12 Great Pit Boss Recipes

Pit bosses are the leaders of the cooking world. They’re the ones who make sure that everything runs smoothly and everyone is happy, even if it means stepping in to help out in a pinch.

If you want to be a great pit boss, then these recipes are for you! They’ll teach you how to make some delicious foods that everyone will love and they’ll also teach you how to be an awesome leader when things get tough.

Table of Contents

BBQ Chicken

Ingredients:

4 chicken breasts, cut into strips
1/2 cup barbecue sauce (your favorite!)
1/2 cup brown sugar, packed (or honey)

1 tablespoon apple cider vinegar or lemon juice (optional)

Directions:

Heat oven to 350 degrees F, and line a baking sheet with parchment paper or foil for easy cleanup. Place the chicken in a large bowl and stir together with all ingredients except for the sauce until well-coated.

Place on prepared baking sheet in an even layer so they don’t overlap too much while cooking you want them in one layer!

Bake for 15 minutes on each side until golden browned and cooked through; remove from oven when done and set aside until cool enough to handle safely without burning yourself or anyone else around you who might try eating these delicious bites before they’re ready!

Smoked Sausage

1 pound ground pork
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

1 tablespoon brown sugar
2 teaspoons dry mustard powder (or to taste)

Smoked Ribs

For the ribs:

1 rack of pork spareribs, about 3 pounds (or 2 racks if you’re feeding a crowd)
Kosher salt and freshly ground black pepper to taste
1 cup barbecue sauce (your favorite brand)

Smoked Brisket

Smoked Brisket
Ingredients:

3-4 pounds of beef brisket (I used a flat cut)
1/2 cup brown sugar, packed

1/2 cup ketchup
2 tablespoons mustard (I used dijon)
2 tablespoons Worcestershire sauce

1 teaspoon garlic powder or minced garlic cloves
1 teaspoon onion powder or chopped onion

2 teaspoons chili powder (optional) Cooking Instructions: In a small bowl, combine all ingredients except for the meat and mix well to combine.

Place your brisket in an aluminum pan with high sides or on top of a rack inside another larger pan so that any juices will drip down into your smoker instead of all over your oven floor!

Pour half of the sauce mixture over top and massage it into every inch of meat before covering with foil and placing in refrigerator overnight if possible or at least 4 hours before cooking time begins!

Place brisket in smoker at 225 degrees F for 3 hours per pound until internal temperature reaches 195 degrees F; then remove from heat source and let rest for 1 hour before slicing thinly across grain.

Smoked Pulled Pork

3-4 pound pork butt, trimmed of excess fat.
2 cups apple juice or cider vinegar

1 cup yellow mustard (or spicy brown)
2 tablespoons Worcestershire sauce (optional)
1 tablespoon liquid smoke (optional)

Directions: Place the pork butt in a large pot and cover it with water. Bring to a boil over high heat, then reduce heat and simmer for about 1 hour or until fork tender.

Remove from heat and let cool for about 30 minutes before shredding meat with two forks or your fingers into large chunks; reserve cooking liquid if desired for use as a basting sauce later on in the process.

Smoked Turkey

Smoked Turkey
Ingredients:
1 whole turkey (10-12 lbs.)
1/2 cup brown sugar
1/2 cup dark molasses
3 tablespoons lemon juice or vinegar (I used white wine vinegar)
2 teaspoons salt, more to taste

Smoked Salmon

Smoked salmon is a great way to get your protein in. It’s also delicious, and it pairs well with many different types of foods. This recipe uses the smoker to give the salmon a smoky flavor while keeping it moist and tender.
Ingredients:

1/2 cup brown sugar
2 tablespoons smoked paprika (or 1 teaspoon regular paprika)

2 teaspoons garlic powder
1 teaspoon onion powder

Preparation:

In a small bowl, mix together all ingredients until combined well; set aside for later use.

Place salmon fillets or steaks on grill grate over medium-high heat; close lid and cook until desired doneness (about 10 minutes). Remove from heat and brush both sides generously with glaze mixture before serving.

Smoked Corn on the Cob

Ingredients:

1 ear of corn, shucked and cleaned
1/2 tablespoon butter or margarine, melted (optional)
2 tablespoons brown sugar, packed (optional)

Smoked Mac and Cheese

Ingredients
1 (16-ounce) package elbow macaroni
1/2 cup butter or margarine, melted
1 cup sour cream
3 cups shredded Cheddar cheese, divided (divided into 1 1/2 cups and 2 cups)

Conclusion

We hope you’ve enjoyed the recipes and tips we’ve shared with you in this guide. If you want to learn more about pit bossing, check out our other guides on how to become a better player.

We also have some great tips on how to get started as a beginner!