Grill Recipes - Pit Boss PB340 Owner's Manual

Section Five: GRILL RECEIPES
COOK TIME GUIDELINES
The following cooking guidelines are just that "Guidelines", and are in no way the only way to cook.. For best
results and to become a true "Pit Master", keep a record of what you cooked, at what temperature you cooked;
how long you cooked for; what seasoning you used; what flavor of pellets you used; and the results. Then
adjust to your taste for the next time. Most "Pit Masters" have very thick records. Practice makes perfect.
TIP! For best results always allow for " Resting Time" . This allows the natural juices to migrate back
into the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and
up to 60 minutes, depending on the size of the protein. Use foil wrap to form a "tent" over the meat.
Style of Cooking
Temperature Ranges
The style of cooking used will give you different results. Hot Smoking means longer cooking times but results
in more natural wood flavor or "Pink Ring" as it is called by "Pit Masters". Higher cooking temperature thus
shorter cooking times result in less smoke flavor. Adjust the following Heat suggestions to fit your taste.
BEEF
Steak (New York, Porterhouse,
Rib-eye, Sirloin, T- bone, or
Tenderloin)
Skirt Steak
Flank Steak
Kabob
Tenderloin, whole
Ground Beef Patty
Rib-eye Roast, boneless
Tri-tip Roast
Rib Roast
Veal Loin Chop
Brisket
PORK
Ham – Fully Cooked
- Boneless Portion
Smoked Picnic
Whole, bone-in
Loin Roast
Rib Crown Roast
Chop (loin, rib)
Tenderloin
Loin Roast, boneless
Boston Butt (Pork Shoulder)
- Fall Off The Bone
Hot Smoking Roast
170-225°F 275-325°F
Size
¾"
1"
1 ½"
2"
¼" – ½"
1-1 ½lbs., ¾"
1 – 1 ½" cubes
3 ½ - 4 lbs.
¾"
5 – 6 lbs.
2 – 2 ½ lbs.
12 –14 lbs.
1"
Thickness/
Weight
1"
3 – 4 lbs.
4 – 6 lbs.
5 – 8 lbs.
10 – 12 lbs.
3 – 4 lbs.
4 – 6 lbs.
3/4" - 1"
1 1/4" - 1 1/2"
¾ - 1 lbs.
3 – 5 lbs.
8 - 10 lbs.
Baking
(Medium)
325-375°F
Heat Approximate Cooking Time
Internal Temp. Rare
High Sear 8 – 10 minutes
Sear 10 –12 minutes
Sear 10 minutes, grill 8 –10 minutes
Sear 10 minutes, grill 10 – 14 minutes
High 5 – 7 minutes
Med Sear 4 minutes, grill 8 – 10 minutes
Med 10 – 12 minutes
High/Med Sear 10 minutes, grill 15 – 30 minutes
High/Med Sear 4 minutes, grill 4 – 6 minutes
Med 1 ½ -2 hours
High/Med Sear 10 minutes, grill 20 – 30 minutes
Med 2 ½ - 2 3/4 hours
10 – 12 minutes Direct/Medium
Hot Smoke 180°F to 190°F Internal Temp.
Precooked to
Reheat 140*F
12 minutes
50 minutes–1 hour
1 – 2 hours
1 – 2 ½ hours
2 – 2 ¾ hours
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Grill / Bake Sear
(Medium / High) (High)
400-450°F 450-500°F
- 140*F
Medium – 150º F
Well Done – 160ºF
Medium Well Done
140—150*F 160*F
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1 – 2 hours 2 – 3 hours
1 ½ - 2 hours 2 – 3 hours
10—12 mins.
14—18 mins.
20 – 30 minutes 30 – 45 minutes
1 ¼ - 1 ¾ hours 1 ¾ - 2 ½ hours
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200-210°F
Internal Temp.