Beef
5:45
Budget Small-Batch Smoked Brisket
A small, budget-friendly brisket smoked on the Traeger Woodridge Pro with a foil wrap through the stall and a long cooler rest for juicy, tender slices.
View recipe →Brisket-Style Smoked Boneless Beef Rib
A marbled boneless beef rib smoked brisket-style at 225°F, wrapped in foil with beef tallow, and taken to 203°F for melt-in-your-mouth slices.
Watch the full cook on YouTube
Method
- 1Season the boneless beef rib generously with Coastal Cookhouse Chipotle BBQ Dry Rub.
- 2Set the Pit Boss pellet smoker to 225°F and smoke for about 4 to 5 hours.
- 3When the beef hits 165°F internal, wrap it tightly in tinfoil with a spoonful of beef tallow.
- 4Return it to the smoker and bring it up to 203°F internal.
- 5Rest, slice against the grain, and serve with roasted carrots, sweet potatoes, onions, garlic, and cherry tomatoes.
More Beef
Beef
5:45
Beef
6:48
Grass-Fed Nova Scotia Denver Steak
An underrated, well-marbled Denver steak grilled over charcoal with a two-zone fire and brandy-barrel smoke, sliced medium-rare and topped with a fresh chimichurri.
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Beef
10:29
Overnight Maple Brisket on the Traeger
An overnight maple-smoked full brisket on a pellet grill — a competition practice cook with maple pellets, a maple rub, and a butcher-paper-and-tallow wrap.
View recipe →