Are you ready to elevate your outdoor cooking game? The Pit Boss vertical smoker is your ultimate tool for achieving tender, flavorful meats and mouthwatering vegetables with that perfect smoky aroma.
Whether you’re a seasoned pitmaster or a novice griller, the versatility and convenience of this smoker make it an ideal choice for anyone looking to explore the world of smoked cuisine.
In this article, we’ll dive into 30+ delectable Pit Boss vertical smoker recipes that cater to every taste and occasion, from savory meats to delightful sides and even desserts!
Discover how to transform your backyard into a culinary paradise and impress your family and friends with dishes that burst with flavor.
Let’s fire up the smoker and get started on this delicious journey!
30+ Delicious Pit Boss Vertical Smoker Recipes You’ll Love
With over 30+ Pit Boss vertical smoker recipes at your fingertips, you’re well-equipped to impress your guests and satisfy your cravings for smoky, flavorful dishes.
From perfectly smoked brisket to vibrant vegetables and even decadent desserts, the possibilities are endless when it comes to creating culinary masterpieces in your vertical smoker.
Don’t be afraid to experiment with different wood chips, marinades, and rubs to discover your unique flavor profiles. Remember, practice makes perfect, so don’t hesitate to return to your favorite recipes or explore new ones.
Happy smoking, and may your cooking adventures be filled with delicious moments that bring family and friends together around the table!
Smoked Brisket
Smoked brisket is a classic dish that showcases the rich, smoky flavor that can only come from a quality vertical smoker. This recipe allows the meat to develop a beautiful bark while remaining juicy and tender inside. Perfect for gatherings or a special family meal, smoked brisket is sure to impress your guests with its mouthwatering flavor and enticing aroma.
Ingredients
- 1 whole brisket (10-12 pounds)
- 2 tablespoons olive oil
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper (optional, for heat)
- 1 cup beef broth (for injection)
- Wood chips (hickory or oak recommended)
Instructions
- Preparation: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Mix olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper to create a dry rub.
- Rub: Apply the dry rub generously over the entire brisket. Wrap it in plastic wrap and refrigerate for at least 12 hours or overnight.
- Injection: Before smoking, inject the brisket with beef broth using a meat injector to enhance moisture and flavor.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 225°F (107°C). Add wood chips to the smoker box or directly onto the heat source.
- Smoking: Place the brisket on the middle rack of the smoker. Smoke for about 1.5 hours per pound or until the internal temperature reaches 195°F (90°C) for sliceable brisket or 203°F (95°C) for pull-apart tenderness.
- Resting: Once cooked, remove the brisket and wrap it in butcher paper or aluminum foil. Let it rest for at least 30-60 minutes before slicing.
The smoked brisket is an epitome of barbecue perfection. As you slice into the beautifully cooked meat, you’ll notice the tender texture and the deep, smoky flavor that permeates every bite. Whether served on a platter with sides or nestled in a sandwich, this brisket will be the star of any barbecue gathering. Pair it with homemade barbecue sauce and coleslaw for a complete experience that will leave everyone asking for seconds!
BBQ Pulled Pork
BBQ pulled pork is a crowd-pleaser that offers an incredible balance of flavors and textures. The slow smoking process transforms a simple pork shoulder into a tender, flavorful dish that can be enjoyed on its own or as a filling for sandwiches. This recipe will guide you through making delicious pulled pork that will have everyone raving about your smoking skills.
Ingredients
- 1 pork shoulder (8-10 pounds)
- 1/4 cup mustard (yellow or Dijon)
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons ground cumin
- 2 tablespoons black pepper
- 2 tablespoons kosher salt
- Wood chips (apple or cherry recommended)
Instructions
- Preparation: Trim any excessive fat from the pork shoulder. Mix mustard and apple cider vinegar, and rub this mixture over the meat. This will help the dry rub stick and add moisture.
- Dry Rub: Combine brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, and kosher salt in a bowl. Apply the dry rub generously to the pork shoulder, covering all sides.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 225°F (107°C). Add wood chips for a fruity, smoky flavor.
- Smoking: Place the pork shoulder on the smoker grate. Smoke for approximately 1.5 hours per pound or until the internal temperature reaches 205°F (96°C), ensuring it is fork-tender.
- Pulling: Remove the pork from the smoker and let it rest for 30 minutes. Then, use two forks or meat claws to shred the pork into bite-sized pieces.
- Serving: Serve the pulled pork on hamburger buns with coleslaw and your favorite BBQ sauce, or enjoy it on its own as a main dish.
This BBQ pulled pork recipe is an excellent addition to any smoker’s repertoire. The long smoking process breaks down the tough fibers in the meat, resulting in tender, flavorful shreds. Whether enjoyed on a bun or served alongside baked beans and cornbread, this dish is perfect for casual gatherings or festive celebrations. With each bite, you’ll appreciate the layers of flavor developed through the smoking process, making it a standout dish that will have guests coming back for more!
Smoked Salmon
Smoked salmon is a delicacy that showcases the finesse of smoking fish, allowing the natural flavors to shine through. This recipe highlights a simple yet effective method for achieving perfectly smoked salmon with a beautiful color and rich, smoky flavor. Ideal for brunch, appetizers, or a gourmet addition to your charcuterie board, smoked salmon is a treat that is sure to impress.
Ingredients
- 2 pounds salmon fillet (skin-on)
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black pepper
- 2 tablespoons dill (fresh or dried)
- Lemon slices (for garnish)
- Wood chips (alder or cedar recommended)
Instructions
- Cure the Salmon: In a bowl, mix kosher salt, brown sugar, black pepper, and dill. Place the salmon fillet in a baking dish and cover it completely with the curing mixture. Cover with plastic wrap and refrigerate for 12-24 hours, depending on the thickness of the fillet.
- Rinse and Dry: After curing, rinse the salmon under cold water to remove the salt mixture. Pat the fillet dry with paper towels. Let it air-dry on a wire rack for about 1 hour to develop a pellicle (a tacky surface that helps the smoke adhere).
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 175°F (79°C). Add wood chips for a subtle, sweet flavor.
- Smoking: Place the salmon on the smoker rack and smoke for 2-3 hours, or until it reaches an internal temperature of 140°F (60°C). The fish should be firm and opaque.
- Serving: Once smoked, allow the salmon to cool. Serve with lemon slices, capers, and red onion for a delightful brunch or appetizer spread.
Smoked salmon is a luxurious dish that not only tantalizes the taste buds but also elevates any meal. Its vibrant color and rich flavor profile make it an exquisite choice for entertaining guests or enjoying a quiet weekend brunch. The combination of the curing process and the slow smoking ensures that the salmon is packed with flavor, while the delicate texture is a true delight. With this recipe, you’ll be able to impress your friends and family, showcasing the incredible results achievable with your Pit Boss vertical smoker!
Smoked Chicken Wings
Smoked chicken wings are a game-day favorite that brings a delightful twist to the classic appetizer. The smoking process infuses the wings with rich flavors while achieving a crispy skin that is hard to resist. This recipe combines a savory dry rub and a finishing glaze to create wings that are bursting with flavor, making them perfect for parties or family gatherings.
Ingredients
- 3 pounds chicken wings
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup BBQ sauce (for glazing)
- Wood chips (hickory or apple recommended)
Instructions
- Preparation: Rinse the chicken wings and pat them dry with paper towels. In a large bowl, toss the wings with olive oil to coat.
- Dry Rub: In a separate bowl, mix paprika, garlic powder, onion powder, brown sugar, cayenne pepper, black pepper, and salt. Sprinkle the dry rub generously over the wings, ensuring they are well-coated.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 250°F (121°C). Add wood chips to the smoker box or directly onto the heat source.
- Smoking: Arrange the wings on the smoker racks in a single layer. Smoke for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- Glazing: In the last 15-20 minutes of smoking, brush the wings with BBQ sauce, allowing it to caramelize and create a delicious glaze.
- Serving: Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy with your favorite dipping sauce, such as ranch or blue cheese dressing.
These smoked chicken wings are an irresistible addition to any gathering, providing a perfect balance of smoky flavor and crispy texture. Whether enjoyed as a snack during the big game or as a part of a barbecue feast, they are sure to please both family and friends. The smoky aroma that fills the air while they cook only adds to the anticipation, making every bite worth the wait. With the added glaze, these wings elevate the flavor profile even further, ensuring that they’ll be a hit at any occasion!
Smoked Stuffed Peppers
Smoked stuffed peppers offer a delightful combination of flavors and textures, making them a fantastic main dish or side. The smokiness enhances the filling, which can be customized with various ingredients to suit your taste. This recipe utilizes a savory meat and rice mixture, topped with cheese, to create a satisfying and delicious meal that is both colorful and nutritious.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- Wood chips (mesquite or cherry recommended)
Instructions
- Preparation: Preheat your Pit Boss vertical smoker to 225°F (107°C). While the smoker heats, prepare the peppers by slicing the tops off and removing the seeds and membranes.
- Filling: In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant. Add the ground meat, cooking until browned. Drain any excess fat. Stir in the cooked rice, diced tomatoes, chili powder, cumin, salt, and black pepper. Mix well and remove from heat.
- Stuffing: Spoon the meat and rice mixture into each prepared bell pepper, packing it tightly. Top each stuffed pepper with shredded cheese.
- Smoking: Place the stuffed peppers upright on the smoker rack. Smoke for 2-3 hours or until the peppers are tender and the cheese is melted and bubbly.
- Serving: Carefully remove the peppers from the smoker and allow them to cool slightly before serving. Garnish with fresh herbs like cilantro or parsley if desired.
These smoked stuffed peppers are not only visually appealing but also packed with flavor and nutrition. The combination of tender, smoky peppers filled with a savory meat and rice mixture makes for a satisfying meal that can be enjoyed any night of the week. The flexibility of the recipe allows you to get creative with the filling, whether you prefer a vegetarian option or want to add your favorite spices. They’re perfect for meal prep, allowing you to enjoy a hearty, flavorful dish throughout the week!
Smoked Sausages
Smoked sausages are a simple yet flavorful dish that can be enjoyed as a snack, part of a meal, or at barbecues. Smoking sausages enhances their natural flavors while providing a delightful smokiness that is irresistible. This recipe is versatile, allowing you to use your favorite sausages, whether homemade or store-bought, and is perfect for any occasion.
Ingredients
- 4-6 sausages (bratwurst, Italian, or your choice)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- Wood chips (apple or hickory recommended)
Instructions
- Preparation: Preheat your Pit Boss vertical smoker to 225°F (107°C). If using fresh sausages, pierce them a few times with a fork to prevent bursting during cooking.
- Seasoning: In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt. Rub the mixture over the sausages to enhance their flavor.
- Smoking: Place the sausages directly on the smoker racks. Smoke for 2-3 hours, or until they reach an internal temperature of 160°F (71°C).
- Serving: Remove the sausages from the smoker and let them rest for a few minutes. Serve them with your favorite mustard, sauerkraut, or as part of a sausage platter.
Smoked sausages are a delightful dish that brings the classic flavors of barbecue to any table. The smoky aroma and perfectly cooked texture make them a favorite among friends and family. Their versatility allows them to be served in various ways, whether in a bun, sliced on a charcuterie board, or paired with grilled vegetables. This simple yet effective recipe showcases the ease of using a Pit Boss vertical smoker while delivering exceptional results that will have everyone coming back for more. Enjoy these sausages at your next gathering, and watch them disappear in no time!
Smoked Pork Tenderloin
Smoked pork tenderloin is a succulent and flavorful dish that showcases the wonderful balance of spices and smoke. The tenderloin is a lean cut of meat, making it perfect for smoking, as the low and slow cooking method ensures it remains juicy and flavorful. This recipe is simple yet yields impressive results, making it ideal for family dinners or special occasions.
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood chips (apple or cherry recommended)
Instructions
- Preparation: Rinse the pork tenderloin and pat it dry with paper towels. Trim any excess fat or silverskin for a better smoking experience.
- Marinade: In a small bowl, mix olive oil, brown sugar, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub this mixture generously over the pork tenderloin, ensuring it’s evenly coated. Allow it to marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 225°F (107°C). Add wood chips to the smoker box or directly onto the heat source.
- Smoking: Place the marinated pork tenderloin on the smoker racks. Smoke for about 2-3 hours, or until the internal temperature reaches 145°F (63°C).
- Resting: Once done, remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite.
- Serving: Slice the pork tenderloin into medallions and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Smoked pork tenderloin is an excellent choice for those looking to impress guests without spending hours in the kitchen. The sweet and smoky flavors combined with the tenderness of the meat make it a standout dish at any meal. It pairs beautifully with a variety of sides and sauces, allowing you to customize your dining experience. This recipe not only highlights the ease of smoking meat but also showcases the tender and juicy results that can be achieved with minimal effort. Enjoy this delectable dish at your next gathering and watch everyone savor every bite!
Smoked Brisket
Smoked brisket is the king of barbecue, known for its rich flavor and melt-in-your-mouth tenderness. This recipe captures the essence of classic BBQ brisket by combining a flavorful rub with a long smoking process, allowing the meat to absorb the smoky goodness. While it takes time, the results are well worth the effort, making it a showstopper for any barbecue or special occasion.
Ingredients
- 5-6 pounds beef brisket
- 2 tablespoons yellow mustard
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- Wood chips (hickory or mesquite recommended)
Instructions
- Preparation: Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side to keep the meat moist during cooking.
- Rub: Coat the brisket with yellow mustard. In a bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub this mixture all over the brisket, ensuring it’s evenly covered. Let it sit at room temperature for 30-60 minutes.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 225°F (107°C). Add wood chips to the smoker box or directly onto the heat source.
- Smoking: Place the brisket fat side up on the smoker rack. Smoke for 6-10 hours, depending on the size, until the internal temperature reaches 195°F (91°C) to 205°F (96°C) for optimal tenderness.
- Resting: Once smoked, wrap the brisket in butcher paper or aluminum foil and let it rest for at least 30 minutes before slicing. This helps retain moisture.
- Serving: Slice the brisket against the grain and serve with your favorite barbecue sauces and sides, such as coleslaw and baked beans.
Smoked brisket is a labor of love that rewards patience with incredible flavor and tenderness. Its rich, smoky taste is a centerpiece for any barbecue feast, drawing everyone to the table. With a few simple ingredients, you can create a memorable dish that will have your guests raving long after the meal is over. The versatility of smoked brisket allows it to shine in sandwiches, tacos, or simply served on its own, making it a staple for barbecue lovers. Dive into this classic recipe and enjoy the accolades that come with serving a perfectly smoked brisket!
Smoked Vegetable Medley
Smoked vegetable medley is a colorful and healthy dish that showcases the natural flavors of seasonal vegetables enhanced by the smoking process. This recipe allows for versatility, as you can mix and match your favorite veggies while enjoying the delicious smoky flavor. It’s a perfect side dish for any grilled or smoked meat, making your meal complete and satisfying.
Ingredients
- 2 cups bell peppers (any color), sliced
- 2 cups zucchini, sliced into rounds
- 2 cups yellow squash, sliced into rounds
- 1 cup red onion, sliced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood chips (apple or cherry recommended)
Instructions
- Preparation: Preheat your Pit Boss vertical smoker to 225°F (107°C). In a large bowl, combine sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
- Seasoning: Drizzle the olive oil over the vegetables. Sprinkle garlic powder, Italian seasoning, salt, and black pepper, then toss until the veggies are evenly coated.
- Smoking: Place the seasoned vegetables in a grill basket or directly on the smoker racks. Smoke for about 1-1.5 hours or until the vegetables are tender and infused with smoke flavor.
- Serving: Remove the vegetable medley from the smoker and let it cool slightly. Serve warm as a side dish or toss with pasta for a delicious main course.
This smoked vegetable medley is a delightful way to enjoy a variety of vegetables while adding a smoky twist to their natural flavors. Perfect for barbecues or as a healthy side dish for any meal, it’s an easy and versatile recipe that can accommodate whatever seasonal produce you have on hand. The vibrant colors and textures make it a feast for the eyes, while the smoky aroma and taste will have everyone reaching for seconds. Incorporating this medley into your barbecue repertoire not only enhances your meals but also promotes healthy eating without sacrificing flavor. Enjoy the wonderful combination of smokiness and freshness with this simple yet satisfying dish!
Smoked Chicken Thighs
Smoked chicken thighs are a fantastic choice for barbecue lovers seeking a flavorful and juicy dish. Thighs are inherently more forgiving than breasts due to their higher fat content, resulting in tender and succulent meat even after extended cooking times. This recipe features a savory rub that complements the smoky flavor perfectly, making it a go-to option for weeknight dinners or outdoor gatherings.
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood chips (hickory or apple recommended)
Instructions
- Preparation: Pat the chicken thighs dry with paper towels to ensure crispy skin. Trim any excess fat if necessary.
- Rub: In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Rub this mixture generously over each chicken thigh, ensuring even coverage.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 250°F (121°C). Add wood chips to the smoker box or directly onto the heat source.
- Smoking: Place the chicken thighs on the smoker racks, skin side up. Smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- Crisping Skin: For crispy skin, you can briefly transfer the thighs to a hot grill or broiler after smoking, cooking for an additional 2-3 minutes on each side.
- Serving: Allow the chicken thighs to rest for 5-10 minutes before serving. Pair with your favorite sides, like coleslaw or cornbread.
Smoked chicken thighs are a crowd-pleaser that combines rich flavors with tender meat, making them an excellent choice for any gathering. The smoky essence, enhanced by the savory rub, will have everyone coming back for more. This dish highlights the joy of outdoor cooking and showcases the versatility of chicken thighs, which can easily be adapted with different marinades or spices based on your preferences. Serve them as part of a barbecue feast or as a comforting weeknight meal; either way, these smoked chicken thighs are sure to impress!
Smoked Sausage Links
Smoked sausage links are a delicious and straightforward option for anyone looking to enjoy the benefits of their Pit Boss vertical smoker. This recipe emphasizes the simplicity of smoking pre-made sausages while allowing them to absorb a wonderful smoky flavor. Perfect for gatherings, they can be served as appetizers, in sandwiches, or as part of a hearty meal.
Ingredients
- 2 pounds of your favorite sausage links (Italian, bratwurst, or smoked sausage)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- Wood chips (hickory or cherry recommended)
Instructions
- Preparation: Preheat your Pit Boss vertical smoker to 225°F (107°C).
- Seasoning: In a bowl, mix olive oil, garlic powder, onion powder, paprika, and black pepper. Toss the sausage links in the seasoning mixture to ensure they are evenly coated.
- Smoking: Place the seasoned sausages directly on the smoker racks. Smoke for about 1.5-2 hours, or until the sausages reach an internal temperature of 160°F (71°C).
- Grilling Option: For a crispy exterior, consider finishing the sausages on a hot grill for an additional 3-5 minutes after smoking.
- Serving: Serve the smoked sausages with mustard, sauerkraut, and grilled peppers or onions for a flavorful meal.
Smoked sausage links are an effortless yet satisfying dish that brings the essence of barbecue into your kitchen. Their smoky flavor and juicy texture make them a favorite among family and friends. With minimal preparation and cook time, these sausages can be a quick solution for busy weeknights or an exciting addition to your weekend gatherings. Whether served as finger food or in a bun, they are sure to be a hit at any event. Experiment with different types of sausages to discover new flavor combinations, and enjoy the delicious results of your Pit Boss smoker!
Smoked Whole Cauliflower
Smoked whole cauliflower is a unique and healthy addition to any barbecue spread, offering a beautiful presentation and delightful flavor. This recipe showcases the versatility of smoking vegetables, resulting in a tender, smoky dish that can serve as a main course or side. The cauliflower absorbs the smoky goodness while retaining its natural texture, making it an appealing option for both vegetarians and meat-lovers alike.
Ingredients
- 1 whole cauliflower, leaves removed
- 1/4 cup olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- Wood chips (apple or cherry recommended)
Instructions
- Preparation: Preheat your Pit Boss vertical smoker to 225°F (107°C). While the smoker is heating, rinse the cauliflower and remove the outer leaves, keeping the core intact.
- Seasoning: In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and lemon juice. Brush this mixture all over the cauliflower, ensuring it is well coated.
- Smoking: Place the seasoned cauliflower directly on the smoker racks. Smoke for about 1.5-2 hours or until the cauliflower is tender when pierced with a fork.
- Finishing Touch: For an added touch, consider brushing with more olive oil and sprinkling with fresh herbs during the last 10-15 minutes of smoking.
- Serving: Once done, remove the cauliflower from the smoker, let it cool slightly, and cut into wedges for serving. Pair with your favorite dipping sauce or serve as is.
Smoked whole cauliflower is an impressive and flavorful dish that will stand out at your next barbecue or family gathering. Its unique appearance and smoky flavor make it a conversation starter while providing a healthy alternative to traditional meat dishes. This recipe not only showcases the benefits of smoking vegetables but also highlights the versatility of cauliflower as a main or side dish. Embrace the opportunity to introduce this creative recipe into your cooking repertoire, and watch as it becomes a favorite among your guests, who will appreciate both its flavor and its stunning presentation!
Smoked Pork Tenderloin
Smoked pork tenderloin is a tender and flavorful dish that’s perfect for any occasion. The combination of a zesty marinade and the rich, smoky flavor from the vertical smoker results in a meal that is both simple to prepare and impressive to serve. This recipe allows the pork to absorb the smoke while keeping the meat juicy and succulent, making it a fantastic option for family dinners or gatherings.
Ingredients
- 1-2 pounds pork tenderloin
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- Wood chips (hickory or maple recommended)
Instructions
- Marinate the Pork: In a bowl, whisk together soy sauce, Dijon mustard, olive oil, brown sugar, garlic powder, onion powder, and black pepper. Place the pork tenderloin in a resealable bag, pour the marinade over it, and refrigerate for at least 2 hours, preferably overnight.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 225°F (107°C). Add your chosen wood chips to the smoker box or directly onto the heat source.
- Smoking: Remove the pork from the marinade, allowing any excess to drip off. Place the tenderloin on the smoker racks and smoke for about 2-3 hours, or until the internal temperature reaches 145°F (63°C).
- Resting: Once done, remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.
- Serving: Slice the pork tenderloin and serve with your favorite sides, such as roasted vegetables or a fresh salad.
Smoked pork tenderloin is a versatile dish that can be dressed up for special occasions or enjoyed on a casual weeknight. The marinade infuses the meat with rich flavors while the smoking process adds a depth that elevates the dish. This recipe is perfect for those looking to impress guests or simply enjoy a delicious meal at home. With its balance of savory and sweet flavors, the smoked pork tenderloin will surely become a staple in your cooking rotation. Pair it with complementary sides, and savor the delightful flavors that this smoked dish offers!
Smoked Bell Peppers
Smoked bell peppers are a vibrant and flavorful addition to your barbecue repertoire. This recipe highlights how smoking can enhance the natural sweetness of the peppers, making them an excellent side dish or a component in various recipes, such as salads, sandwiches, or stuffed peppers. The subtle smokiness adds a new dimension to these colorful vegetables, impressing both vegetarians and meat lovers alike.
Ingredients
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood chips (hickory or cherry recommended)
Instructions
- Preparation: Preheat your Pit Boss vertical smoker to 225°F (107°C). Wash and slice the bell peppers in half, removing the seeds and membranes.
- Seasoning: In a bowl, combine olive oil, garlic powder, onion powder, salt, and black pepper. Brush the mixture on the cut sides of the bell peppers.
- Smoking: Place the prepared bell peppers directly on the smoker racks, cut side up. Smoke for about 1-1.5 hours, or until the peppers are tender and have absorbed the smoky flavor.
- Finishing Touch: For added flavor, consider topping the peppers with shredded cheese during the last 10 minutes of smoking.
- Serving: Serve the smoked bell peppers as a side dish, or use them in salads, sandwiches, or stuffed with grains and proteins.
Smoked bell peppers offer a delightful twist on traditional vegetable sides, making them a fantastic choice for any barbecue. The process of smoking enhances their sweetness and adds a complex flavor that pairs well with a variety of dishes. Whether served as a stand-alone side or incorporated into other recipes, these smoked peppers will bring a vibrant color and flavor to your table. Experiment with different types of peppers and seasonings to create your unique version, and enjoy the delicious results from your Pit Boss vertical smoker!
Smoked Beef Brisket
Smoked beef brisket is a true classic in barbecue cuisine, renowned for its rich flavor and melt-in-your-mouth tenderness. This recipe involves a simple rub and a low-and-slow smoking process, allowing the brisket to develop a beautiful bark while remaining juicy on the inside. Perfect for gatherings, this dish will impress your guests and leave them asking for seconds.
Ingredients
- 5-7 pounds whole beef brisket
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- Wood chips (oak or hickory recommended)
Instructions
- Preparation: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a bowl. Generously rub the seasoning mixture over the entire surface of the brisket.
- Preheat Smoker: Preheat your Pit Boss vertical smoker to 225°F (107°C). Add wood chips to the smoker box or directly onto the heat source.
- Smoking: Place the brisket fat side up on the smoker racks. Smoke for about 12-14 hours, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C), which allows the connective tissues to break down, resulting in a tender brisket.
- Resting: Once done, remove the brisket from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes before slicing.
- Serving: Slice against the grain and serve with your favorite barbecue sauce and sides like coleslaw and baked beans.
Smoked beef brisket is the epitome of barbecue excellence, showcasing the power of low-and-slow cooking. This recipe not only produces a stunning centerpiece for any gathering but also delivers incredible flavors that will keep your guests coming back for more. The contrast between the rich, smoky bark and the tender, juicy interior is a testament to the magic of smoking. Whether you’re a seasoned pitmaster or a novice, this brisket recipe will surely become a cherished part of your culinary repertoire. Pair it with your favorite sides, and savor the satisfaction that comes from creating a truly delicious smoked dish!
Note: More recipes are coming soon!
