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 →Low & Slow Smoked Beef Short Ribs
Beefy Vessel Meats short ribs seasoned with W Sauce and Cow Cover, smoked over oak on the offset for 8 hours until they hit a tender 203°F.
Watch the full cook on YouTube
Method
- 1Coat the short ribs with W Sauce as a binder for an umami boost.
- 2Season generously with Kosmos Q Cow Cover.
- 3Run the offset smoker low and slow with Kingsford charcoal and oak wood.
- 4Smoke the ribs for about 8 hours, until they reach that magic 203°F internal.
- 5Rest the ribs to let the juices settle, then slice and serve.
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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.
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Beef
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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