Beef
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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: Picanha (Top Sirloin Cap)
A Steak School breakdown of picanha — the top sirloin cap and its signature fat cap — cooked three ways to a juicy medium-rare.
Watch the full cook on YouTube
Method
- 1Don't trim the fat cap — score it lightly so it renders down into flavour-packed, crispy edges.
- 2Season the picanha simply and generously.
- 3Cook it your way: curled onto Brazilian-style skewers, reverse seared, or sliced into steaks and pan seared fat-cap first.
- 4Target 130–135°F internal for medium-rare.
- 5Rest the meat, then carve against the grain for maximum tenderness and juiciness.
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Grass-Fed Nova Scotia Denver Steak
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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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