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 →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.
Watch the full cook on YouTube
Method
- 1Coat the tri-tip with Maritime Madness Habanero Mustard as a binder, then season generously with Garden Herb and Unreal Pepper dry rubs on all sides.
- 2Set up an offset smoker to run 225–250°F and smoke the tri-tip low and slow for 7–8 hours.
- 3At 170°F internal, wrap tightly in foil with a spoonful of beef tallow.
- 4Return to the smoker at 225°F and cook until it reaches 203°F internal.
- 5Rest, then slice into two sections along the grain change and slice each piece against the grain.
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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.
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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.
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