Beef
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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.
View recipe →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.
Watch the full cook on YouTube
Method
- 1Season the small brisket with Prairie Smoke & Spice Maple Candy dry rub and their All-Purpose dry rub to build a flavourful bark.
- 2Smoke on the Traeger Woodridge Pro at 225°F, then increase the temperature to 275°F after about 4 hours.
- 3When the brisket hits the stall, wrap it tightly in foil with a little margarine — beef tallow or butter work just as well.
- 4Continue cooking until probe-tender, roughly 5 1/2 to 6 hours total.
- 5Rest the wrapped brisket in a cooler for 2 to 3 hours.
- 6Slice against the grain and serve.
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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.
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Red Wine Braised Beef Pot Roast
A fall-apart beef pot roast seared in a Dutch oven and braised low and slow in Blomidon Estates Baco Noir, served over garlic mashed potatoes.
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