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 Roast Beef for Sandwiches
Half tri-tip smoked and reverse-seared on a pellet grill, sliced paper-thin, and stacked on toasted bread with mustard and balsamic onions.
Watch the full cook on YouTube
Method
- 1Season the tri-tip generously with Mighty Mesquite and preheat the pellet smoker to 250°F.
- 2Smoke over hickory and maple pellets until the internal temperature reaches 120°F.
- 3Increase the smoker to 500°F, open the searing plate, and sear until a light crust forms and the beef hits 135°F internal.
- 4Rest the tri-tip for 15 minutes, then slice it paper-thin on the meat slicer.
- 5Fry the sliced red onion in a pan with a splash of balsamic vinegar until soft and lightly caramelized.
- 6Toast the Vellagio bread, spread with French's mustard, pile on the thin-sliced smoked beef, and top with the balsamic onions.
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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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