25+ Flavorful Sunday Pit Boss Recipes for the Perfect Smoked Feast

Sundays are meant for indulgence, relaxation, and family gatherings.

And what better way to celebrate the end of the week than with a feast that combines flavor, fun, and the rich aroma of smoked food?

Whether you’re a seasoned pitmaster or just starting to explore the world of smoking, your Pit Boss smoker is a game-changer when it comes to creating mouthwatering dishes that everyone will love.

From juicy smoked meats and tender, flavor-packed vegetables to sweet treats and unique side dishes, there’s something for every palate.

This collection of 25+ Sunday Pit Boss recipes will help you make the most of your smoker and transform your Sundays into a culinary celebration.

Get ready to fire up that Pit Boss and prepare to impress!

25+ Flavorful Sunday Pit Boss Recipes for the Perfect Smoked Feast

With these 25+ Sunday Pit Boss recipes, your weekend meals will be elevated to a whole new level.

Whether you’re looking for savory smoked meats, delicious sides, or sweet smoked desserts, there’s a recipe here that will fit the bill.

The versatility and ease of your Pit Boss smoker make it an essential tool for creating dishes that are full of rich, smoky flavors.

Use these recipes as inspiration to experiment and find your favorite combinations.

Your Sundays will become a cherished tradition, complete with amazing food, good company, and the satisfaction of a meal made with love and care.

So, preheat your smoker, gather your ingredients, and let the flavors take you on a journey to a Sunday well spent.

Pit Boss Smoked Brisket

This smoked brisket recipe is a true Sunday showstopper, perfect for a leisurely day spent tending to your Pit Boss smoker. The rich, smoky flavor combined with the tender, juicy brisket makes it an unforgettable centerpiece for any gathering.

Ingredients

• 10-12 lb beef brisket
• 1/4 cup yellow mustard (binder)
• 1/3 cup kosher salt
• 1/3 cup black pepper
• 1/3 cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1/2 cup apple cider vinegar (for spritzing)
• Pit Boss Competition Blend pellets

Instructions

1. Trim the brisket, leaving about 1/4 inch of fat.
2. Coat the brisket with yellow mustard to help the rub adhere.
3. In a bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Generously season the brisket.
4. Preheat the Pit Boss smoker to 225°F using Competition Blend pellets.
5. Place the brisket on the smoker, fat side up. Smoke for about 8-10 hours or until the internal temperature reaches 165°F.
6. Wrap the brisket in butcher paper or foil, then return it to the smoker. Continue cooking until the internal temperature hits 203°F.
7. Let the brisket rest for at least 1 hour before slicing.

The perfectly smoked brisket is a labor of love, but the melt-in-your-mouth texture and deep, smoky flavor make the effort worthwhile. It’s a great dish to enjoy with family and friends on a relaxed Sunday.

Pit Boss Grilled Honey Glazed Salmon

This honey-glazed salmon brings together a beautiful combination of smoky flavor and sweet glaze, making it a crowd-pleaser. With the Pit Boss grill’s precision, this dish is easy to prepare and tastes like gourmet dining at home.

Ingredients

• 4 salmon fillets (6-8 oz each)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• Pit Boss Alder Wood pellets

Instructions

1. Preheat the Pit Boss grill to 375°F using Alder Wood pellets.
2. In a small bowl, whisk together honey, soy sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Brush the salmon fillets with the honey glaze, reserving some for basting.
4. Place the salmon fillets on the grill skin-side down. Cook for 12-15 minutes, basting halfway through.
5. Remove the salmon when it reaches an internal temperature of 145°F.

This honey-glazed salmon is perfect for a light yet indulgent Sunday dinner. The balance of smoky, sweet, and savory flavors makes it a recipe you’ll come back to again and again.

Pit Boss BBQ Pulled Pork

Smoky, tender, and packed with flavor, this BBQ pulled pork recipe is ideal for a slow Sunday cookout. With the Pit Boss smoker, achieving the perfect pulled pork has never been easier.

Ingredients

• 6-8 lb pork shoulder (bone-in or boneless)
• 1/4 cup yellow mustard (binder)
• 1/3 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup apple juice (for spritzing)
• Pit Boss Hickory Wood pellets

Instructions

1. Rub the pork shoulder with yellow mustard.
2. Combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Generously coat the pork with the seasoning.
3. Preheat the Pit Boss smoker to 225°F using Hickory Wood pellets.
4. Place the pork shoulder on the smoker and cook for 8-10 hours, spritzing with apple juice every 2-3 hours.
5. When the internal temperature reaches 165°F, wrap the pork in foil and return it to the smoker. Continue cooking until it reaches 205°F.
6. Let the pork rest for 30 minutes, then shred it with two forks.

The tender pulled pork, infused with smoky hickory flavor, is an excellent addition to sandwiches or served alongside coleslaw and cornbread. It’s a recipe that captures the essence of a laid-back Sunday barbecue.

Pit Boss Smoked BBQ Ribs

Smoked BBQ ribs are a Sunday classic, and the Pit Boss smoker makes it simple to create fall-off-the-bone deliciousness. With a rich BBQ glaze and deep smoky flavor, these ribs are a surefire hit for any weekend feast.

Ingredients

• 2 racks of pork spare ribs or baby back ribs
• 1/4 cup yellow mustard (binder)
• 1/3 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup BBQ sauce (your choice)
• Pit Boss Fruitwood Blend pellets

Instructions

1. Remove the membrane from the back of the ribs.
2. Rub the ribs with yellow mustard. Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Coat the ribs generously.
3. Preheat the Pit Boss smoker to 225°F using Fruitwood Blend pellets.
4. Place the ribs directly on the grill grates and smoke for 3 hours.
5. Wrap the ribs in foil with a splash of apple juice and return them to the smoker for 2 hours.
6. Unwrap the ribs, brush them with BBQ sauce, and cook for an additional hour to set the glaze.

The smoked ribs are tender, flavorful, and perfect for a Sunday gathering. They’ll impress your family and friends with their irresistible smoky aroma and rich BBQ taste.

Pit Boss Smoked Turkey Breast

For a healthier yet flavorful option, this smoked turkey breast is a fantastic Sunday recipe. The Pit Boss smoker locks in moisture while delivering a golden, smoky finish that’s perfect for a hearty dinner or leftovers.

Ingredients

• 4-5 lb turkey breast (bone-in or boneless)
• 1/4 cup olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp paprika
• Pit Boss Pecan Wood pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Pecan Wood pellets.
2. Rub the turkey breast with olive oil. Mix salt, pepper, garlic powder, onion powder, thyme, and paprika, then coat the turkey evenly.
3. Place the turkey breast on the smoker and cook until the internal temperature reaches 165°F (about 2.5-3 hours).
4. Remove from the smoker and let rest for 20 minutes before slicing.

The smoked turkey breast is juicy, tender, and pairs well with roasted vegetables or a fresh salad. It’s a light yet satisfying way to enjoy a relaxed Sunday meal.

Pit Boss Smoked Mac and Cheese

This smoked mac and cheese elevates a comfort food classic with a rich, smoky twist. It’s creamy, cheesy, and perfectly smoky, making it an ideal side dish or main course for a cozy Sunday dinner.

Ingredients

• 16 oz elbow macaroni
• 4 cups shredded cheddar cheese
• 1 cup shredded Gouda cheese
• 1/4 cup grated Parmesan cheese
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• Pit Boss Competition Blend pellets

Instructions

1. Cook the macaroni according to package instructions and set aside.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk and heavy cream.
3. Add garlic powder, smoked paprika, salt, and pepper. Stir until thickened.
4. Mix in cheddar, Gouda, and Parmesan cheese until melted and smooth.
5. Combine the cheese sauce with the cooked macaroni and transfer to a cast-iron skillet or baking dish. Sprinkle breadcrumbs on top.
6. Preheat the Pit Boss smoker to 225°F using Competition Blend pellets.
7. Place the skillet on the smoker and cook for 1 hour until the breadcrumbs are golden and crispy.

This smoked mac and cheese is comfort food at its finest, with a luscious smoky flavor that makes it unforgettable. Perfect as a side dish or a star of the table, it’s an indulgence worth savoring.

Pit Boss Smoked Bacon-Wrapped Meatloaf

This smoked bacon-wrapped meatloaf is a hearty, flavorful dish perfect for a leisurely Sunday. The combination of savory meat, smoky bacon, and the signature Pit Boss flavor creates a comforting meal your family will love.

Ingredients

• 2 lbs ground beef (80/20)
• 1/2 lb ground pork
• 1 cup breadcrumbs
• 2 eggs
• 1/4 cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup ketchup (plus extra for topping)
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8-10 strips of bacon
• Pit Boss Hickory Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 250°F using Hickory Blend pellets.
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, paprika, salt, and pepper. Mix until just combined.
3. Shape the mixture into a loaf and place it on a sheet of foil. Wrap the meatloaf with bacon slices, tucking the edges underneath.
4. Place the meatloaf on the smoker and cook for 3-4 hours or until the internal temperature reaches 165°F. Brush with ketchup during the last 30 minutes of cooking.
5. Let the meatloaf rest for 10 minutes before slicing.

The smoky flavor and crispy bacon crust make this meatloaf an irresistible Sunday dinner. Serve it with mashed potatoes or a fresh salad for a complete meal.

Pit Boss Smoked Chicken Wings

Smoked chicken wings are a game-day favorite and a perfect addition to your Sunday plans. The Pit Boss smoker ensures these wings are packed with flavor, featuring crispy skin and juicy meat.

Ingredients

• 2 lbs chicken wings
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup hot sauce (optional, for tossing)
• Pit Boss Mesquite pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Mesquite pellets.
2. Pat the wings dry and toss them in olive oil. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Season the wings evenly.
3. Place the wings on the smoker and cook for 1.5 hours.
4. Increase the temperature to 375°F and cook for an additional 20-30 minutes to crisp up the skin.
5. Optional: Toss the wings in your favorite hot sauce before serving.

These smoked wings are crispy, smoky, and perfect for sharing. They’re a crowd-pleasing addition to any Sunday gathering or family dinner.

Pit Boss Smoked Stuffed Peppers

Smoked stuffed peppers are a nutritious and flavorful Sunday option. The Pit Boss smoker imparts a rich smoky taste that elevates this classic dish to a new level of deliciousness.

Ingredients

• 6 large bell peppers (any color)
• 1 lb ground turkey or beef
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• Pit Boss Pecan Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 275°F using Pecan Blend pellets.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, cook the ground turkey or beef until browned. Add onion, garlic, diced tomatoes, tomato paste, paprika, chili powder, salt, and pepper. Simmer for 5 minutes.
4. Mix the cooked rice and half the shredded cheese into the meat mixture. Stuff the peppers with the filling.
5. Place the stuffed peppers on the smoker and cook for 1.5-2 hours, or until the peppers are tender. Sprinkle the remaining cheese on top during the last 10 minutes of cooking.

These smoked stuffed peppers are hearty, healthy, and packed with flavor. They’re a versatile option that pairs well with a crisp green salad or crusty bread, making for a delightful Sunday meal.

Pit Boss Smoked Pork Tenderloin

This smoked pork tenderloin is perfect for a Sunday meal that feels special but is still easy to prepare. The tenderloin becomes tender and juicy, with a wonderful balance of smoky and savory flavors.

Ingredients

• 2 pork tenderloins (about 1.5 lbs each)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• Pit Boss Applewood Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Applewood Blend pellets.
2. Rub the pork tenderloins with olive oil and season with a mix of brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
3. Place the tenderloins on the smoker and cook for about 2-2.5 hours or until the internal temperature reaches 145°F.
4. Remove from the smoker and let rest for 10 minutes before slicing.

This smoked pork tenderloin is flavorful, tender, and perfect for serving with mashed potatoes or roasted vegetables. The subtle smokiness adds depth to each bite, making it a great centerpiece for a Sunday dinner.

Pit Boss Smoked Brisket Burnt Ends

Brisket burnt ends are a smoky, caramelized delicacy that will make your Sunday dinner unforgettable. This recipe uses the Pit Boss smoker to create tender, flavor-packed burnt ends that are perfect for sharing.

Ingredients

• 1 full beef brisket (about 10-12 lbs)
• 1/4 cup yellow mustard (binder)
• 1/2 cup BBQ rub (homemade or store-bought)
• 1/2 cup BBQ sauce (your favorite brand)
• 1/4 cup brown sugar
• Pit Boss Competition Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Competition Blend pellets.
2. Trim excess fat from the brisket and apply a thin layer of yellow mustard as a binder. Rub the BBQ rub evenly over the entire brisket.
3. Place the brisket on the smoker and cook for 6-8 hours or until the internal temperature reaches 165°F.
4. Wrap the brisket in foil and continue cooking until it reaches 203°F.
5. Remove the brisket from the smoker, let it rest for 30 minutes, and then slice the point into 1-inch cubes.
6. Toss the burnt ends in a bowl with BBQ sauce and brown sugar, then return them to the smoker for an additional 1 hour.

These smoked brisket burnt ends are tender, juicy, and packed with smoky, sweet flavors. Serve them as an appetizer or as a main course with baked beans and cornbread for a true barbecue feast.

Pit Boss Smoked Vegetable Skewers

Smoked vegetable skewers are a great option for a Sunday dinner that’s light, healthy, and full of flavor. The Pit Boss smoker infuses the vegetables with a subtle smokiness that enhances their natural sweetness.

Ingredients

• 2 zucchini, cut into thick slices
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/2 cup mushrooms, whole or halved
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp chopped fresh thyme or rosemary
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• Pit Boss Mesquite pellets

Instructions

1. Preheat the Pit Boss smoker to 250°F using Mesquite pellets.
2. In a large bowl, mix olive oil, balsamic vinegar, thyme, garlic powder, salt, and pepper. Toss the vegetables in the mixture until evenly coated.
3. Thread the vegetables onto skewers, alternating types to create colorful combinations.
4. Place the skewers on the smoker and cook for 1 hour, turning halfway through, until the vegetables are tender and lightly charred.

These smoked vegetable skewers are perfect as a side dish or a main course for a lighter meal. The smokiness enhances the natural sweetness of the veggies, making them an irresistible addition to your Sunday spread.

Pit Boss Smoked Salmon with Dill and Lemon

Smoked salmon with dill and lemon is a sophisticated yet simple dish that makes for an impressive Sunday meal. This recipe highlights the natural flavors of the salmon while infusing it with a rich, smoky aroma.

Ingredients

• 2 salmon fillets (about 1.5 lbs total)
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced into thin rounds
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Pit Boss Cherry Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Cherry Blend pellets.
2. Pat the salmon fillets dry and rub them with olive oil. Mix the brown sugar, salt, black pepper, and smoked paprika, and evenly sprinkle it over the fillets.
3. Place lemon slices and chopped dill on top of the salmon fillets.
4. Place the salmon on the smoker and cook for about 1.5-2 hours or until the internal temperature reaches 145°F.
5. Remove the salmon from the smoker and let it rest for a few minutes before serving.

This smoked salmon with dill and lemon is perfect for serving with a side of rice pilaf or a fresh cucumber salad. The combination of citrus, dill, and the subtle smoky flavor creates a dish that is both refreshing and satisfying.

Pit Boss Smoked Stuffed Mushrooms

These smoked stuffed mushrooms are a fantastic appetizer or side dish for any Sunday gathering. The rich, smoky flavor and creamy filling are sure to be a hit with family and friends.

Ingredients

• 20 large white mushrooms, stems removed and finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• Pit Boss Hickory Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Hickory Blend pellets.
2. In a mixing bowl, combine the chopped mushroom stems, cream cheese, Parmesan cheese, breadcrumbs, minced garlic, thyme, salt, and black pepper. Mix until well combined.
3. Spoon the filling into the mushroom caps and place them on a smoker-safe tray.
4. Place the tray with the stuffed mushrooms on the smoker and cook for 1 hour or until the mushrooms are tender and the filling is golden and bubbly.
5. Sprinkle the mushrooms with chopped fresh parsley before serving.

These smoked stuffed mushrooms are creamy, smoky, and full of flavor. They make a perfect appetizer to kick off your Sunday feast or can be served alongside grilled meats for a well-rounded meal.

Pit Boss Smoked BBQ Ribs

Smoked BBQ ribs are a classic Sunday treat that brings the rich, smoky flavors of barbecue right to your table. This recipe will show you how to make tender, juicy ribs with a perfectly caramelized crust.

Ingredients

• 2 racks of baby back ribs
• 1/2 cup yellow mustard (for binding)
• 1/2 cup BBQ rub (homemade or store-bought)
• 1 cup BBQ sauce (your favorite brand)
• Pit Boss Competition Blend pellets

Instructions

1. Preheat the Pit Boss smoker to 225°F using Competition Blend pellets.
2. Remove the membrane from the back of the ribs and rub a thin layer of yellow mustard on both sides as a binder. Apply the BBQ rub evenly over the ribs, pressing it in to create a good crust.
3. Place the ribs on the smoker bone-side down and smoke for 3 hours.
4. Wrap the ribs in aluminum foil with a splash of apple juice and return them to the smoker for an additional 2 hours.
5. Unwrap the ribs and brush them with BBQ sauce. Place them back on the smoker for another hour to allow the sauce to set and caramelize.
6. Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing.

These smoked BBQ ribs are tender, juicy, and full of smoky, tangy flavor. Serve them with coleslaw and baked beans for the perfect Sunday feast that everyone will love.

Note: More recipes​ are coming soon!