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 →Reverse-Seared Picanha with Chimichurri
Budget-friendly picanha steaks cut from a whole Costco top sirloin, reverse seared over Kingsford charcoal and finished with a simple homemade chimichurri.
Watch the full cook on YouTube
Method
- 1Slice the picanha with the grain into thick, inch-and-a-half steaks.
- 2Season simply with South Shore sea salt and fresh cracked black pepper.
- 3Fire up the charcoal grill with Kingsford briquets in a two-zone setup.
- 4Cook the steaks over indirect heat, slowly bringing the internal temperature up to 105°F.
- 5Move the steaks directly over the coals for a hard sear and pull them at 130°F internal.
- 6Rest, slice against the grain, and top with homemade chimichurri.
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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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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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