With summer on the way, it’s an ideal opportunity to begin cleaning off your Pit Boss Smoker and get ready to cook some delightful dishes. Of course, we love smoking here, so we have assembled our three best Pit Boss Smoker recipes that you can make quick and straightforward.
Pit Boss Smoker Recipes
1. BBQ Smoked Turkey Jerky
- 2 TABLESPOONS APPLE CIDER VINEGAR
- 2 TABLESPOONS (ANY KIND) BARBECUE SAUCE
- 1 TABLESPOON QUICK CURING SALT
- ½ CUP SOY SAUCE
- 4 TABLESPOONS SWEET SWEET RIB RUB
- 2 POUNDS BONELESS SKINLESS TURKEY BREAST
- ¼ CUP of WATER
This delectable BBQ Smoked Turkey Jerky is a great tidbit or lifts me post-exercise. Stuffed with protein and low in fat, this Turkey Jerky formula uses the turkey bosom so that it will be a most loved solid treat for you and your companions! Make a point to make extra—seal in an impenetrable sack, and it can keep going for quite a long time in your refrigerator.
- In a large bowl, join the soy sauce, water, grill sauce, apple juice vinegar, brisk relieving salt, and two tablespoons of the Sweet Rib Rub. Whisk together until all-around consolidated and fill an enormous, resealable plastic pack.
- Utilizing a sharp blade, cut the turkey into ¼ inch cuts with the grain (this is simpler if the meat is in part solidified). Cut back off any excess, skin or connective tissue and dispose of.
- Spot the turkey cuts into the plastic sack, seal, and back rub the marinade into the turkey. Refrigerate for 24 hours.
- When the jerky is prepared to go, expel the turkey from the icebox, channel the marinade and dispose of. Pat the turkey dry with paper towels and sprinkle all sides liberally with the staying Sweet Rib Rub.
- Fire up your Pit Boss Smoker and set the temperature to 180°F. In case you’re utilizing a sawdust or charcoal smoker, set it up for medium-low heat.
- Spot the turkey cuts legitimately onto the smoker meshes and smoke for 2-4 hours, or until the jerky is chewy yet twists somewhat.
- Move the jerky to a resealable plastic sack while the jerky is still warm and enable it to sit at room temperature for 60 minutes. Crush any air from the bag and spot in the cooler. It will keep for half a month.
2. Applewood Smoked Chicken
Surprise your tastebuds and your visitors with this stunning Applewood Smoked chicken formula. If you have never smoked an entire chicken, at that point, you are indeed passing up a significant opportunity. This is prepared with darker sugar, smokey paprika, and garlic rub – mostly a taste blast! When its arranged, its virtually any instance of tossing it in the smoker and pausing, straightforward!
- 1/4 cup dull dark colored sugar, stuffed
- 2 Tablespoons stew powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- One teaspoon salt
Read the full recipe here: Recipes Worth Repeating
3. Hot and Spicy Ribs
- 2 FINELY MINCED CHIPOTLE IN ADOBO
- 1 CUP (ANY KIND) BARBECUE SAUCE
- 1/2 CUP BROWN SUGAR
- 1/4 CUP HONEY
- 1/4 CUP OLIVE OIL
- 1 RACK ST. LOUIS-STYLE RIB(S)
- 3 TABLESPOONS SWEET HEAT RUB
These delectable Spicy Ribs will be a hit at your next lawn grill! Sweet, smoky, and merely enough warmth to bring you back for additional, these St. Louis Style Ribs are sure to satisfy any group! Ensure you make extra—they won’t keep going long!
- Expel the ribs from their bundling, channel, and pat dry. Utilizing a paper towel, grasp the layer on the back of the bones, and draw off. Dispose of the film and paper towel.
- In a little blending bowl, consolidate the darker sugar, olive oil, nectar, BBQ sauce, and chiles in adobo. Utilizing a seasoning brush, brush the front and back of the ribs liberally with the BBQ blend. Spare the treating brush for later alongside half of the sauce.
- Liberally season the ribs with Sweet Heat rub, making a point to concentrate mainly on the facade of the bones.
- Fire up your Pit Boss and set the temperature to 225°F. In case you’re utilizing a gas or charcoal flame broil, set it up for low heat. Spot the ribs on the barbecue and smoke at 225°F for 4-6 hours, making a point to treat in the sauce like clockwork.
- Expel from the flame broil and present with extra grill sauce.
We hope you liked our Pit Boss Smoker recipes. Don’t forget to check our article on best electric smoker cookbooks.