25+ Must-Try Holiday Pit Boss Recipes to Elevate Your Feast

The holidays are the perfect time to gather around the table and enjoy delicious meals with family and friends.

If you’re looking to elevate your holiday cooking and impress your guests, there’s no better way than with a Pit Boss smoker.

The deep, smoky flavors infused by your smoker will transform your holiday dishes into mouthwatering masterpieces.

Whether you’re preparing tender meats, flavorful vegetables, or decadent sides, the versatility of a Pit Boss smoker offers endless possibilities to create unforgettable dishes.

In this blog article, we’ve compiled 25+ holiday Pit Boss recipes that will bring your festive feasts to a whole new level.

From smoked prime rib to savory stuffed bell peppers, these recipes will make your holiday gatherings truly special.

25+ Must-Try Holiday Pit Boss Recipes to Elevate Your Feast

With the help of your Pit Boss smoker, you can take your holiday meals from ordinary to extraordinary.

These 25+ recipes are designed to inspire your creativity in the kitchen, offering a variety of options that cater to different tastes and preferences.

Whether you’re smoking a turkey, preparing a show-stopping roast, or crafting unique side dishes, your Pit Boss will infuse each dish with delicious smoky flavor.

The holidays are about bringing people together, and there’s no better way to do that than by serving mouthwatering, smoky dishes that everyone will remember.

Get your smoker ready and enjoy making these unforgettable holiday meals with your loved ones.

Pit Boss Smoked Turkey Breast Recipes

This flavorful smoked turkey breast recipe is perfect for your holiday feast, offering tender, juicy meat with a smoky twist. Using a Pit Boss smoker ensures even cooking and the infusion of a rich, smoky flavor that complements the turkey’s natural taste. Whether you’re serving it as the main dish or slicing it for sandwiches, this recipe will impress your guests.

Ingredients:

• 1 whole turkey breast (6-8 lbs)
• 1/4 cup olive oil
• 1/4 cup melted butter
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/4 tsp cayenne pepper
• Wood pellets (applewood or hickory)

Instructions:

1. Preheat your Pit Boss smoker to 225°F using your preferred wood pellets.
2. In a small bowl, combine the olive oil, melted butter, garlic powder, onion powder, paprika, salt, pepper, thyme, and cayenne pepper.
3. Rub the seasoning mixture generously all over the turkey breast.
4. Place the turkey breast in the smoker, skin side up, and cook for about 4-5 hours, or until the internal temperature reaches 165°F.
5. Every hour, baste the turkey with the juices to keep it moist.
6. Once the turkey has reached the desired temperature, remove it from the smoker and let it rest for 15 minutes before slicing and serving.

This Pit Boss smoked turkey breast recipe will elevate your holiday gatherings with its deep, smoky flavor and tender meat. The low-and-slow smoking process ensures that every bite is packed with juiciness and flavor, making it a standout dish on your holiday table. Whether served with mashed potatoes, cranberry sauce, or stuffing, it’s sure to become a holiday favorite.

Pit Boss Holiday Ham Recipes

Holiday ham is a classic centerpiece, and when prepared on a Pit Boss smoker, it takes on a wonderfully smoky flavor that enhances its natural sweetness. This recipe features a brown sugar and Dijon mustard glaze that caramelizes beautifully, giving the ham a crispy, flavorful crust. It’s perfect for your holiday dinner and will leave your guests coming back for more.

Ingredients:

• 1 fully cooked bone-in ham (7-8 lbs)
• 1/4 cup Dijon mustard
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• Wood pellets (cherry wood or pecan)

Instructions:

1. Preheat your Pit Boss smoker to 250°F, using fruitwood pellets like cherry or apple for a mild, sweet smoke flavor.
2. In a medium saucepan, combine the Dijon mustard, brown sugar, honey, apple cider vinegar, cinnamon, cloves, and ginger. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens, about 5-7 minutes.
3. Place the ham in the smoker and cook for about 3-4 hours, or until it reaches an internal temperature of 140°F.
4. During the last 45 minutes of cooking, brush the glaze generously over the ham every 15 minutes, allowing it to caramelize and form a flavorful crust.
5. Remove the ham from the smoker and let it rest for 10-15 minutes before slicing and serving.

This Pit Boss smoked holiday ham recipe offers the perfect balance of savory and sweet flavors, thanks to the caramelized glaze. The smoky notes from the Pit Boss smoker further enhance the dish, making it an unforgettable centerpiece for any holiday meal. Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a complete festive dinner.

Pit Boss Christmas Prime Rib Recipes

Prime rib is the ultimate holiday indulgence, and smoking it on a Pit Boss smoker guarantees a juicy, tender roast with a smoky crust that will impress your guests. This recipe combines simple ingredients like garlic, rosemary, and thyme, creating a classic and delicious seasoning that complements the rich flavors of the beef.

Ingredients:

• 1 bone-in prime rib (5-7 lbs)
• 2 tbsp olive oil
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh thyme, chopped
• 1 tbsp garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• Wood pellets (mesquite or oak)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using mesquite or oak pellets for a robust, smoky flavor.
2. Rub the prime rib with olive oil, then season generously with rosemary, thyme, garlic, salt, pepper, and onion powder.
3. Place the prime rib in the smoker, fat side up, and smoke for 4-5 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
4. For a crispy crust, increase the smoker temperature to 400°F during the last 30 minutes of cooking.
5. Once the prime rib reaches the desired temperature, remove it from the smoker and let it rest for 15-20 minutes before slicing.

This Pit Boss smoked Christmas prime rib is the epitome of holiday luxury, with tender, juicy meat and a perfectly crispy, flavorful crust. The rosemary, thyme, and garlic seasoning infuses the beef with delicious, aromatic flavors, making it a crowd-pleaser for your festive meals. Serve it alongside roasted potatoes, green beans, or a creamy horseradish sauce for a holiday feast that’s sure to be memorable.

Pit Boss Smoked Beef Brisket Recipes

A smoked beef brisket is a holiday classic that delivers incredible flavor, and when cooked on a Pit Boss smoker, it’s tender, juicy, and infused with a deep smoky richness. This recipe uses a dry rub made from brown sugar, paprika, and spices, which enhances the beef’s natural taste while forming a beautiful bark. This smoky brisket will be the star of any holiday table.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup olive oil
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp ground black pepper
• 1 tsp cumin
• 1 tsp salt
• Wood pellets (hickory or oak)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using hickory or oak pellets for a rich, smoky flavor.
2. Coat the brisket with a thin layer of olive oil, then rub it with yellow mustard. This helps the dry rub adhere better.
3. Mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, cumin, and salt. Generously apply the rub to all sides of the brisket.
4. Place the brisket in the smoker, fat side up, and smoke for about 10-12 hours, or until the internal temperature reaches 195°F for a perfect, tender brisket.
5. Once the brisket is done, remove it from the smoker and let it rest for 30 minutes before slicing against the grain.

This Pit Boss smoked beef brisket recipe is the ideal choice for a holiday gathering. The slow smoking process ensures the beef is melt-in-your-mouth tender, while the dry rub creates a flavorful bark that adds depth to every bite. Whether you serve it with mashed potatoes, coleslaw, or your favorite barbecue sides, this brisket will be a crowd favorite at your holiday feast.

Pit Boss Smoked Whole Chicken Recipes

A whole smoked chicken on the Pit Boss smoker brings out incredible flavors with its tender, juicy meat and crispy, golden skin. Infused with a seasoning blend of herbs and spices, this chicken is a flavorful and easy addition to any holiday meal. The smoke from your Pit Boss smoker gives it a savory depth that’s hard to beat.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon (halved)
• 1 bunch fresh rosemary
• Wood pellets (applewood or cherry)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using applewood or cherry pellets for a mild and fruity smoke flavor.
2. Pat the chicken dry with paper towels, then rub the chicken with olive oil and season generously with garlic powder, onion powder, paprika, thyme, salt, and pepper.
3. Stuff the cavity of the chicken with the halved lemon and fresh rosemary.
4. Place the chicken in the smoker, breast side up, and cook for about 4-5 hours, or until the internal temperature reaches 165°F.
5. For extra crispy skin, increase the temperature to 375°F during the last 15-20 minutes of smoking.
6. Let the chicken rest for 10 minutes before carving and serving.

Smoked whole chicken made on your Pit Boss smoker offers an unbeatable combination of juicy meat, crispy skin, and smoky flavor. The herb and citrus stuffing adds freshness and depth, making it a delicious addition to your holiday spread. Pair it with a side of roasted vegetables, mashed potatoes, or a fresh salad for a full, satisfying meal that will impress your guests.

Pit Boss Smoked Salmon Recipes

Smoked salmon is a delicious and elegant dish that works wonderfully for holiday brunches or dinner. This Pit Boss smoked salmon recipe infuses the fish with a delicate smoky flavor, enhanced by a simple yet flavorful seasoning. The result is moist, flaky salmon with a perfect balance of smoky, savory, and slightly sweet tastes.

Ingredients:

• 2 salmon fillets (about 1.5 lbs each)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill
• Wood pellets (alder or applewood)

Instructions:

1. Preheat your Pit Boss smoker to 180°F, using alder or applewood pellets for a mild, sweet smoke.
2. Pat the salmon fillets dry with paper towels. Brush both sides of the salmon with olive oil.
3. In a small bowl, combine the brown sugar, garlic powder, smoked paprika, salt, pepper, and dried dill.
4. Sprinkle the seasoning mixture evenly over the salmon fillets.
5. Place the salmon on the smoker grates and smoke for about 2-3 hours, or until the internal temperature of the salmon reaches 145°F.
6. Remove the salmon from the smoker and let it rest for 5-10 minutes before serving.

This Pit Boss smoked salmon recipe is an excellent way to bring smoky elegance to your holiday meals. The delicate smoking process enhances the salmon’s natural flavors, while the seasoning adds a wonderful depth of flavor. Whether served as an appetizer, part of a seafood platter, or as the main course, this smoked salmon will impress your guests with its delicious, melt-in-your-mouth texture and smoky richness.

Pit Boss Smoked Lamb Chop Recipes

Smoked lamb chops are a flavorful and elegant addition to any holiday table. When cooked on a Pit Boss smoker, the lamb becomes incredibly tender while absorbing a rich smoky flavor. Paired with a zesty garlic and rosemary rub, these lamb chops make for a show-stopping dish that will impress your guests at your next holiday celebration.

Ingredients:

• 8 lamb chops (1.5 inches thick)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp dried rosemary
• 1 tbsp lemon zest
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• Wood pellets (cherry or oak)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using cherry or oak pellets for a robust, smoky flavor.
2. In a small bowl, combine olive oil, garlic powder, rosemary, lemon zest, cumin, salt, and black pepper.
3. Rub the mixture evenly over the lamb chops, ensuring all sides are coated.
4. Place the lamb chops on the smoker grates and smoke for about 1.5-2 hours, or until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
5. For a crispy exterior, increase the smoker temperature to 400°F for the last 10 minutes of cooking.
6. Once done, remove the lamb chops from the smoker and let them rest for 5-10 minutes before serving.

These Pit Boss smoked lamb chops are a perfect holiday dish, offering a savory blend of smoky flavors with the freshness of garlic, rosemary, and lemon. The slow smoking process ensures the lamb is juicy and tender, while the high-heat finishing gives it a satisfying, crispy crust. Serve with roasted vegetables or a rich, herby couscous for a memorable holiday meal that will have your guests raving.

Pit Boss Smoked Stuffed Pork Loin Recipes

A smoked stuffed pork loin is a hearty, flavorful holiday dish that looks as impressive as it tastes. Stuffed with a savory mixture of spinach, cheese, and garlic, this recipe takes full advantage of the Pit Boss smoker’s ability to infuse meat with incredible depth of flavor. The result is a succulent pork loin with a golden, crisp exterior and a tender, flavorful interior.

Ingredients:

• 1 pork loin (4-5 lbs)
• 2 tbsp olive oil
• 1 cup spinach (fresh or frozen)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• Wood pellets (applewood or cherry)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using applewood or cherry pellets for a mild, sweet smoke.
2. Slice the pork loin lengthwise, being careful not to cut all the way through, and open it like a book. Flatten the pork loin with a meat mallet.
3. In a pan, sauté the spinach and garlic in olive oil until wilted, then remove from heat. Mix the cooked spinach with mozzarella, cream cheese, thyme, salt, and pepper.
4. Spread the stuffing mixture evenly over the pork loin, then roll the loin tightly and secure with kitchen twine.
5. Rub the outside of the pork loin with paprika and a little more salt and pepper.
6. Place the stuffed pork loin on the smoker and cook for about 3-4 hours, or until the internal temperature reaches 145°F.
7. Let the pork loin rest for 10 minutes before slicing.

This Pit Boss smoked stuffed pork loin recipe is a fantastic holiday centerpiece, offering juicy, tender meat with a flavorful stuffing. The spinach and cheese mixture adds a creamy contrast to the smoky pork, while the low and slow smoking process ensures maximum flavor. Serve with mashed potatoes or a tangy apple sauce for a festive and impressive dish that will steal the show at your holiday meal.

Pit Boss Smoked Garlic Bread Recipes

Smoked garlic bread adds a smoky, buttery twist to the classic holiday side dish. By smoking the bread on your Pit Boss, the garlic butter soaks into the bread, creating a crispy exterior and a soft, flavorful interior. This recipe is perfect for serving alongside meats or pasta, and it’s sure to be a hit at your next holiday gathering.

Ingredients:

• 1 loaf French bread or baguette
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wood pellets (mesquite or hickory)

Instructions:

1. Preheat your Pit Boss smoker to 350°F, using mesquite or hickory pellets for a bold, smoky flavor.
2. Slice the loaf of bread in half lengthwise.
3. In a small bowl, combine the softened butter, minced garlic, Parmesan cheese, parsley, salt, and pepper.
4. Spread the garlic butter mixture evenly on the cut sides of the bread.
5. Place the bread on the smoker grates, cut side up, and smoke for about 20-25 minutes, or until the edges are golden and crispy.
6. Remove from the smoker, slice, and serve immediately.

This Pit Boss smoked garlic bread is the perfect side dish to elevate your holiday meal. The smoky, garlic-infused butter enhances the bread’s flavor, making each bite a satisfying experience. Whether served with roasted meats, pasta, or as an appetizer, this smoked garlic bread will quickly become a family favorite and a must-have for your next holiday feast.

Pit Boss Smoked Prime Rib Recipes

Smoked prime rib is the ultimate holiday dish, offering a juicy, flavorful cut of beef that’s infused with rich smoky aromas. When cooked on a Pit Boss smoker, this prime rib becomes incredibly tender with a perfect smoky crust. With just a simple seasoning and slow cooking, this recipe is sure to impress your guests at any holiday gathering.

Ingredients:

• 1 prime rib roast (5-7 lbs)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• Wood pellets (hickory or oak)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using hickory or oak pellets for a rich, smoky flavor.
2. Rub the prime rib roast with olive oil, then season generously with garlic powder, rosemary, thyme, salt, pepper, and onion powder.
3. Place the prime rib on the smoker grates, fat side up. Smoke for 3-4 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
4. Once the prime rib reaches your desired temperature, remove it from the smoker and let it rest for 20 minutes before slicing.
5. For a crispy crust, increase the smoker temperature to 400°F for the last 15-20 minutes of cooking.

Smoked prime rib on your Pit Boss is a showstopper that will elevate any holiday meal. The slow smoking process infuses the beef with deep, smoky flavor, while the seasoning creates a savory crust that locks in juiciness. Whether served with roasted vegetables, mashed potatoes, or a rich au jus, this prime rib is a festive centerpiece that will make your holiday feast unforgettable.

Pit Boss Smoked Ham Recipes

Smoked ham is a traditional holiday favorite that is made even better with the rich, deep flavor from a Pit Boss smoker. This recipe uses a simple glaze of brown sugar, honey, and mustard to create a sweet and tangy exterior that contrasts beautifully with the savory, tender ham. It’s a perfect dish for Christmas, Easter, or any holiday celebration.

Ingredients:

• 1 fully cooked bone-in ham (8-10 lbs)
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• Wood pellets (applewood or cherry)

Instructions:

1. Preheat your Pit Boss smoker to 250°F, using applewood or cherry pellets for a mild, sweet smoke flavor.
2. In a small saucepan, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Heat over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens.
3. Place the ham on the smoker grates and brush with the glaze. Smoke for 3-4 hours, basting the ham with the glaze every 30 minutes until the internal temperature reaches 140°F.
4. During the last 30 minutes, brush the ham with additional glaze to create a sticky, caramelized coating.
5. Remove the ham from the smoker and let it rest for 10-15 minutes before slicing.

This Pit Boss smoked ham recipe is a perfect balance of smoky, sweet, and tangy flavors, making it a centerpiece that will be the highlight of any holiday meal. The slow smoking process infuses the ham with a rich depth of flavor, while the glaze adds a beautiful caramelized finish. Pair it with sides like roasted potatoes or green beans for a memorable and festive meal.

Pit Boss Smoked Turkey Recipes

A smoked turkey is a perfect way to serve a holiday bird with a unique, smoky twist. The Pit Boss smoker infuses the turkey with a rich, savory flavor, while keeping it tender and juicy. Whether you’re preparing it for Thanksgiving, Christmas, or another festive occasion, this smoked turkey recipe will be a crowd-pleaser.

Ingredients:

• 1 whole turkey (12-14 lbs)
• 1/4 cup olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme
• 1 lemon (halved)
• 1 onion (quartered)
• 1 bunch fresh rosemary
• Wood pellets (applewood or pecan)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using applewood or pecan pellets for a subtle smoky flavor.
2. Pat the turkey dry with paper towels. Rub the turkey inside and out with olive oil, then season generously with garlic powder, onion powder, smoked paprika, salt, pepper, and thyme.
3. Stuff the cavity of the turkey with the halved lemon, onion, and fresh rosemary.
4. Place the turkey breast side up on the smoker grates. Smoke for 6-8 hours, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs.
5. During the last hour of smoking, you can baste the turkey with melted butter or olive oil to enhance the crispy skin.
6. Remove the turkey from the smoker and let it rest for 20-30 minutes before carving.

This Pit Boss smoked turkey recipe brings out the best in a holiday bird, offering smoky flavors that complement the natural richness of the turkey. The combination of fresh herbs and citrus adds freshness and depth, while the slow-smoking process ensures a tender, juicy turkey. Whether served as the main dish at a Thanksgiving feast or a holiday gathering, this smoked turkey will leave everyone at the table asking for seconds.

Pit Boss Smoked Beef Tenderloin Recipes

Smoked beef tenderloin is an elegant, flavorful dish perfect for special occasions. When cooked on a Pit Boss smoker, the beef becomes tender and infused with smoky goodness, while the exterior forms a delicious crust. This recipe is simple but delivers maximum flavor, making it an ideal centerpiece for any holiday dinner or celebration.

Ingredients:

• 1 whole beef tenderloin (4-5 lbs)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp garlic powder
• 1 tbsp dried rosemary
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• Wood pellets (hickory or oak)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using hickory or oak pellets for a rich, savory smoke.
2. Rub the beef tenderloin with olive oil and Dijon mustard. In a small bowl, mix garlic powder, rosemary, salt, pepper, and onion powder. Rub this spice mixture evenly over the entire tenderloin.
3. Place the beef tenderloin on the smoker grates and smoke for 2-3 hours, or until the internal temperature reaches 130°F for medium-rare, 140°F for medium.
4. For a crispier exterior, increase the smoker temperature to 400°F for the final 10-15 minutes of cooking.
5. Let the beef tenderloin rest for 10 minutes before slicing and serving.

Smoked beef tenderloin is a show-stopping dish that will leave your guests impressed. The slow smoking process enhances the beef’s natural flavors, while the seasoning creates a perfectly seasoned crust. Whether paired with mashed potatoes, a rich red wine sauce, or a fresh salad, this tenderloin will be a hit at your next holiday gathering.

Pit Boss Smoked Stuffed Bell Peppers Recipes

Stuffed bell peppers are a versatile and flavorful dish, and when cooked on a Pit Boss smoker, they take on an extra layer of smokiness. This recipe features a savory filling of ground beef, rice, and spices, all encased in a vibrant bell pepper. These smoky stuffed peppers are a delicious and satisfying side dish or main course for your next holiday meal.

Ingredients:

• 6 large bell peppers (any color)
• 1 lb ground beef
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Wood pellets (mesquite or applewood)

Instructions:

1. Preheat your Pit Boss smoker to 250°F, using mesquite or applewood pellets for a bold or sweet smoky flavor.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, cook the ground beef with the onion and garlic until browned. Add the diced tomatoes, cooked rice, cumin, paprika, salt, and pepper. Stir until well combined and heated through.
4. Stuff the bell peppers with the beef and rice mixture, packing them tightly.
5. Place the stuffed peppers in a pan or directly on the smoker grates. Smoke for 1.5 to 2 hours, or until the peppers are tender and the filling reaches an internal temperature of 165°F.
6. In the last 10 minutes of cooking, top each stuffed pepper with shredded cheddar cheese and allow it to melt.

These Pit Boss smoked stuffed bell peppers are a great way to combine savory flavors with a smoky twist. The tender bell peppers complement the hearty beef and rice filling, making them a perfect holiday side dish or main course. Whether paired with a salad or served alongside meats like smoked turkey or prime rib, these stuffed peppers will add vibrant color and delicious flavor to your holiday spread.

Pit Boss Smoked Sweet Potatoes Recipes

Smoked sweet potatoes are an easy yet impressive side dish that adds a rich, smoky flavor to your holiday spread. The natural sweetness of the potatoes is enhanced by the slow smoking process, creating a delicious contrast with savory meats. This recipe is simple to prepare and provides a flavorful, healthy option for your next festive meal.

Ingredients:

• 4 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wood pellets (applewood or pecan)

Instructions:

1. Preheat your Pit Boss smoker to 225°F, using applewood or pecan pellets for a mild, sweet smoke flavor.
2. Wash and peel the sweet potatoes, then cut them into 1-inch thick rounds or halves, depending on your preference.
3. Drizzle the sweet potatoes with olive oil and sprinkle with cinnamon, paprika, salt, and pepper. Toss to coat evenly.
4. Place the sweet potatoes on the smoker grates in a single layer. Smoke for 1.5 to 2 hours, or until the sweet potatoes are fork-tender and have absorbed the smoky flavor.
5. Serve immediately, optionally drizzling with a little honey or maple syrup for added sweetness.

Smoked sweet potatoes are a simple yet flavorful addition to any holiday meal. The smokiness from the Pit Boss smoker complements the sweet, natural flavor of the potatoes, creating a balanced and savory dish. They’re a perfect side dish to pair with smoked meats, such as turkey or ham, or can even be served as a standalone vegetarian option. Add a touch of sweetness or garnish with fresh herbs for a delicious, healthy addition to your holiday feast.

Note: More recipes are coming soon!