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 →Toasted BBQ Brisket Sub
Smoky chopped brisket piled on a sub roll with shallots, pickled hot peppers, and cheddar, drizzled with Sweet with a Little Heat and toasted golden.
Watch the full cook on YouTube
Method
- 1Hollow out the sub roll to make room for the fillings.
- 2Load the roll with rich, smoky chopped brisket.
- 3Layer on thin-sliced shallots, pickled hot peppers, and medium cheddar cheese.
- 4Drizzle generously with Sweet with a Little Heat by Royal Nova Company.
- 5Toast in the oven at 350°F for 5 minutes, until the cheese melts and the bread crisps up.
- 6Slice and serve hot.
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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
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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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