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The Pitmaster's Table

Name: The Pitmaster's Table
Address: West Jordan, UT, 84081, US
Telephone: +13037200195
Price range: $$

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The Pitmaster's Table

I smoke meat. About Us
The Pitmaster's Table is a home-based catering company specializing in slow-smoked meats and homemade side dishes. Founded in 2024 by J.

We're passionate about barbecue and bringing people together over great food. Faurschou, we're excited to share our love of smoked meats with the local community. Our Signature Dishes
Some of our signature smoked meat offerings include:

Juicy Brisket 🥩
Fall-off-the-Bone Ribs 🥓
Tender Pulled Pork 🍖

Paired with classic sides like creamy mac and cheese, tangy coleslaw, and sweet baked beans. Everyt

hing is made from scratch using time-honored techniques and the freshest local ingredients. Meet the Pitmaster
Jared has been perfecting the art of low and slow barbecue for over a decade. They got their start while living in Texas, and began cooking for large family events. Now they're excited to bring their award-winning smoked meats to the community through The Pitmaster's Table.

11/26/2025

Turkey time again, folks.

Started with two 11.5-pound birds, fully thawed and sent to a spa day yesterday, aka: a 24-hour wet brine. Nothing like a long, salty bath to get them plump, juicy, and ready for their big moment.

This morning I pulled them out, patted them dry, and set them up in the fridge uncovered for the next little while. That’s the secret everyone forgets. Brine for the juice. Air-dry for the crispy skin that makes you feel like you actually know what you’re doing.

Tomorrow they get the full treatment: spatchcocked, seasoned, and straight onto the smoker.

Couple pro tips:
• Minimum 12 hours in a wet brine if you want that melt-in-your-mouth tenderness
• Let the skin dry in the fridge to get that perfect crispy finish
• Optional but highly recommended: two canine sous chefs staring at you like you’re prepping their Thanksgiving feasty

09/14/2025

Fired up the smoker today for a little friends’ BBQ—brisket, chicken, and pulled pork all in the mix. 🔥🥩🍗

It’s always a blast to smoke some meat, but it’s even better when I get to share it with good friends. The Car Club I belong to held a little BBQ and car show this weekend, and I got to provide all the food. Cooking is my happy place, and cooking for friends makes it even sweeter. Here’s to good food and great company! 🥳🍻

07/16/2025

Pioneer Day is coming… which means one thing: family, fireworks, and fighting over that last rack of ribs.

Whether you’re honoring your pioneer ancestors or just here for Pie & Beer Day because someone married into the family from Tooele.—you’re gonna need BBQ to survive it all.

I’ll be smoking meats for the big day and the weekend following, because nothing brings people together like brisket… or at least keeps them quiet for a minute.

So gather the family, dodge the political conversations, and celebrate Utah’s finest holiday with something everyone agrees on: meat.

Orders need to be received by July 22nd. DM me to order.

And remember—whether it’s Pioneer Day or Pie & Beer Day, there’s no law against doing both.

07/01/2025

🇺🇸 4th of July BBQ is ON! 🔥
Let me take care of the smoker — you just bring the fireworks. 💥

This 4th of July weekend, I’m firing up the pit and smoking up a storm: brisket, ribs, whole chickens, and pulled pork — ready to feed your crew, whether it’s backyard chill or full-blown block party.

📅 Available July 4–6
📍 Local pickup only

🍖 MEATS (By the Pound or Slab):
• Texas-Style Brisket: $22/lb
• Pulled Pork (Pork Butt): $18/lb
• Smoked Pork Ribs: $25/slab (feeds 2–3)
• Whole Smoked Chicken: $20 each (feeds 3–4)

Message me here to order.

06/02/2025

Memorial Day might mark the official start of BBQ season…
…but let’s be real—we’ve been throwing smoke year-round. ☠🔥

Have a couple pork butts riding low and slow overnight for the wife’s work end-of-year luncheon today. I was voluntold to bring the goods—so you know I’m bringing the bark, the juice, and the flavor.

Hope your pits are fired up and your plates are full this summer. Let the summer smoke begin! 🇺🇸🍖🔥

04/21/2025

Easter Sunday was a full-on flavor fest. Threw down a true Texas-style brisket—slow smoked with that perfect bark and melt-in-your-mouth center. Brought the sweet and smoky heat with a peach bourbon glazed ham, and rounded it all out with a cast-iron full of bourbon-infused baked beans that might’ve stolen the show.

Good meat. Good sides. Good company. That’s how we do Easter.

02/26/2025

A pit master’s work starts before the sun comes up—4:30 AM and the smoker is rolling! These pork butts are in for a 10+ hour journey to smoky, tender perfection. No shortcuts, just time, patience, and a whole lot of flavor.

Let’s get this pork party started! 💨🍖

01/06/2025

Prepping something special for tonight, it’s Copper Hills swim team dinner! 🏊‍♂️🔥 Sweet pork barbacoa is on the menu for their last meet celebration. Here’s a sneak peek before these beauties hit the pit— stay tuned for the full video and recipe later!

01/06/2025

Smoked prime rib wasn’t the only star of the show—I also made a double-smoked spiral ham with a Peach & Fireball Whiskey glaze, and let me tell you, it was next-level good! Here’s how I pulled it off:

The Ham:
• Started with a store-bought spiral-cut ham and placed it in a pan. You can cut the slices up if you like, but I kept it whole for presentation and to soak up all that smoky goodness.

The Glaze:
This glaze was everything. Made it with simple yet flavorful ingredients:
• Fresh canned peaches (slices + syrup) from my amazing mother-in-law
• Brown sugar
• A pinch of nutmeg, ground cloves, and ground ginger
• A few ounces of Fireball Cinnamon Whiskey

Simmered it all on the stovetop until it thickened into a rich, sticky glaze. Then poured it over the ham, making sure to work it into the spiral slices for maximum flavor.

The Smoke:
• Set the smoker to 250°F and spritzed the ham every 20-30 minutes with a mix of mustard, apple juice, and—you guessed it—more Fireball.
• Basted the ham with the pan juices each time for that caramelized, smoky finish.
• Cooked until the internal temp hit 175-180°F, then removed it and tented it with foil to rest.

The Finish:
Sliced it up and drizzled each piece with more of that sweet, cinnamon-peach glaze. The balance of smoky, sweet, and a hint of heat from the Fireball was just chef’s kiss.

If you’re looking for a crowd-pleaser with a bit of flair, this ham is it. Seriously, the glaze alone is worth it.

What’s your favorite smoked ham recipe or glaze? Let me know in the comments—I’m always looking for inspiration!

01/06/2025

Just smoked my first-ever prime rib, and I have to admit, I was nervous! Prime rib is no joke—it’s an expensive cut of meat, and I didn’t want to mess it up. But a few weeks ago, I tested the waters by smoking a chuck roast using a similar method. It turned out great, so I felt ready to level up with this beautiful 10-pound Choice prime rib from Costco.

Here’s the play-by-play of how I did it:

1️⃣ Prep & Dry Brine (the night before):
• Unwrapped, rinsed, and patted dry the roast with paper towels.
• Tied it up with butcher’s twine to create a nice, even shape for cooking.
• Liberally coated it with coarse kosher salt (dry brine) and left it uncovered in the fridge overnight.

2️⃣ Seasoning & Smoker Prep (the morning of):
• Took it out of the fridge, rinsed off the salt, and seasoned it generously with Kinder’s Prime Rib Rub.
• Let it sit at room temp while I fired up the smoker at 225°F.

3️⃣ Smoking:
• Smoked it low and slow until the internal temp hit 125°F.
• Cranked the smoker to 400°F to get a nice sear.

4️⃣ Resting & Finishing Touches:
• Removed it from the smoker, slathered it with high-quality butter, and tented it with foil to rest for about 30 minutes. The temp climbed to a perfect 135°F while resting.

5️⃣ The Moment of Truth:
• Sliced it up and served with a red wine reduction sauce and horseradish dip. Every bite was tender, juicy, and packed with smoky flavor.

Not going to lie, this prime rib was a game-changer for me. It’s one of those cuts that seems intimidating, but with a little prep and patience, it’s 100% worth it. If you’ve been on the fence about smoking a prime rib, let this be your sign to go for it!

What’s your go-to side dish with prime rib? Drop your recommendations below! 👇

08/19/2024

Cooking up some chicken thighs on this unofficial last night of summer. School starts back tomorrow.

07/24/2024

How it started… and how it’s going.

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West Jordan, UT
84081

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+13037200195

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