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: Delmonico Steak
A steakhouse-classic Delmonico reverse-seared on the grill with Unreal Pepper rub — low and slow to medium-rare, then finished hot for a golden crust.
Watch the full cook on YouTube
Method
- 1Season the Delmonico steak with Maritime Madness Unreal Pepper Dry Rub — bold, peppery, and it lets the natural beef flavour shine through.
- 2Start the steak over indirect heat to slowly bring the internal temperature up.
- 3Aim for 130–135°F internal for medium-rare.
- 4Sear over high heat at the end to build a golden crust.
- 5Rest for 5–10 minutes before slicing.
- 6Slice against the grain to keep it tender.
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 →