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: Rancher Steak
A Steak School feature on the budget-friendly Rancher steak, seasoned with Royal Nova Company BBQ Spice and grilled hot and fast to medium-rare.
Watch the full cook on YouTube
Method
- 1Score any visible fat cap to help it render and crisp.
- 2Season the steak with Royal Nova Company BBQ Spice — a bold, balanced rub that pairs beautifully with beef.
- 3Grill or sear over high heat to develop a flavourful crust; this hardworking cut performs best hot and fast.
- 4Cook to an internal temperature of 130–135°F for medium-rare.
- 5Rest the steak for 5–10 minutes before slicing.
- 6Slice against the grain to shorten the muscle fibres and maximize tenderness.
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 →