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: Flat Iron Steak
A Steak School look at the tender flat iron, seasoned with Maritime Madness Mesquite Dry Rub and grilled hot for a crusty, medium-rare finish.
Watch the full cook on YouTube
Method
- 1Season the flat iron with Mesquite Dry Rub — a smoky, salt-forward blend that builds an incredible crust.
- 2Cook hot and fast on the grill or in cast iron, searing both sides evenly.
- 3Pull at 130–135°F internal for the ideal medium-rare.
- 4Rest the steak for 5–10 minutes.
- 5Slice against the grain for a tender bite, and serve plated or piled into tacos and sandwiches.
More Beef
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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 →