
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Step-by-Step Guide to Smoking the Best Gyro Using the Pit Barrel Cooker
Step 1: Prepare the Meat
- Make slashes across the meat and coat with marinade. You can use any type of marinade you like, but a traditional gyros marinade typically includes ingredients such as lemon juice, olive oil, garlic, herbs, and spices.
- Cover with plastic wrap and marinate overnight in the fridge, or for at least 3 hours. This will allow the marinade to penetrate the meat and give it maximum flavor.
Step 2: Apply the Dry Rub
- Remove the meat from the refrigerator and pat it dry with paper towels.
- Generously apply the spice rub to all sides of the meat. A traditional gyros dry rub typically includes spices such as salt, pepper, garlic powder, onion powder, paprika, oregano, and cinnamon
Step 3: Preheat the Pit Barrel Cooker
- Preheat the Pit Barrel Cooker to 275°F using indirect heat.
- Add a few wood chunks to the charcoal basket for flavor. Hickory, oak, and mesquite are all good choices for smoking gyros.
Step 4: Smoke the Meat
- Using the Pit Barrel Cooker skewers, hang the meat on the hooks in the Pit Barrel Cooker.
- Close the lid and let the meat smoke for 2-3 hours, or until smoked meats reaches an internal temperature of at least 145 °F. Always use a meat thermometer for accurate temp readings.
- Bonus points if you'd like to reverse sear the meat in order to get a crisp texture before resting the meat.
Step 5: Rest the Meat
- Once the meat has reached the desired internal temperature, remove it from the Pit Barrel Cooker and tent it with foil.
- Let the meat rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy gyros. It will also make the meat much easier to slice.
Step 6: Slice and Serve
- Slice the meat across the grain into thin strips.
- Serve the gyros meat in warm pita bread with your favorite toppings, such as tzatziki sauce, onions, tomatoes, and lettuce.
- I like to squeeze just a squirt of lemon juice right on top before serving.
Tips for the Best Gyro Using the Pit Barrel Cooker
- Use high-quality wood chips, such as hickory, oak, or mesquite.
- Soak the wood chips in water for 30 minutes before adding them to the Pit Barrel Cooker. This will help to prevent them from burning too quickly.
- Add a water pan to the Pit Barrel Cooker to help keep the gyros meat moist.
- Baste the gyros meat with your favorite barbecue sauce during the last 30 minutes of cooking.
- Let the gyros kebabs rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy gyros.
- Try to keep the neighbors away as they are going to be tempted by the smell that is waffling through the air as the meat cooks.
By following these simple steps, you can easily smoke the best gyro using the Pit Barrel Cooker.
Serving Up The Best Gyro Using the Pit Barrel Cooker
Once you have smoked the best gyro using the Pit Barrel Cooker, it is time to serve it up! Gyros are typically served in warm pita bread or naan with a variety of fresh toppings, such as diced onions, tomato slices, cucumber yogurt sauce, shredded lettuce, and feta cheese crumbles.
Here are some tips for serving up The best Gyro Using the Pit Barrel Cooker:
- Warm the pita bread or naan. This will make it easier to wrap the gyros and will also help to keep the toppings warm.
- Carve the gyros meat into thin strips. This will make the gyros easier to eat and will also help to ensure that all of the toppings are evenly distributed.
- Arrange the toppings in a line on the pita bread or naan. This will make it easy to assemble the gyros and will also make them look more appealing.
- Top the gyros with your favorite toppings. Be sure to include a variety of toppings to add flavor and texture to the gyros.
- Serve the gyros immediately. The best gyros are served hot and fresh off the smoker.
Here is a simple recipe for cucumber yogurt sauce:
Ingredients:
- 1 cup plain yogurt
- 1 cucumber, seeded and diced
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions:
- In a medium bowl, combine all of the ingredients.
- Mix well and refrigerate for at least 30 minutes before serving.
With these tips, you can easily serve up perfect smoked gyros from the Pit Barrel Cooker. Your guests will be impressed!
Pro Tips for the Best Gyro Using the Pit Barrel Cooker
One of the best things about smoking gyros using the Pit Barrel Cooker is that it is a relatively simple process.
However, there are a few things you can do to ensure that your gyros turn out perfect every time. Here are a few pro tips:
- Use fruitwoods like apple or cherry for mild, fruity smoke flavor. Fruitwoods are a good choice for smoking gyros because they impart a mild, fruity flavor that complements the lamb or beef.
- Opt for coal or wood chunks over chips for longer, cleaner smoke. Flaming coals and wood chunks produce a longer, cleaner smoke than wood chips. This is important for smoking gyros because it helps to ensure that the meat is cooked evenly and has a delicious smoky flavor.
- Cut across the grain after resting for tender slices. When slicing the gyros meat, be sure to cut across the grain. This will help to ensure that the meat is tender and juicy.
- Let meat rest 15 minutes before slicing to retain juices. After smoking the gyros meat, be sure to let it rest for 15 minutes before slicing. This will help to retain the juices in the meat, resulting in more tender and flavorful gyros.
- Save the flavorful drippings to make a rich jus or gravy. The drippings from the smoked gyros meat can be used to make a delicious jus or gravy. This is a great way to add extra flavor to your gyros or to use up any leftover drippings.
By following these simple pro tips, you can easily smoke the best gyros using the Pit Barrel Cooker. Enjoy!
Additional Tip:
- Serve your homemade gyros Mediterranean-style for a mindblowing barbecue experience. Gyros are typically served in pita bread with a variety of fresh toppings, such as tzatziki sauce, diced onions, tomato slices, and feta cheese crumbles. For a truly authentic Mediterranean experience, serve your gyros with a side of rice pilaf and a Greek salad.
Conclusion to How to Smoke the Best Gyro Using the Pit Barrel Cooker
Smoking gyros using the Pit Barrel Cooker is a great way to enjoy this delicious and authentic Greek dish. When done right, smoked gyros are juicy, tender, and flavorful, with a delicious smoky crust.
Here is a quick summary of the steps involved:
- Choose a boneless leg of lamb, around 4-5 lbs. This is the traditional gyro meat and has the best flavor.
- Make a yogurt marinade and spice rub. A traditional gyros marinade typically includes ingredients such as lemon juice, olive oil, garlic, herbs, and spices.
- Coat the meat with the marinade and refrigerate it overnight. This will allow the marinade to penetrate the meat and give it maximum flavor.
- Preheat the Pit Barrel Cooker to 275 °F using indirect heat.
- Add a few wood chunks to the charcoal basket for flavor. Hickory, oak, and mesquite are all good choices for smoking gyros.
- Hang the meat on the hooks in the Pit Barrel Cooker.
- Close the lid and let the meat smoke for 2-3 hours, or until it reaches an internal temperature of 145°F.
- Once the meat has reached the desired internal temperature, remove it from the Pit Barrel Cooker and tent it with foil.
- Let the meat rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy gyros.
- Slice the meat thinly across the grain.
- Serve the sliced gyro meat in warm pita bread with your favorite toppings, such as tzatziki sauce, onions, tomatoes, and lettuce.
Tips for the Best Gyro Using the Pit Barrel Cooker
- Use high-quality wood chips, such as hickory, oak, or mesquite.
- Soak the wood chips in water for 30 minutes before adding them to the Pit Barrel Cooker. This will help to prevent them from burning too quickly.
- Let the gyros meat rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy gyros.
By following these simple steps, you can easily smoke the best gyros using the Pit Barrel Cooker. Enjoy!
Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.
The best gyro using the pit barrel cooker FAQ
A: The best meat for gyros spit is traditionally lamb, but beef, chicken, or pork can also be used. Lamb has a rich flavor that pairs well with the spices and herbs typically used in gyros.
A: Most gyro meat is made of a mixture of lamb and beef. This combination gives the meat a good flavor and texture.
A: A traditional Greek gyro is made of lamb that has been seasoned with spices and herbs, such as oregano, garlic, and cumin. The meat is then cooked on a vertical rotisserie and sliced thin. Gyros are typically served in pita bread with toppings such as tzatziki sauce, onions, tomatoes, and lettuce.
A: Gyro meats are typically cooked on a vertical rotisserie. This cooking method allows the meat to cook evenly and develop a delicious crispy crust.
A: Real gyro meat is made by seasoning a mixture of lamb and beef with spices and herbs. The meat is then cooked on a vertical rotisserie and sliced thin. Gyros are typically served in pita bread with toppings such as tzatziki sauce, onions, tomatoes, and lettuce.
A: There are a few things you can do to keep gyro meat moist. First, make sure to marinate the meat before cooking. This will help to add flavor and moisture to the meat. Second, cook the meat at a moderate temperature. If you cook the meat too high, it will dry out. Finally, let the meat rest after cooking before slicing it. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy gyros.
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The Best Gyro Using The Pit Barrel Cooker
Ingredients
Marinade
- 1 cup Greek yogurt
- 3 cloves Minced garlic
- 2 tbsp Lemon juice
- 1 tbsp Dried oregano
- 1 tsp Pepper
- ½ tsp Cinnamon
Spice Rub
- 1 tbsp Oregano
- 1 tbsp Minced garlic
- 1 tsp Kosher salt
- ½ tsp Pepper
- ½ tsp Cumin
Instructions
- Prepare the Meat: Make slashes across the meat and coat with marinade. You can use any type of marinade you like, but a traditional gyros marinade typically includes ingredients such as lemon juice, olive oil, garlic, herbs, and spices.Cover with plastic wrap and marinate overnight in the fridge, or for at least 3 hours. This will allow the marinade to penetrate the meat and give it maximum flavor.
- Apply the Dry Rub:Remove the meat from the refrigerator and pat it dry with paper towels.Generously apply the spice rub to all sides of the meat. A traditional gyros dry rub typically includes spices such as salt, pepper, garlic powder, onion powder, paprika, oregano, and cinnamon
- Preheat the Pit Barrel Cooker:Preheat the Pit Barrel Cooker to 275°F using indirect heat.Add a few wood chunks to the charcoal basket for flavor. Hickory, oak, and mesquite are all good choices for smoking gyros.
- Smoke the Meat: Using the Pit Barrel Cooker skewers, hang the meat on the hooks in the Pit Barrel Cooker.Close the lid and let the meat smoke for 2-3 hours, or until smoked meats reaches an internal temperature of at least 145 °F. Always use a meat thermometer for accurate temp readings.Bonus points if you'd like to reverse sear the meat in order to get a crisp texture before resting the meat.
- Rest the Meat:Once the meat has reached the desired internal temperature, remove it from the Pit Barrel Cooker and tent it with foil.Let the meat rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in more tender and juicy gyros. It will also make the meat much easier to slice.
- Slice and Serve: Slice the meat across the grain into thin strips.Serve the gyros meat in warm pita bread with your favorite toppings, such as tzatziki sauce, onions, tomatoes, and lettuce.I like to squeeze just a squirt of lemon juice right on top before serving.
