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 →Steak School: Boston Sirloin Steak
A Steak School breakdown of the underrated Boston sirloin — a beefy top sirloin butt cut seasoned simply and seared hot and fast to medium-rare.
Watch the full cook on YouTube
Method
- 1Season the steak simply with salt, pepper, and garlic powder to let the beef shine.
- 2If your steak has a fat cap, score it lightly to help it render and crisp.
- 3Cook hot and fast in cast iron or on a hot grill, building a good sear on both sides.
- 4Pull at 125–130°F internal for medium-rare, or 135°F for medium — don't take this cut past medium or it can dry out.
- 5Rest for 5–10 minutes to lock in the juices, then slice and serve.
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.
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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.
View recipe →