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.
View recipe →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.
Watch the full cook on YouTube
Method
- 1Trim the brisket and season generously with Maple Fix BBQ Seasoning.
- 2Place on the pellet grill at 200°F and smoke overnight (about 7 hours).
- 3Raise the temperature to 225°F and continue low and slow until the internal temp reaches around 175°F.
- 4Wrap in butcher paper with rendered beef tallow to preserve moisture and texture.
- 5Continue cooking until probe-tender, finishing around 204°F internal.
- 6Rest, then slice.
More Beef
Beef
6:48
Beef
4:47
Poor Man's Brisket (Smoked Beef Tri-Tip)
A smoked beef tri-tip cooked like a brisket on an offset smoker — flavourful, tender, and far cheaper than a full packer.
View recipe →
Beef
6:28
Smoked Tri-Tip (Snake Method)
A beef tri-tip smoked low and slow on a charcoal grill using the snake method for steady heat, a great smoke ring, and melt-in-your-mouth texture.
View recipe →