Beef
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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 →Cheesy Garlic Smoked Brisket Sliders
Leftover smoked brisket piled on King's Hawaiian rolls with pickled jalapeños, red onion, and Tex Mex cheese, then toasted until melty and crisp.
Watch the full cook on YouTube
Method
- 1Split the King's Hawaiian rolls and layer the bottoms with smoked brisket.
- 2Top with red onion, Compliments pickled jalapeños, and a generous layer of Tex Mex cheese.
- 3Hit the sliders with South Shore Sea Salt Company Cheesy Garlic Seasoning.
- 4Cap with the roll tops and toast in the oven at 350°F for about 10 minutes, until the cheese is melted and the tops are crisp.
- 5Slice apart and serve hot.
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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.
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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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