Recipes - Pit Boss PBV2G1 Mode D'emploi

Smoking Recipes

RECIPES

Smoked Pork Tenderloin
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up
excess water. Rub your favorite pork rub on the loin. Preheat smokers to 225 degrees and place loin in the center of the
smoker. Cook until internal meat temperature reaches 165 degrees. Take out of smoker and let stand on the cutting
platter until meat reaches 170 degrees serving temperature. Slice like bread in ¼" pieces and it will melt in your mouth.
Pork Ribs- Baby Backs or Spare Ribs
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on cutting board and cut
away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up and peel the membrane from the back
of the bone until all is gone. Rub your favorite pork rub on both sides of the ribs. Preheat smoker until it reaches 225
degrees and place rib bone side down in smoker. After one hour, turn the rib over with bone side up and cook for one
hour. After 2 1/2 hours, depending on the color of the rib you like, pour a one inch wide strip of your favorite BBQ sauce
down the length of the rib and wrap tightly in aluminum foil. Place back in smoker and check every 15 to 20 minutes to
see if the rib bones separate by using your finger to pull them apart. If they pull apart with ease your ribs are done.
Note: Make sure your internal temperature of your ribs are at 170°F.
Take out of smoker and let stand on serving platter until cool enough to eat.
Smoked Beef Brisket
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as
desired. Use your favorite beef rub and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the
smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover
the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees.
Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼" slices against the grain. Use
juice from pan to poor over sliced meat or for dipping.
Prime Rib
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub . Pre-heat the smoker to
225 degrees and place the prime rib in the smoker. After 3 hours, place the prime rib in aluminum foil pan and cover with
aluminum foil. When internal meat temperature reaches 145 degrees take out of smoker and let stand until your desired
doneness is reached. Medium rare is 155 to 160 degrees. While standing, the temperature of the meat will rise internally
up to 10 degrees. Slice prime rib to desired thickness and serve with juice from the pan in which it was cooked.
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