40+ Must-Try Saturday Pit Boss Recipes for an Unforgettable BBQ

When it comes to grilling and smoking on a Saturday, there’s no better way to spend your day than with the flavors and aromas that come from your Pit Boss smoker.

Whether you’re an experienced Pit Boss enthusiast or just getting started, having a variety of recipes at your disposal can elevate your BBQ game and make your Saturday cookouts memorable.

From tender smoked meats to flavorful sides and even desserts, the possibilities are endless.

In this article, we’ve compiled over 40 delicious Pit Boss recipes that will make your next weekend BBQ the best one yet.

Get ready to fire up your smoker and impress your guests with these mouthwatering dishes.

40+ Must-Try Saturday Pit Boss Recipes for an Unforgettable BBQ

There’s no shortage of tasty recipes you can create with your Pit Boss smoker, especially on a relaxing Saturday when the weather’s perfect for a BBQ.

Whether you’re craving smoky meats, fresh sides, or indulgent desserts, the options are endless.

These 40+ recipes provide a diverse selection of flavors that will not only impress your family and friends but also make your Pit Boss a go-to tool for every weekend grilling session.

So, get your smoker ready and start cooking up something delicious – your Saturday BBQ is about to get a whole lot better!

Smoked Honey Garlic Pork Ribs

These smoked honey garlic pork ribs are the perfect way to enjoy a lazy Saturday. The ribs are smoked to tender perfection with a rich honey garlic glaze that balances sweet, savory, and smoky flavors. Perfect for game days, backyard get-togethers, or a cozy family meal, this recipe is sure to be a hit.

Ingredients:

• 2 racks of pork ribs
• 2 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 2 tsp kosher salt
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 4 garlic cloves, minced

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs. Rub olive oil over both sides. Combine smoked paprika, garlic powder, onion powder, salt, and pepper, then generously season the ribs.
2. Preheat the Pit Boss: Heat the smoker to 225°F and use hickory or applewood pellets for a sweet-smoky flavor.
3. Smoke the Ribs: Place ribs on the smoker and cook for 3 hours uncovered.
4. Make the Glaze: In a saucepan, combine honey, soy sauce, apple cider vinegar, and minced garlic. Simmer until thickened, about 5–7 minutes.
5. Wrap and Glaze: Wrap ribs in foil, brushing generously with the honey garlic glaze. Cook for another 2 hours.
6. Finish: Unwrap the ribs and glaze one last time. Smoke uncovered for an additional hour.
7. Serve: Slice and serve hot with extra glaze on the side.

These smoked honey garlic pork ribs are a testament to how simple ingredients and the magic of smoking can create an unforgettable dish. Tender, flavorful, and sticky in all the right ways, they’ll be the star of your Saturday spread. Pair them with coleslaw or cornbread for a complete meal.

Classic BBQ Brisket Burnt Ends

Brisket burnt ends are a quintessential BBQ delicacy, and this recipe brings out the best in them. Slowly smoked until tender, then caramelized with BBQ sauce, these bite-sized pieces of smoky goodness will have everyone reaching for seconds.

Ingredients:

• 5 lb brisket point
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 1 cup BBQ sauce
• 2 tbsp honey

Instructions:

1. Trim and Season: Trim excess fat from the brisket point. Rub it with mustard for binding, then coat evenly with a mix of brown sugar, smoked paprika, chili powder, garlic powder, onion powder, and pepper.
2. Smoke: Preheat the Pit Boss smoker to 250°F with oak pellets. Place the brisket on the grill and smoke for 6–7 hours, or until the internal temperature reaches 195°F.
3. Rest and Cube: Let the brisket rest for 30 minutes, then cut into 1-inch cubes.
4. Sauce and Smoke Again: Toss the cubes in BBQ sauce mixed with honey. Place them in a foil pan and return to the smoker for another 1–2 hours, stirring occasionally until caramelized.
5. Serve: Remove from the smoker and serve hot as an appetizer or alongside your favorite sides.

Brisket burnt ends are a smoky, tender treat that embodies everything we love about BBQ. The rich caramelized glaze and melt-in-your-mouth texture make them a must-try for your Saturday Pit Boss menu. Be prepared to make extra—these will disappear fast!

Smoked Buffalo Chicken Wings

When it comes to crowd-pleasers, smoked buffalo chicken wings take the prize. This recipe transforms classic wings into a smoky sensation with the bold tang of buffalo sauce. Perfect for parties, these wings are as easy to make as they are to devour.

Ingredients:

• 3 lbs chicken wings
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup buffalo sauce
• 2 tbsp melted butter

Instructions:

1. Prep the Wings: Pat the wings dry with paper towels. Toss them in olive oil and season with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Preheat the Pit Boss: Set the smoker to 250°F with cherrywood pellets for a subtle fruity flavor.
3. Smoke the Wings: Place wings on the grill and smoke for 2 hours, flipping halfway through.
4. Buffalo Sauce: Mix buffalo sauce and melted butter. Toss the smoked wings in the sauce.
5. Crisp the Wings: Increase the temperature to 400°F and cook the wings for an additional 10–15 minutes, or until crispy.
6. Serve: Serve hot with ranch or blue cheese dressing and celery sticks.

Smoked buffalo chicken wings offer a mouthwatering twist on a game-day classic. The smoky flavor paired with the zesty buffalo sauce creates an irresistible bite. These wings are bound to become a Saturday tradition on your Pit Boss.

Smoked Pulled Pork Shoulder

This smoked pulled pork shoulder recipe delivers perfectly tender, juicy meat that’s bursting with flavor. With a delicious blend of spices and a slow smoking process, the pork becomes fall-apart tender, perfect for sandwiches, tacos, or just on its own with some BBQ sauce.

Ingredients:

• 5–7 lb pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tbsp mustard powder
• 1/2 cup apple cider vinegar
• 1/4 cup apple juice
• BBQ sauce (optional for serving)

Instructions:

1. Prep the Pork: Rub the pork shoulder with olive oil to coat, then season it with a mix of brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, and mustard powder.
2. Preheat the Pit Boss: Heat the smoker to 225°F, using hickory wood pellets for a rich smoky flavor.
3. Smoke the Pork: Place the pork shoulder on the smoker grate and cook for 8–10 hours, or until the internal temperature reaches 195°F, basting occasionally with a mixture of apple cider vinegar and apple juice to keep the meat moist.
4. Rest and Shred: Once cooked, let the pork rest for 30 minutes. Using two forks, shred the meat, discarding any large fat chunks.
5. Serve: Serve the pulled pork on buns, tacos, or just with your favorite sides and BBQ sauce.

This smoked pulled pork shoulder is the epitome of low and slow cooking. The spices meld perfectly with the smoky flavor from the Pit Boss, creating a tender, juicy meat that’s ideal for any gathering. Serve it up with your favorite sides or on a sandwich for a hearty meal that’s sure to impress.

Smoked Sausage and Peppers

A simple yet flavorful dish, smoked sausage and peppers is a great way to make use of your Pit Boss while adding a rich, smoky flavor to the sausage. The smokiness of the sausage combined with the caramelized peppers and onions creates a comforting and satisfying meal that’s perfect for a Saturday feast.

Ingredients:

• 4 Italian sausage links (mild or spicy)
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prep the Sausages and Veggies: Preheat your Pit Boss smoker to 250°F, using a mild wood like apple or cherry for a light, fruity smoke. While the smoker heats, season the sausages with garlic powder, onion powder, oregano, salt, and pepper.
2. Smoke the Sausages: Place the sausages directly on the grill grate and smoke for about 1.5 to 2 hours until the sausages reach an internal temperature of 160°F.
3. Prepare the Veggies: In a separate bowl, toss the bell peppers and onions with olive oil, garlic powder, red pepper flakes, salt, and pepper.
4. Grill the Veggies: After the sausages are done, remove them from the smoker and increase the heat to 400°F. Place the peppers and onions on a grill pan or directly on the grill and cook for 15–20 minutes, until they’re tender and slightly caramelized.
5. Serve: Slice the smoked sausages and serve them with the roasted peppers and onions. Garnish with fresh parsley for a pop of color and freshness.

Smoked sausage and peppers is a simple yet flavorful dish that brings a smoky twist to the traditional sausage and peppers recipe. The smoky sausages and caramelized vegetables create a satisfying, savory meal that can be served as a main dish or on rolls for a sandwich. It’s a great way to enjoy the smoky flavor of the Pit Boss while keeping things easy and delicious.

Smoked Chicken Thighs with Lemon Herb Marinade

These smoked chicken thighs, marinated in a zesty lemon herb marinade, are tender, juicy, and packed with flavor. The high fat content of the thighs helps retain moisture, and the slow smoking process ensures that every bite is infused with a deep, smoky flavor. Perfect for a weekend meal with family or friends.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the Pit Boss: Heat your smoker to 225°F, using a wood like cherry or apple for a light, sweet smoke.
4. Smoke the Chicken: Place the marinated chicken thighs on the smoker grate and cook for 2.5–3 hours, until the internal temperature reaches 165°F and the skin is crispy.
5. Serve: Let the chicken rest for a few minutes before serving. Garnish with extra fresh herbs and serve with your favorite sides.

Smoked chicken thighs with lemon herb marinade offer a burst of freshness and a deep, smoky flavor. The rich flavors of the marinade, combined with the slow smoking process, make this dish a standout on any Saturday. Serve it alongside grilled vegetables or a light salad for a satisfying meal that’s full of flavor.

Smoked Beef Short Ribs

Smoked beef short ribs are a true treat for BBQ lovers. With their rich marbling and slow cooking process, they transform into melt-in-your-mouth bites packed with smoky flavor. This recipe takes beef short ribs to the next level, ideal for a weekend feast or a special occasion.

Ingredients:

• 4–6 beef short ribs
• 2 tbsp olive oil
• 2 tbsp coarse salt
• 1 tbsp cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar

Instructions:

1. Prepare the Ribs: Preheat your Pit Boss smoker to 225°F, using oak or hickory wood for a robust smoky flavor. Rub the beef short ribs with olive oil, then season them generously with salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
2. Smoke the Ribs: Place the short ribs on the smoker grate, bone side down, and smoke for 3–4 hours, until the meat is tender and reaches an internal temperature of 195°F.
3. Moisture Maintenance: Every hour, baste the ribs with a mixture of beef broth and apple cider vinegar to keep them moist and enhance the flavor.
4. Finish and Rest: Once the ribs are fully cooked, remove them from the smoker and let them rest for 15 minutes before slicing.
5. Serve: Slice the ribs between the bones and serve with your favorite BBQ sides.

These smoked beef short ribs are the epitome of BBQ perfection. The deep, smoky flavor and tender texture make them irresistible, and the extra moisture from the broth and vinegar keeps the ribs juicy and flavorful. Whether served as an appetizer or the main course, these short ribs are sure to impress any BBQ enthusiast.

Smoked BBQ Meatball Skewers

Smoked BBQ meatball skewers are a fun and delicious twist on traditional meatballs, perfect for a Saturday cookout. These smoky, juicy meatballs, glazed with BBQ sauce, are easy to make and even easier to enjoy. The skewers also make for an eye-catching presentation at your next gathering.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 2 eggs
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup BBQ sauce (your favorite variety)
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Prepare the Meatballs: Preheat your Pit Boss smoker to 225°F, using applewood pellets for a mild smoke. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix until everything is well combined.
2. Form the Meatballs: Shape the meat mixture into 1-inch meatballs and thread them onto soaked wooden skewers.
3. Smoke the Meatballs: Place the skewers on the smoker grate and cook for 1.5 to 2 hours, until the meatballs reach an internal temperature of 160°F.
4. BBQ Glaze: During the last 20 minutes of smoking, brush the meatballs with BBQ sauce, ensuring they are generously coated. Let the sauce caramelize during the final cooking phase.
5. Serve: Serve the skewers with extra BBQ sauce on the side for dipping, and garnish with fresh herbs if desired.

Smoked BBQ meatball skewers bring a smoky, juicy flavor to the traditional meatball. The addition of BBQ sauce creates a perfect caramelized coating, while the smoky heat from the Pit Boss gives the meatballs a rich, deep flavor. These skewers are ideal for snacking, parties, or even a main dish, making them a must-try for your Saturday cookout.

Smoked Jalapeño Poppers

Smoked jalapeño poppers are a perfect combination of smoky, spicy, and creamy. These bite-sized appetizers are stuffed with a cheesy filling, then smoked to perfection. The Pit Boss imparts a wonderful depth of flavor, making them a standout at any gathering.

Ingredients:

• 12 fresh jalapeños
• 8 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked bacon, crumbled
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Prepare the Jalapeños: Preheat your Pit Boss smoker to 225°F, using a mild wood like cherry or apple for a gentle smoke. Cut the jalapeños in half lengthwise and remove the seeds and membranes.
2. Make the Filling: In a bowl, mix the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and well combined.
3. Stuff the Jalapeños: Spoon the cheese mixture into each jalapeño half, filling them generously. If desired, sprinkle breadcrumbs on top for an added crunch.
4. Smoke the Poppers: Place the stuffed jalapeños on the smoker grate and cook for 45 minutes to 1 hour, until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Remove the poppers from the smoker and let them cool for a few minutes before serving.

Smoked jalapeño poppers are a fantastic appetizer or snack for any BBQ or gathering. The creamy, cheesy filling complements the smoky, spicy jalapeño, creating a perfect bite-sized treat. The extra layer of smoke from the Pit Boss adds a depth of flavor that elevates this classic appetizer to something truly special. Serve them with ranch or blue cheese for dipping for an extra touch of indulgence.

Smoked BBQ Chicken Wings

Smoked BBQ chicken wings are a crowd favorite that takes your typical wing recipe to the next level. The smoky flavor infused into the tender meat, paired with a sweet and tangy BBQ glaze, creates a winning combination perfect for your Saturday gathering.

Ingredients:

• 12 chicken wings
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 cup BBQ sauce (your preferred variety)

Instructions:

1. Prepare the Wings: Preheat your Pit Boss smoker to 250°F, using hickory or applewood pellets for a rich, smoky flavor. Pat the chicken wings dry with paper towels, then coat them with olive oil.
2. Season the Wings: In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over the wings.
3. Smoke the Wings: Place the wings on the smoker grate, ensuring they are spaced out evenly. Smoke for 2 hours, flipping halfway through.
4. Glaze the Wings: In the last 15 minutes of smoking, brush the wings with BBQ sauce and let it caramelize.
5. Serve: Once the wings are cooked through and crispy on the outside, remove them from the smoker and serve immediately with extra BBQ sauce for dipping.

These smoked BBQ chicken wings are the perfect balance of smoky, savory, and sweet. The smoke from the Pit Boss enhances the natural flavors of the chicken, while the BBQ sauce creates a delicious caramelized coating. Whether you’re serving them as an appetizer or the main dish, these wings are sure to be a hit at any Saturday cookout.

Smoked Sausage and Peppers Skillet

Smoked sausage and peppers skillet is a simple yet flavorful dish that combines the savory richness of sausage with the smoky sweetness of grilled peppers. This one-pan meal is packed with flavor and ideal for a relaxed Saturday evening dinner.

Ingredients:

• 4 smoked sausages (Italian, Kielbasa, or your favorite type)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste

Instructions:

1. Prepare the Sausages: Preheat your Pit Boss smoker to 225°F, using cherry wood or your preferred choice of wood for a mild smoke. Slice the sausages into 2-inch pieces.
2. Smoke the Sausages: Place the sausage pieces on the smoker grate and cook for 1 hour, allowing them to absorb the smoky flavors.
3. Cook the Vegetables: Heat olive oil in a large cast iron skillet over medium heat. Add the onions and peppers, sautéing them for about 10–15 minutes until tender. Add garlic, oregano, and red pepper flakes, and cook for an additional 2 minutes.
4. Combine and Smoke Together: Add the smoked sausage pieces to the skillet and toss everything together. Place the skillet on the smoker for an additional 30 minutes to meld the flavors together.
5. Serve: Serve the smoked sausage and peppers mixture straight from the skillet, garnished with fresh herbs if desired.

This smoked sausage and peppers skillet is a delicious, easy-to-make dish with a smoky twist. The sweet peppers and tender onions balance the savory sausages perfectly, and the smoky flavors from the Pit Boss smoker add depth to the entire dish. Perfect for a simple Saturday dinner, this dish brings comfort food with a flavorful BBQ touch.

Smoked Stuffed Portobello Mushrooms

Smoked stuffed Portobello mushrooms are a great vegetarian option that doesn’t sacrifice flavor. These mushrooms are filled with a savory mixture of cheese, breadcrumbs, and herbs, then smoked to perfection for a rich, smoky finish.

Ingredients:

• 4 large Portobello mushrooms
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Prepare the Mushrooms: Preheat your Pit Boss smoker to 225°F, using applewood pellets for a light and aromatic smoke. Clean the Portobello mushrooms by removing the stems and gently scraping out the gills with a spoon.
2. Make the Filling: In a bowl, combine the cream cheese, Parmesan cheese, mozzarella cheese, breadcrumbs, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Stuff the Mushrooms: Spoon the cheese mixture into each mushroom cap, packing it in tightly.
4. Smoke the Mushrooms: Brush the mushrooms with a little olive oil to prevent them from drying out. Place the stuffed mushrooms on the smoker and cook for 1 hour, or until the mushrooms are tender and the cheese is melted and bubbly.
5. Serve: Remove the mushrooms from the smoker and let them cool for a few minutes before serving.

Smoked stuffed Portobello mushrooms are a fantastic way to enjoy a rich, flavorful, and smoky vegetarian dish. The creamy cheese filling perfectly complements the earthy mushrooms, and the smoke from the Pit Boss adds an extra layer of depth. These mushrooms make for a great appetizer or a light meal on a Saturday evening, offering both comfort and a gourmet touch.

Smoked Pulled Pork Shoulder

A classic BBQ favorite, smoked pulled pork shoulder is a must-try for any Pit Boss enthusiast. Slow-cooked to perfection, this pork shoulder develops a beautiful bark and a melt-in-your-mouth texture, making it ideal for sandwiches, tacos, or as a main dish. The smoky flavor combined with the spices creates a savory masterpiece that’s perfect for your Saturday cookout.

Ingredients:

• 1 pork shoulder (6–8 lbs)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp ground mustard
• 1 tsp chili powder
• 1 cup apple cider vinegar
• 1/2 cup BBQ sauce

Instructions:

1. Prepare the Pork Shoulder: Preheat your Pit Boss smoker to 225°F, using hickory or oak wood for a bold smoky flavor. Rub the pork shoulder with olive oil to help the seasoning stick, then coat it evenly with the salt, pepper, paprika, garlic powder, onion powder, brown sugar, ground mustard, and chili powder.
2. Smoke the Pork: Place the pork shoulder on the smoker grate, fat side up. Smoke for 6–8 hours, or until the internal temperature reaches 195°F, making sure to maintain a consistent temperature throughout the cook.
3. Wrap for Tenderness: After about 4 hours, you can wrap the pork shoulder in foil to help it retain moisture and speed up the cooking process.
4. Rest and Shred: Once the pork is fully cooked, remove it from the smoker and let it rest for 15–20 minutes. Then, use two forks or meat claws to shred the pork into bite-sized pieces.
5. Serve: Drizzle with apple cider vinegar and BBQ sauce before serving. Serve the pulled pork on buns, tacos, or over rice.

This smoked pulled pork shoulder is the epitome of BBQ excellence. The low and slow smoking process creates a tender, juicy pork that easily shreds with a fork. The combination of spices, vinegar, and BBQ sauce gives it a perfect balance of flavors, making it a crowd-pleasing dish for any Saturday BBQ or family gathering.

Smoked Stuffed Chicken Breasts

Smoked stuffed chicken breasts are a delicious and impressive dish that’s both easy to prepare and packed with flavor. The chicken breasts are stuffed with a savory mixture of cheese, spinach, and herbs, then smoked to juicy perfection on the Pit Boss, resulting in a comforting and flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chicken broth

Instructions:

1. Prepare the Chicken: Preheat your Pit Boss smoker to 225°F, using apple or cherry wood for a mild, fruity smoke. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
2. Make the Filling: In a bowl, combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, salt, and pepper. Mix until the ingredients are well incorporated.
3. Stuff the Chicken: Spoon the cheese and spinach mixture into each chicken breast pocket, securing the opening with toothpicks if necessary.
4. Smoke the Chicken: Place the stuffed chicken breasts on the smoker grate and cook for 2–2.5 hours, or until the chicken reaches an internal temperature of 165°F.
5. Baste for Moisture: During the last 30 minutes, baste the chicken with a little chicken broth to keep it moist and enhance the flavor.
6. Serve: Remove the chicken from the smoker and allow it to rest for 5 minutes before serving.

Smoked stuffed chicken breasts are a perfect combination of smoky, cheesy goodness and tender, juicy chicken. The spinach and cheese filling adds a creamy contrast to the smoky meat, making each bite deliciously rich. This dish is simple enough for a family dinner but impressive enough for a special occasion, making it an ideal Saturday evening meal.

Smoked Beef Tenderloin

Smoked beef tenderloin is a luxurious and flavorful cut of meat that’s perfect for special occasions or a Saturday treat. The tenderness and richness of the beef, combined with a light smoky flavor from the Pit Boss, create an unforgettable dining experience.

Ingredients:

• 1 beef tenderloin (3–4 lbs)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried rosemary
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 1/2 cup red wine (optional)

Instructions:

1. Prepare the Beef: Preheat your Pit Boss smoker to 250°F, using a mild wood like cherry or oak. Pat the beef tenderloin dry with paper towels, then rub it all over with olive oil.
2. Season the Beef: In a small bowl, combine garlic powder, onion powder, rosemary, black pepper, and salt. Rub the seasoning mixture evenly over the beef tenderloin.
3. Smoke the Beef: Place the tenderloin on the smoker grate and cook for 2–2.5 hours, or until the internal temperature reaches 130°F for medium-rare (or adjust to your desired doneness).
4. Optional Red Wine Glaze: In the final 30 minutes of cooking, you can brush the beef with a mixture of red wine and olive oil for an extra layer of flavor.
5. Rest and Slice: Once the tenderloin has reached your preferred temperature, remove it from the smoker and let it rest for 10–15 minutes before slicing.
6. Serve: Slice the tenderloin into thick medallions and serve with your favorite sides.

Smoked beef tenderloin is a show-stopping dish with its melt-in-your-mouth texture and rich, smoky flavor. The simple seasoning enhances the beef’s natural flavor, while the smoke from the Pit Boss adds a subtle depth. This dish is perfect for a special Saturday dinner and will leave your guests raving about the tender, flavorful beef.

Note: More recipes are coming soon!