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 →Creamy Smoked Brisket Pasta
Leftover smoked brisket folded into a creamy Boursin and sweet basil marinara sauce with toasted mesquite seasoning — easy, smoky weeknight comfort food.
Watch the full cook on YouTube
Method
- 1Smoke a brisket low and slow over applewood with Habanero Mustard as the binder and Mighty Mesquite as the rub, then dice a portion for the pasta.
- 2Cook down onions and garlic in a frying pan to build a savoury base.
- 3Sprinkle in Mighty Mesquite and let it toast to release the aromatics.
- 4Add a full block of Boursin and let it melt, then stir in about three-quarters of a jar of Classico Sweet Basil Marinara until velvety.
- 5Fold in the diced brisket with a splash of pasta water to bring the sauce together.
- 6Toss in cooked Compliments noodles, coat everything in the smoky, creamy sauce, and serve.
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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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