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 →Smoked & Braised Chuck Roast Sandwiches with Jalapeño Cheese
A charcoal-smoked chuck roast braised with onions, mushrooms, and beef broth until pull-apart tender, piled on buns with spicy jalapeño cheese and au jus.
Watch the full cook on YouTube
Method
- 1Season the chuck roast all over with a homemade SPG blend.
- 2Set up the Napoleon charcoal grill with the snake method using Kingsford briquettes and Furtado Farms hickory wood for deep smoky flavour.
- 3Smoke the roast low and slow until it has taken on a good bark and plenty of smoke.
- 4Transfer the roast to a foil tray with onions, garlic, mushrooms, beef broth, and butter, then cover and braise until it reaches a tender 203°F internal.
- 5Shred the beef into the braising juices and strain off the au jus for dipping.
- 6Pile the shredded beef high on fresh buns, top with spicy jalapeño cheese, and serve with the au jus on the side.
More Beef
Beef
5:45
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 →
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.
View recipe →