Pit Boss Baked Potatoes
Russet potatoes coated in butter, salt, pepper, and BBQ rub, then cooked on the Pit Boss at 400°F for 60–90 minutes. Crispy seasoned skin, fluffy inside, ready for whatever toppings you're putting out.
Equipment
- 1 Smoker
Ingredients
- 4 whole potatoes
- 5 tbsp butter
- 1 tbsp black pepper
- 1 tbsp sea salt
- 2 tbsp. barbeque rub seasoning (optional)
Instructions
- You need to pick your potatoes first, I would recommend Yukon Gold, Russet or even sweet potatoes. I have listed all my favorite varieties below you can try.
- Give your potatoes a wash to remove any dirt or grime.
- Preheat the grill to medium heat of 400°F, then load the hopper with the wood chip of choice – any flavor works well with potatoes. So, there is no need to switch if you have your meat smoking already.
- Take the potato, pierce it several times with a fork, then cover it with melted butter and top with salt and pepper. Then wrap it in foil if using it, and place it on the grill grate. Close the lid and let them do their thing.
- Once your Pit Boss has reached 400°F put your foil wrapped spuds on the grill grate. Cook for 60–90 minutes. After 90 minutes, pierce with a fork — if it goes in with almost no resistance they are done. If there is any firmness give them another 10–15 minutes.
- Make sure you have all your favorite toppings ready. Butter first while the potato is still steaming hot, then sour cream, crispy bacon, shredded cheddar, and chives.