Get ready to fire up your grill and elevate your outdoor cooking game with these 18 mouthwatering Pit Boss recipes! Whether you’re a seasoned grilling enthusiast or just looking for some new ideas to spice up your BBQ routine, we’ve got you covered. From classic comfort foods like smoked mac and cheese and pulled pork to more adventurous options like grilled shrimp skewers and lobster tails, our collection of smoky Pit Boss recipes is sure to satisfy any appetite.
In this article, we’ll be sharing a range of delicious and easy-to-make Pit Boss recipes that are perfect for everything from casual backyard gatherings to special occasions. From the pit boss classics like brisket with coffee rub and smoked turkey legs with Cajun spice, to some more unique options like grilled pineapple with brown sugar glaze and smoked sausage and peppers, we’ve got a little something for everyone.
So grab your apron, fire up your grill, and get ready to taste the difference that Pit Boss cooking can make. In our next section, we’ll dive into the recipes themselves, starting with our top pick: Smoked Pit Boss Brisket with Coffee Rub…
Smoked Pit Boss Brisket with Coffee Rub
This recipe combines the rich flavors of smoked brisket with a bold coffee rub, perfect for adventurous barbecue enthusiasts. The result is a tender and juicy brisket with a deep, complex flavor profile.
Ingredients:
– 1 whole beef brisket (10-12 pounds)
– 1/2 cup coffee rub (see below)
– 1 cup wood chips (post oak or a combination of post oak and mesquite)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Coffee Rub:
– 1/4 cup ground coffee
– 2 tablespoons chili powder
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Mix the coffee rub ingredients in a small bowl.
3. Season the brisket with salt and pepper.
4. Apply the coffee rub evenly to both sides of the brisket.
5. Place the brisket in the smoker, fat side up.
6. Smoke for 10 hours or until tender.
7. Finish with a glaze made from 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, and 1 tablespoon water.
Cooking Time: 10 hours
Pit Boss Pulled Pork with Apple Cider Glaze
Transform your pulled pork into a tangy, sweet masterpiece with this simple recipe that combines the bold flavors of apple cider and brown sugar. Perfect for your next BBQ gathering!
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup Pit Boss Pulled Pork Seasoning
– 1/4 cup apple cider
– 2 tablespoons brown sugar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
Instructions:
1. Preheat your pit or smoker to 225°F (110°C).
2. In a small bowl, mix together the Pulled Pork Seasoning, apple cider, brown sugar, honey, Dijon mustard, and garlic powder.
3. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork in the pit or smoker and cook for 8-10 hours, or until tender and easily shredded.
5. During the last 30 minutes of cooking, brush the pork with additional apple cider glaze (mix equal parts apple cider and brown sugar).
6. Remove from heat and let rest for 15 minutes before shredding and serving.
Cooking Time: 8-10 hours
Grilled Pit Boss Chicken Thighs with Honey Mustard
Elevate your outdoor cooking game with this simple yet flavorful recipe that combines the richness of honey mustard with the smokiness of grilled chicken. Perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup honey mustard (see note)
– 2 tablespoons olive oil
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey mustard, olive oil, brown sugar, smoked paprika, salt, and pepper.
3. Brush both sides of chicken thighs with the honey mustard mixture.
4. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
5. Let chicken rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
Pit Boss Smoked Mac and Cheese
Elevate your comfort food game with this creamy, smoky macaroni and cheese recipe perfect for a cozy night in or a crowd-pleasing party.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat Pit Boss Smoker to 275°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
4. Slowly whisk in heavy cream, bringing mixture to a simmer. Reduce heat to low and let cook for 2-3 minutes or until slightly thickened.
5. Remove from heat and stir in cheddar and mozzarella cheese until melted. Add smoked paprika, salt, and pepper to taste.
6. Combine cooked macaroni with cheese sauce and stir until coated.
7. Place mixture in a smoker-safe dish and smoke for 30-40 minutes or until heated through.
Cooking Time: 30-40 minutes
Pit Boss Reverse-Seared Ribeye Steak
Experience the perfect balance of crispy crust and tender interior with this reverse-seared ribeye steak recipe on your Pit Boss pellet grill. By searing the steak at a low temperature before finishing it at high heat, you’ll achieve a rich, caramelized crust that’s simply irresistible.
Ingredients:
– 1.5-2 pound ribeye steak
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat your Pit Boss to 275°F (135°C).
2. Season the ribeye steak with salt and pepper.
3. Place the steak on the grill grates and cook for 2-3 hours, or until it reaches an internal temperature of 120°F (49°C) for medium-rare.
4. Remove the steak from the grill and increase the heat to 500°F (260°C).
5. Sear the steak for 30 seconds to 1 minute per side, or until you achieve your desired level of crustiness.
6. Let the steak rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours + 1 minute
Pit Boss Smoked Turkey Legs with Cajun Spice
Add a spicy kick to your next gathering with these flavorful Pit Boss Smoked Turkey Legs, infused with the bold flavors of Cajun spice. Perfect for parties or tailgating events.
Ingredients:
– 4 turkey legs
– 1 cup Pit Boss Cajun Spice Rub
– 1 cup brown sugar
– 1 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon Worcestershire sauce
Instructions:
1. Preheat your Pit Boss pellet grill to 225°F.
2. In a small bowl, mix together the Cajun Spice Rub and brown sugar.
3. Remove the turkey legs from their packaging and pat dry with paper towels.
4. Generously apply the spice rub mixture to each leg, making sure to coat evenly.
5. Place the turkey legs in the Pit Boss grill and close the lid.
6. Smoke for 4-5 hours or until internal temperature reaches 165°F.
7. During the last hour of smoking, brush the turkey legs with apple cider vinegar mixed with water and Worcestershire sauce.
Cooking Time: 4-5 hours
Pit Boss Grilled Shrimp Skewers with Garlic Butter
Pit Boss Grilled Shrimp Skewers with Garlic Butter Recipe
Savor the sweet and savory flavors of grilled shrimp skewers smothered in a rich garlic butter sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup garlic butter (see below for recipe)
– 10-12 bamboo skewers
– Salt and pepper to taste
Garlic Butter Recipe:
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat the Pit Boss grill to medium-high heat.
2. Thread shrimp onto skewers, leaving a small space between each piece.
3. Brush both sides of the shrimp with garlic butter.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes or until shrimp are pink and cooked through.
6. Serve immediately.
Pit Boss Smoked Pork Belly Burnt Ends
Take your pulled pork game to the next level with these tender, caramelized burnt ends, smoked to perfection on your Pit Boss pellet grill. These bite-sized morsels of flavor are sure to impress at any gathering.
Ingredients:
– 2 pounds pork belly, cut into 1-inch cubes
– 1 cup brown sugar
– 1 cup apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup wood pellets (your choice of flavor)
Instructions:
1. Preheat your Pit Boss pellet grill to 275°F.
2. In a small bowl, mix together brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper.
3. Toss pork belly cubes with the dry rub until evenly coated.
4. Place the pork belly cubes in the smoker, leaving some space between each piece.
5. Smoke for 2-3 hours, or until tender and caramelized.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Pit Boss Grilled Corn on the Cob with Chili Lime
Elevate your grilling game with this flavorful and spicy corn recipe, perfect for summer gatherings or backyard barbecues. This dish is a twist on classic grilled corn, featuring a bold chili lime seasoning that will leave you wanting more.
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 tablespoons Pit Boss Chili Lime Seasoning
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the Chili Lime Seasoning and olive oil.
3. Brush the mixture evenly onto each ear of corn, making sure to coat all surfaces.
4. Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes until slightly charred.
5. Remove from heat and season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Pit Boss Smoked Salmon with Maple Glaze
Elevate your seafood game with this sweet and savory recipe, perfect for a special occasion or everyday indulgence. The combination of smoky salmon and sticky maple glaze is sure to impress!
Ingredients:
– 1 lb salmon fillet (preferably wild-caught)
– 1 cup Pit Boss Competition Blend pellets
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F using the Pit Boss Competition Blend pellets.
2. Season the salmon fillet with salt, pepper, smoked paprika, and garlic powder.
3. Place the salmon in the smoker and cook for 4-5 hours, or until it reaches an internal temperature of 145°F.
4. While the salmon is smoking, combine the maple syrup and brown sugar in a small saucepan. Heat over low heat, stirring occasionally, until the glaze thickens slightly.
5. Remove the salmon from the smoker and brush with the maple glaze during the last 30 minutes of cooking.
Cooking Time: 4-5 hours (smoking) + 30 minutes (glazing)
Pit Boss Grilled Stuffed Bell Peppers
Elevate your grilled game with these flavorful and nutritious bell peppers, stuffed to perfection using the Pit Boss pellet grill.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound ground beef
– 1/2 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the Pit Boss pellet grill to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, combine ground beef, cooked rice, shredded cheese, tomato paste, smoked paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the meat mixture, filling to the top.
5. Place the stuffed bell peppers on the grill grates, leaving some space between them.
6. Close the lid and cook for 30 minutes.
7. Remove from heat and garnish with cilantro leaves.
8. Serve warm and enjoy!
Cooking Time: 30 minutes
Pit Boss Smoked Beef Short Ribs
Transform your taste buds with this mouthwatering recipe for smoked beef short ribs, infused with the rich flavors of Pit Boss seasoning. Perfect for a special occasion or a weekend BBQ.
Ingredients:
– 4-6 beef short ribs
– 1 cup Pit Boss Smoked Bourbon Seasoning
– 2 cups wood chips (your choice of hickory, apple, or cherry)
– 2 tablespoons brown sugar
– 1 tablespoon Worcestershire sauce
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together Pit Boss Smoked Bourbon Seasoning, brown sugar, and Worcestershire sauce.
3. Rub the seasoning mixture all over the short ribs, making sure they’re evenly coated.
4. Place the short ribs in the smoker, close the lid, and smoke for 8-10 hours or until tender and falling off the bone.
5. During the last 30 minutes of cooking, add wood chips to the smoker for added flavor.
Cooking Time: 8-10 hours
Pit Boss Grilled Pineapple with Brown Sugar Glaze
Add a tropical twist to your barbecue with this easy-to-make grilled pineapple recipe, smothered in a rich brown sugar glaze.
Ingredients:
– 1 ripe pineapple, cut into 1-inch chunks
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your Pit Boss grill to medium-high heat.
2. In a small bowl, whisk together brown sugar, honey, soy sauce, and salt until well combined.
3. Brush the pineapple chunks with olive oil and place them on the grill.
4. Cook for 5-7 minutes per side, or until caramelized and tender.
5. During the last minute of grilling, brush the brown sugar glaze all over the pineapple.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 15-20 minutes
Pit Boss Smoked Sausage and Peppers
This hearty recipe combines Pit Boss Smoked Sausage with sweet bell peppers and onions, all smothered in a tangy BBQ sauce. It’s a perfect comfort food dish for any occasion.
Ingredients:
– 1 package Pit Boss Smoked Sausage
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 1 cup BBQ sauce
– Salt and pepper to taste
Instructions:
1. Preheat your smoker or grill to 225°F.
2. Place the sliced peppers and onions on the smoker rack.
3. Smoke for 30 minutes, or until the vegetables are tender.
4. Meanwhile, slice the Pit Boss Smoked Sausage into thick rounds.
5. Add the sausage to the smoker rack with the peppers and onions.
6. Smoke for an additional 15-20 minutes, or until the sausage is heated through.
7. Brush the BBQ sauce over the sausage and vegetables during the last 5 minutes of smoking.
8. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 45-50 minutes
Pit Boss Grilled Portobello Mushrooms with Balsamic
Elevate your grilling game with this simple yet impressive recipe that combines the earthy flavor of portobello mushrooms with the tanginess of balsamic glaze. Perfect as an appetizer or side dish, these grilled ‘shrooms are sure to please.
Ingredients:
– 4 large portobello mushrooms
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your Pit Boss grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, and salt.
3. Brush the mixture evenly onto both sides of the mushrooms.
4. Place the mushrooms on the grill and cook for 3-4 minutes per side, or until tender and slightly charred.
5. Meanwhile, mix balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, or until thickened slightly.
6. Brush the balsamic glaze onto the mushrooms during the last minute of grilling.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Pit Boss Smoked Baby Back Ribs with Dry Rub
Get ready for tender, fall-off-the-bone ribs that will impress your family and friends! This simple recipe yields mouthwatering results with a flavorful dry rub and the Pit Boss’s signature smoking style.
Ingredients:
– 2 pounds baby back ribs
– 1/4 cup Pit Boss Dry Rub
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
Instructions:
1. Preheat your Pit Boss to 225°F (110°C).
2. Remove the membrane from the underside of the ribs.
3. In a small bowl, mix together the dry rub, brown sugar, and smoked paprika.
4. Apply the dry rub mixture evenly across both sides of the ribs.
5. Place the ribs in the Pit Boss and close the lid.
6. Smoke for 4 hours or until the internal temperature reaches 160°F (71°C).
7. Wrap the ribs in foil and continue smoking for an additional 30 minutes to 1 hour.
8. Remove the ribs from the smoker, let them rest for 10-15 minutes before serving.
Cooking Time: 4-5 hours
Pit Boss Grilled Lobster Tails with Herb Butter
Elevate your outdoor cooking game with this mouthwatering recipe featuring succulent lobster tails smothered in a rich herb butter. Perfect for special occasions or a summer BBQ.
Ingredients:
– 4 lobster tails (6-8 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– 1/2 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat Pit Boss grill to medium-high heat.
2. In a small bowl, mix together herb butter ingredients until well combined.
3. Brush both sides of lobster tails with olive oil and season with salt, pepper, and any additional desired herbs.
4. Grill lobster tails for 8-10 minutes per side, or until they reach an internal temperature of 145°F.
5. During the last minute of grilling, spread herb butter evenly over each tail.
6. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 16-20 minutes
Pit Boss Smoked Pork Shoulder with Carolina Sauce
Get ready for a taste sensation! This recipe combines the rich, tender flavor of smoked pork shoulder with the tangy zip of Carolina sauce.
Ingredients:
– 2 lbs pit boss pork shoulder
– 1 cup Carolina sauce
– 1 cup wood chips (your choice of hickory, apple, or cherry)
– 1 tsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your Pit Boss smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and pepper. Rub the mixture all over the pork shoulder.
3. Place the pork shoulder in the smoker, fat side up.
4. Smoke for 8-10 hours or until internal temperature reaches 190°F.
5. During the last 30 minutes of smoking, brush the Carolina sauce all over the pork shoulder.
6. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 8-10 hours
Summary
Get ready to fire up your grill and indulge in the smoky flavors of Pit Boss recipes! From classic BBQ favorites like brisket, pulled pork, and ribs to creative twists on mac and cheese, shrimp skewers, and even lobster tails, this collection of 18 mouthwatering recipes is sure to please any grilling enthusiast. Whether you’re a seasoned pitmaster or just starting out, these easy-to-follow instructions and bold flavor combinations will guide you to culinary greatness. So grab your apron and get ready to smoke up some deliciousness!
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