18 Smoky Pit Boss Recipes for Grilling Enthusiasts

Kick off your grilling adventure with these 18 Smoky Pit Boss recipes that promise to transform your backyard into the ultimate barbecue hotspot! Whether you’re craving quick weeknight dinners or looking to impress with seasonal favorites, our roundup has something for every grilling enthusiast. Get ready to fire up your Pit Boss and dive into a world of smoky, savory flavors that’ll keep you coming back for more.

Smoked Brisket with Coffee Rub

Venturing into the world of smoked meats can seem daunting, but this smoked brisket with a coffee rub is your ticket to impressing at your next BBQ. You’ll love how the rich, deep flavors come together with minimal fuss.

Ingredients

• Brisket – 1 (12-14 lbs)
• Coffee grounds – ½ cup
• Brown sugar – ¼ cup
• Paprika – 2 tbsp
• Salt – 2 tbsp
• Black pepper – 1 tbsp

Instructions

1. Preheat your smoker to 225°F. Use wood chips like hickory or oak for best flavor.
2. Mix coffee grounds, brown sugar, paprika, salt, and black pepper in a bowl. Tip: Freshly ground coffee gives the best flavor.
3. Rub the mixture all over the brisket, covering every inch. Let it sit for 30 minutes to absorb the flavors.
4. Place the brisket in the smoker, fat side up. This keeps the meat moist as it cooks.
5. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Tip: Keep a water pan in the smoker to maintain moisture.
6. Once done, wrap the brisket in foil and let it rest for at least 30 minutes before slicing. Tip: Slicing against the grain makes each bite tender.

Amazingly tender with a smoky, slightly sweet crust, this brisket is a crowd-pleaser. Serve it sliced on a platter or piled high on sandwiches for a casual feast.

Pit Boss Pulled Pork Sandwiches

Perfect for those lazy weekend cookouts, these Pit Boss Pulled Pork Sandwiches are a game-changer. You’ll love how the smoky flavors meld with the tender, juicy pork.

Ingredients

• Pork shoulder – 4 lbs
• Pit Boss Classic BBQ Rub – ¼ cup
• Apple juice – 1 cup
• BBQ sauce – 1 cup
• Hamburger buns – 6

Instructions

1. Preheat your smoker to 225°F.
2. Rub the pork shoulder evenly with Pit Boss Classic BBQ Rub.
3. Place the pork shoulder in the smoker. Insert a meat probe into the thickest part.
4. Smoke the pork until the internal temperature reaches 165°F, about 6 hours. Tip: Spritz with apple juice every hour to keep it moist.
5. Wrap the pork shoulder in aluminum foil with ½ cup of apple juice. Return to the smoker.
6. Continue smoking until the internal temperature reaches 203°F, about 2 more hours.
7. Remove the pork from the smoker. Let it rest for 30 minutes. Tip: Resting allows the juices to redistribute.
8. Shred the pork using two forks. Mix in ½ cup of BBQ sauce. Tip: Save the remaining sauce for serving.
9. Toast the hamburger buns lightly on the smoker for 1 minute.
10. Pile the pulled pork onto the buns. Serve with extra BBQ sauce on the side.

Great texture and flavor come together in these sandwiches. The pork is so tender it practically melts in your mouth. Try serving them with a side of coleslaw for the ultimate BBQ experience.

Grilled Honey Garlic Chicken Thighs

Ready to whip up something delicious that’ll have everyone asking for seconds? These grilled honey garlic chicken thighs are the perfect blend of sweet and savory, with a sticky glaze that’s downright irresistible.

Ingredients

• Chicken thighs – 4
• Honey – ¼ cup
• Soy sauce – 2 tbsp
• Garlic – 3 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a small bowl, mix honey, soy sauce, minced garlic, and olive oil until well combined.
3. Place chicken thighs on the grill. Brush the top side with half of the honey garlic mixture.
4. Grill for 5 minutes, then flip the chicken. Brush the other side with the remaining mixture.
5. Continue grilling for another 5 minutes, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 3 minutes before serving to keep it juicy.

Now, the chicken thighs come off the grill with a gorgeous caramelized exterior and tender, juicy inside. The honey garlic glaze adds a perfect balance of sweetness and umami. Try serving them over a bed of fluffy rice to soak up all that delicious sauce.

Pit Boss Beef Ribs with Bourbon Glaze

Alright, let’s dive into making these mouthwatering Pit Boss Beef Ribs with Bourbon Glaze. You’re in for a treat with this smoky, sweet, and utterly satisfying dish that’s perfect for your next BBQ or cozy night in.

Ingredients

• Beef ribs – 4 lbs
• Bourbon – ½ cup
• Brown sugar – ¼ cup
• Apple cider vinegar – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – 1 tsp

Instructions

1. Preheat your Pit Boss smoker to 250°F using hickory wood chips for that classic smoky flavor.
2. Mix brown sugar, bourbon, apple cider vinegar, garlic powder, salt, and black pepper in a bowl to create the glaze.
3. Season the beef ribs evenly with salt and pepper, ensuring every piece is well-coated.
4. Place the ribs on the smoker, bone side down, and smoke for 3 hours. Tip: Keep the smoker’s lid closed as much as possible to maintain a consistent temperature.
5. After 3 hours, brush the ribs generously with the bourbon glaze. Tip: Apply the glaze in thin layers to build up flavor without making the ribs too soggy.
6. Continue smoking for another 2 hours, reapplying the glaze every 30 minutes. Tip: The ribs are done when the meat pulls away from the bone slightly and reaches an internal temperature of 203°F.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

Zesty and rich, these ribs boast a perfect balance of smoky and sweet with a tender, fall-off-the-bone texture. Serve them with a side of coleslaw and cornbread for a meal that’ll have everyone coming back for seconds.

Grilled Pineapple Teriyaki Salmon

Vibrant flavors meet in this Grilled Pineapple Teriyaki Salmon, a dish that’s as easy to make as it is delicious. You’ll love the sweet and savory combo, perfect for a summer BBQ or a cozy dinner at home.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Pineapple slices – 4
• Teriyaki sauce – ½ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush both sides of the salmon fillets and pineapple slices with olive oil.
3. Season the salmon fillets with salt.
4. Place the salmon fillets and pineapple slices on the grill. Cook for 4 minutes on one side.
5. Flip the salmon and pineapple. Brush the salmon with half of the teriyaki sauce.
6. Cook for another 4 minutes, or until the salmon flakes easily with a fork.
7. Remove from the grill. Brush the salmon with the remaining teriyaki sauce.
8. Serve each salmon fillet topped with a grilled pineapple slice.

Caramelized pineapple adds a juicy sweetness that pairs beautifully with the rich, teriyaki-glazed salmon. Try serving it over a bed of rice or with a side of grilled veggies for a complete meal.

Smoked Turkey Legs with Cajun Spice

Unbelievably juicy and packed with flavor, these smoked turkey legs with Cajun spice are a game-changer for your next BBQ. You’ll love how the smoky aroma fills the air as they cook to perfection.

Ingredients

• Turkey legs – 4
• Cajun spice – 2 tbsp
• Olive oil – 1 tbsp
• Applewood chips – 2 cups

Instructions

1. Preheat your smoker to 225°F.
2. Rub the turkey legs with olive oil, then evenly coat them with Cajun spice. Tip: For extra flavor, let them marinate in the fridge for an hour.
3. Soak the applewood chips in water for 30 minutes, then drain. Tip: This prevents them from burning too quickly.
4. Add the soaked chips to the smoker.
5. Place the turkey legs in the smoker, ensuring they’re not touching each other.
6. Smoke for 3 hours, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Remove from the smoker and let rest for 10 minutes before serving.

Outrageously tender with a crispy, spicy crust, these turkey legs are a hit straight off the smoker. Serve them with a side of coleslaw or cornbread for a complete meal that’ll have everyone coming back for seconds.

Pit Boss BBQ Pork Belly Burnt Ends

Kick off your BBQ game with these irresistible Pit Boss BBQ Pork Belly Burnt Ends. You’ll love how the smoky sweetness pairs with the melt-in-your-mouth texture.

Ingredients

• Pork belly – 2 lbs
• BBQ rub – ¼ cup
• BBQ sauce – ½ cup
• Butter – ¼ cup
• Brown sugar – ¼ cup

Instructions

1. Preheat your Pit Boss smoker to 250°F.
2. Cut the pork belly into 1-inch cubes.
3. Toss the pork belly cubes in BBQ rub until evenly coated.
4. Place the cubes on the smoker grate, ensuring space between each for smoke circulation.
5. Smoke for 3 hours, or until the pork has a dark bark.
6. Transfer the pork cubes to a disposable aluminum pan.
7. Add butter, brown sugar, and BBQ sauce to the pan, stirring gently to coat the pork.
8. Cover the pan with foil and return to the smoker for 1 hour.
9. Remove the foil and smoke for an additional 30 minutes to thicken the sauce.
10. Serve the burnt ends straight from the pan, or skewer them for easy eating.

Zesty and rich, these burnt ends are a crowd-pleaser with their crispy edges and tender centers. Try them atop a creamy coleslaw for a delicious contrast.

Grilled Garlic Butter Shrimp Skewers

Wow, you’re going to love how easy and delicious these Grilled Garlic Butter Shrimp Skewers are. Perfect for those summer nights when you want something quick but packed with flavor.

Ingredients

• Shrimp – 1 lb
• Garlic – 3 cloves, minced
• Butter – ¼ cup, melted
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Thread the shrimp onto skewers, about 4-5 shrimp per skewer.
3. In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, and black pepper.
4. Brush the garlic butter mixture generously over the shrimp skewers.
5. Place the skewers on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.
6. Remove from the grill and let them rest for a minute before serving.

Great for serving over a bed of rice or with a side of grilled vegetables. The shrimp are juicy, with a perfect balance of garlic and butter, and a hint of lemon for brightness.

Smoked Spatchcock Chicken with Herb Butter

Venturing into the world of smoked meats can seem daunting, but this smoked spatchcock chicken with herb butter is your ticket to impressing without the stress. You’ll love how the herb butter keeps the chicken juicy, while the smoke adds that unbeatable depth of flavor.

Ingredients

• Whole chicken – 1 (4-5 lbs)
• Butter – ½ cup
• Garlic – 2 cloves, minced
• Rosemary – 1 tbsp, chopped
• Thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your smoker to 225°F. Use fruitwood like apple or cherry for a mild, sweet smoke.
2. Spatchcock the chicken by removing the backbone with kitchen shears and pressing down to flatten it. This ensures even cooking.
3. In a small bowl, mix butter, garlic, rosemary, thyme, salt, and pepper until well combined.
4. Gently loosen the skin over the chicken breasts and thighs with your fingers. Spread half of the herb butter underneath the skin.
5. Rub the remaining herb butter all over the outside of the chicken. This step is key for that golden, flavorful crust.
6. Place the chicken breast-side up on the smoker. Smoke for about 3 hours, or until the internal temperature reaches 165°F at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, keeping every bite moist.

Unbelievably tender with a smoky, herby crust, this chicken is a showstopper. Serve it sliced over a bed of greens or alongside roasted veggies for a meal that’s as beautiful as it is delicious.

Pit Boss Loaded BBQ Baked Potatoes

Who doesn’t love a hearty baked potato loaded with all the goodies? These Pit Boss Loaded BBQ Baked Potatoes are your next favorite meal, combining smoky flavors with the comfort of a perfectly baked spud.

Ingredients

• Russet potatoes – 4 large
• Olive oil – 2 tbsp
• Salt – 1 tsp
• BBQ pulled pork – 2 cups
• Shredded cheddar cheese – 1 cup
• Sour cream – ½ cup
• Green onions – ¼ cup, chopped

Instructions

1. Preheat your oven to 400°F. This high heat ensures a crispy skin.
2. Wash and dry the potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape.
3. Rub each potato with olive oil and sprinkle with salt. This step is key for that golden, crispy exterior.
4. Place the potatoes directly on the oven rack. Bake for 45-60 minutes, or until a fork easily pierces the center.
5. While the potatoes bake, warm the BBQ pulled pork in a saucepan over low heat, stirring occasionally.
6. Once the potatoes are done, let them cool for 5 minutes. Then, slice open the top and fluff the insides with a fork.
7. Load each potato with ½ cup of BBQ pulled pork, ¼ cup of shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions.

Out of the oven, these potatoes are a masterpiece of textures—crispy skin, fluffy interior, and a smoky, cheesy topping. Serve them with a side of coleslaw for the ultimate BBQ feast.

Grilled Chipotle Lime Corn on the Cob

Oh, you’re going to love this twist on classic corn on the cob. It’s smoky, tangy, and just the right amount of spicy. Perfect for those summer BBQs or even a cozy indoor meal.

Ingredients

• Corn on the cob – 4 ears
• Chipotle powder – 1 tsp
• Lime – 1, juiced
• Butter – 2 tbsp, melted
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Peel back the husks of the corn without removing them, remove the silk, then fold the husks back over the corn.
3. Soak the corn in cold water for 10 minutes to prevent burning. This is a pro tip for perfectly grilled corn every time.
4. Drain the corn and place it on the grill. Cook for 15 minutes, turning every 5 minutes for even charring.
5. Mix the melted butter, chipotle powder, lime juice, and salt in a small bowl. Brush this mixture over the corn after removing it from the grill.
6. For an extra flavor boost, grill the corn for an additional 2 minutes after applying the butter mixture. Watch closely to avoid burning.

Buttery, smoky, and with a kick of lime, this corn is a game-changer. Try serving it with extra lime wedges on the side for those who love an extra zing.

Smoked Sausage and Peppers Foil Packets

Just when you thought weeknight dinners couldn’t get any easier, along comes this game-changer. You’re gonna love how simple and flavorful these smoked sausage and peppers foil packets are.

Ingredients

• Smoked sausage – 1 lb
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Cut the smoked sausage into ½-inch slices. Tip: Slicing at an angle gives more surface area for browning.
3. Toss the sausage slices, bell peppers, and onion with olive oil, salt, and black pepper in a large bowl.
4. Divide the mixture evenly onto four large pieces of aluminum foil. Tip: Use heavy-duty foil to prevent tearing.
5. Fold the foil over the mixture and seal the edges tightly to form packets. Tip: Leave a little space inside for steam to circulate.
6. Place the packets on the grill and cook for 20 minutes, flipping once halfway through.
7. Carefully open a packet to check if the sausage is browned and the peppers are tender. If not, reseal and cook for 5 more minutes.

Smoky, savory, and with just the right amount of crunch from the peppers, these foil packets are a hit. Serve them straight from the foil for a fun, no-mess meal or over a bed of rice for something heartier.

Pit Boss BBQ Beef Short Ribs

Kick back and get ready for some seriously tender BBQ beef short ribs that’ll have everyone asking for seconds. You’re about to make the kind of ribs that fall right off the bone with just a little nudge from your fork.

Ingredients

• Beef short ribs – 4 lbs
• BBQ rub – ¼ cup
• BBQ sauce – 1 cup
• Apple juice – ½ cup

Instructions

1. Preheat your Pit Boss smoker to 250°F. This low and slow temperature is key for tender ribs.
2. Apply the BBQ rub evenly all over the beef short ribs. Don’t be shy—coat them well for maximum flavor.
3. Place the ribs on the smoker, bone side down. Close the lid and let them smoke for 3 hours without peeking. Trust the process.
4. After 3 hours, wrap the ribs tightly in aluminum foil with the apple juice. This step, known as the Texas crutch, keeps them moist.
5. Return the wrapped ribs to the smoker. Cook for another 2 hours. The apple juice will steam the ribs, making them even more tender.
6. Carefully unwrap the ribs and brush them with BBQ sauce. Place them back on the smoker, uncovered, for 30 minutes to set the sauce.
7. Remove the ribs from the smoker. Let them rest for 10 minutes before slicing. This lets the juices redistribute.

Just imagine pulling apart these ribs and seeing the meat practically melt away. The smoky flavor pairs perfectly with the sweet and tangy BBQ sauce. Try serving them over a pile of creamy coleslaw for a crunchy contrast.

Grilled Lemon Herb Mediterranean Vegetables

Even if you’re not a veggie lover, these Grilled Lemon Herb Mediterranean Vegetables will change your mind. They’re bright, flavorful, and super easy to throw together for any summer meal.

Ingredients

• Zucchini – 2 cups, sliced
• Red bell pepper – 1 cup, sliced
• Yellow bell pepper – 1 cup, sliced
• Red onion – 1 cup, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic – 2 cloves, minced
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
4. Pour the dressing over the vegetables and toss to coat evenly. Tip: Let them sit for 10 minutes to marinate for extra flavor.
5. Place the vegetables on the grill in a single layer. Grill for 5-7 minutes on each side, or until they have nice grill marks and are tender. Tip: Use a grill basket to prevent small pieces from falling through.
6. Remove from the grill and serve immediately. Tip: For an extra zing, sprinkle with a little more lemon juice before serving.

Delightfully charred and bursting with Mediterranean flavors, these veggies are perfect on their own or tossed with pasta or quinoa. Try serving them with a dollop of tzatziki for a cool contrast.

Smoked Pork Tenderloin with Apple Glaze

Now, imagine pulling a perfectly smoked pork tenderloin out of the smoker, its surface glistening with a sweet and tangy apple glaze. It’s the kind of dish that makes your mouth water just thinking about it, and luckily, it’s easier to make than you might think.

Ingredients

• Pork tenderloin – 1 (about 1 lb)
• Apple juice – 1 cup
• Brown sugar – ¼ cup
• Dijon mustard – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. Season the pork tenderloin evenly with salt and black pepper.
3. Place the pork in the smoker. Smoke for 1.5 hours, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
4. While the pork smokes, combine apple juice, brown sugar, Dijon mustard, and apple cider vinegar in a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly. Tip: The glaze should coat the back of a spoon when ready.
5. Brush the pork tenderloin with the apple glaze during the last 10 minutes of smoking. Tip: Apply the glaze in layers for a richer flavor.
6. Remove the pork from the smoker and let it rest for 5 minutes before slicing.

Finally, slice the smoked pork tenderloin and serve it with extra glaze on the side. The meat is incredibly tender with a smoky sweetness that pairs perfectly with the apple glaze. Try serving it over a bed of wild rice or alongside roasted vegetables for a complete meal.

Pit Boss BBQ Chicken Wings with Dry Rub

Oh, you’re in for a treat with these Pit Boss BBQ Chicken Wings with Dry Rub. They’re the perfect blend of smoky, spicy, and sweet, guaranteed to be the star of your next backyard bash.

Ingredients

• Chicken wings – 2 lbs
• Brown sugar – 1/4 cup
• Paprika – 2 tbsp
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Black pepper – 1 tsp
• BBQ sauce – 1/2 cup

Instructions

1. Preheat your Pit Boss grill to 250°F for indirect cooking.
2. In a bowl, mix brown sugar, paprika, garlic powder, salt, and black pepper to create the dry rub.
3. Pat the chicken wings dry with paper towels for better rub adhesion.
4. Evenly coat each wing with the dry rub, pressing gently to ensure it sticks.
5. Place the wings on the grill grate, avoiding direct heat. Close the lid.
6. Cook for 45 minutes, then flip the wings for even cooking.
7. Increase the grill temperature to 350°F and cook for another 15 minutes to crisp the skin.
8. Brush the wings with BBQ sauce during the last 5 minutes of cooking.
9. Remove from the grill and let rest for 5 minutes before serving.

Unbelievably crispy on the outside yet juicy inside, these wings pack a flavorful punch. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or pile them high on a platter for a crowd-pleasing appetizer.

Grilled Peach Cobbler in Cast Iron

Think summer evenings just got a whole lot sweeter with this grilled peach cobbler. You’ll love how the smoky grill flavor pairs with the juicy peaches and buttery topping.

Ingredients

• Peaches – 4, sliced
• Sugar – 1 cup
• Flour – 1 cup
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup

Instructions

1. Preheat your grill to 350°F and place a 10-inch cast iron skillet inside to warm up.
2. In a bowl, mix the sliced peaches with ½ cup of sugar and set aside to macerate for 10 minutes.
3. In another bowl, whisk together the flour, remaining ½ cup of sugar, baking powder, and salt.
4. Stir in the melted butter and milk into the dry ingredients until just combined. Tip: Don’t overmix to keep the topping light.
5. Remove the skillet from the grill and pour the peach mixture into the bottom.
6. Drop spoonfuls of the batter over the peaches, spreading lightly. Tip: The batter will spread as it cooks, so don’t worry about covering every inch.
7. Cover the skillet with foil and grill for 20 minutes, then remove the foil and grill for another 10 minutes until the topping is golden. Tip: Keep an eye on it to prevent burning.
8. Let the cobbler sit for 5 minutes before serving to allow the juices to thicken slightly.

Juicy peaches and a crispy, golden topping make this cobbler a summer standout. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Summary

Here’s to elevating your grilling game with these 18 Smoky Pit Boss recipes! Whether you’re a seasoned grill master or just starting out, there’s something in this roundup to spark your next barbecue adventure. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest for your next cookout inspiration. Happy grilling!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.