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 Short Rib & Pickle Sandwich
Coffee-rubbed boneless beef short rib smoked over sugar maple, shredded, and stacked with black garlic mustard, Monterey Jack, dill pickle hot sauce, and pickles.
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Method
- 1Season the boneless short rib generously with Café Ember and extra coffee flavour from Saltwinds Coffee.
- 2Run the offset smoker steady at 275°F with sugar maple and smoke the beef, spritzing regularly with apple cider vinegar to keep the bark moist.
- 3When the internal temperature hits 165°F, wrap the beef tightly in tinfoil with a small amount of beef tallow to braise and tenderize.
- 4Keep it wrapped until the beef reaches 203°F internal, then pull and rest briefly.
- 5Hand-shred the short rib until it's fall-apart tender and juicy.
- 6Toast the Dempsters bread, spread with black garlic mustard, and layer on the Monterey Jack.
- 7Pile the shredded beef high, hit it with Kind of a Big Dill hot sauce, and finish with dill pickle slices for crunch and balance.
More Beef
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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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