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PIT BOSS · USDA TARGETS

Pit Boss recipes by the numbers.

Pit Boss pellet grills run 180°F to 500°F. The Smoke setting lands around 180 to 200°F. Most long cooks use 225 to 250°F. Here are the five cooks pitmasters do most on a Pit Boss. Temps, times, wood, and step-by-step methods.

Five cooks

The recipes that matter.

01

Pit Boss Brisket

Smoker225°FPull at203°FTime1 to 1.5 hr/lbWoodHickory or mesquite blend
  1. 01Trim fat cap to a quarter inch. Season the night before with coarse salt, black pepper, and garlic powder.
  2. 02Set Pit Boss to 225°F. Not the Smoke setting. Use a specific temp. Smoke fat-side up until 160 to 165°F internal.
  3. 03Wrap in butcher paper. Return to grill. Cook until internal hits 203°F and probe meets no resistance.
  4. 04Rest wrapped in a cooler for at least 1 hour. Slice against the grain.
02

Pit Boss Pulled Pork

Smoker225°FPull at203°FTime1.5 hr/lbWoodApple or hickory
  1. 01Season pork shoulder generously with rub. Refrigerate uncovered overnight.
  2. 02Set Pit Boss to 225°F. Smoke bone-side down until internal reaches 160°F (6 to 8 hr for an 8 lb butt).
  3. 03Wrap in foil with apple juice, butter, and brown sugar. Return to smoker until 203°F.
  4. 04Rest 1 hour. Pull by hand or with bear claws. Bone should slide out with no resistance.
03

Pit Boss Spare Ribs

Smoker225°FPull at195 to 203°FTime6 hr (3-2-1 method)WoodCherry or hickory
  1. 01Remove membrane from the back of the rack. Apply rub on both sides. Let sit 30 min.
  2. 023 hr: smoke unwrapped at 225°F, bone-side down.
  3. 032 hr: wrap in foil with brown sugar, butter, and a splash of apple juice. Back on the grill.
  4. 041 hr: unwrap, glaze with sauce, return to grill. Done when you see slight cracking on the bend test.
04

Pit Boss Chicken Wings

Smoker275°F then 400°FPull at165°FTime1.5 to 2 hr totalWoodApple or pecan
  1. 01Pat wings dry. Toss in baking powder and your rub. Baking powder helps crisp the skin.
  2. 02Set Pit Boss to 275°F. Smoke wings for 45 to 60 min until internal hits 160°F.
  3. 03Crank Pit Boss to 400°F (or use the sear zone on models with a flame broiler). Cook 10 to 15 min more.
  4. 04Pull at 165°F+. Toss in sauce right before serving, not during cooking.
05

Pit Boss Chuck Roast

Smoker250°FPull at205°FTime1.5 hr/lbWoodOak or hickory
  1. 01Season chuck roast with beef rub. Let sit at room temp for 30 min.
  2. 02Set Pit Boss to 250°F. Smoke directly on the grate until internal hits 160°F (about 4 hr).
  3. 03Place roast in a foil pan with beef broth or a pat of butter. Cover tightly with foil.
  4. 04Return to smoker until 205°F and probe-tender. Rest 30 min before pulling or slicing.
Settings explained

Understanding your Pit Boss.

  • 01

    What the Smoke setting does

    On Pit Boss grills, the Smoke setting runs at roughly 180 to 200°F with the fan cycling in a way that produces more smoke. It is good for the first 1 to 2 hours of a long cook to build smoke flavor before bumping to a higher temp.

  • 02

    The P-Setting (older models)

    Older Pit Boss models have a P-Setting (P0 to P7) that controls how long the auger pauses between cycles. A higher P number means more smoke but lower temps. P4 is the factory default. Use P5 or P6 for more smoke in cold weather.

  • 03

    Temp dial vs. digital control

    Newer Pit Boss models with digital controllers hold temp more accurately. On older dial models, expect plus or minus 25°F swings. Use a quality leave-in thermometer to track actual smoker temp. Do not rely solely on the lid thermometer.

  • 04

    The flame broiler

    Many Pit Boss models have a sliding flame broiler plate that exposes the fire pot for direct heat. This is what makes high-heat finishes like chicken wings work so well. Close the flame broiler during smoking, open it only for searing.

Also useful

Full smoking times chartTraeger recipesPellet smoker recipesAll smoker recipes
The log

Log every Pit Boss cook.

Pit Boss grills have real temp swings, especially on older dial models. PitLog lets you track actual smoker temp, actual pull temp, and what you changed from cook to cook. So the next one is always better.

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